Ingredients
Equipment
Method
- In a large mixing bowl, pour in the heavy whipping cream.2 cups heavy whipping cream
- Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. This means when you lift the beaters, the cream will stand up straight without falling over.
- Gently pour the sweetened condensed milk into the whipped cream. Add the vanilla extract.1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract
- Using a spatula, carefully fold the condensed milk and vanilla into the whipped cream until just combined. Be sure not to overmix, as this can deflate the whipped cream and make your ice cream less fluffy.
- Add the pureed strawberries to the mixture.1 cup pureed fresh or frozen strawberries
- Again, use your spatula to gently swirl the strawberry puree into the cream base. You want to create ribbons of strawberry throughout the ice cream, not a completely uniform pink color. This will give you beautiful streaks of flavor and color.
- Add the coarsely chopped Oreo cookies to the bowl.10-12 Oreo cookies Oreo cookies
- Gently fold them in until they are evenly distributed. You want to ensure there are plenty of cookie pieces in every bite, providing that classic Oreo crunch.
- Pour the entire mixture into a freezer-safe container. A loaf pan or a dedicated ice cream container works well.
- Cover the container tightly with a lid or plastic wrap.
- Place the container in the freezer for at least 6 hours, or preferably overnight, until the ice cream is firm and ready to scoop.
Notes
To store, keep in an airtight, freezer-safe container. Best consumed within 1-2 weeks. Let sit at room temperature for 5-10 minutes before scooping if too hard.
