No Churn Peppermint Oreo Ice Cream (for Christmas!)
Servings: 8
Make this No Churn Peppermint Oreo Ice Cream recipe for a festive Christmas treat! An easy dessert to make ahead of time & serve to guests.
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 14 oz (1 3/4 cups) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tbsp vanilla extract
- 3/4 tsp peppermint extract
- 10 oreos, chopped (plus more for garnish if desired)
- 1/2 cup crushed candy canes ((plus more for garnish if desired)
Instructions
- Line an 8x5inch loaf pan with parchment paper.
- In a medium bowl, stir together the vanilla extract, peppermint extract and sweetened condensed milk until combined.
- In a large bowl, use a hand mixer with whisk attachment or use an electric mixer with whisk attachment to whip the heavy cream to medium-stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
- Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Then gently fold in the chopped cookies and the crushed candy canes.
- Pour the mixture into the loaf pan and add extra Oreos and/or crushed candy canes on top if desired.
- Cover the loaf pan tightly with plastic wrap and freeze for at least 8 hours or until firm.When serving, if the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!