Blueberry Oreo Ice Cream
This blueberry oreo ice cream recipe is the perfect way to cool down this summer. It's an easy no-churn recipe that you can actually scoop right out of the freezer. It's creamy, smooth, and bursting with flavor.
Servings 4 cups
Equipment
- High powered blender OR hand mixer + plastic bag + rolling pin
- Measuring Cups
- Measuring Spoons
- Loaf Pan
- rubber spatula
- whisk
- Freezer
Ingredients
- 1 pint Heavy Cream
- 1 14 oz can Sweetened Condensed Milk
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 8 Oreo cookies
- 1 cup Frozen blueberries
Instructions
- Pour 1 pint (2 cups) of heavy cream into a high powered blender. Place lid on blender. Select Milkshake/Ice Cream button. Check cream by sticking a rubber spatula in the blender. If cream is not thick and sticks to spatula without spilling off, it needs to be blended for longer. Pulse for 10-20 seconds, or until you can scoop out cream without it spilling off the spatula. It will be like firm peaks.
- Pour one 14 oz can of sweetened condensed milk, 1 teaspoon vanilla extract, and ½ teaspoon salt into loaf pan. Mix together with a whisk. Once combined, add whipped cream to milk mixture, about 1 cup at a time. Whisk together until smooth.
- Freeze for 2 hours. While ice cream base is freezing, crush 8 Oreo cookies by pulsing them in the blender (or food processor) for 5-10 seconds. OR place them in a plastic bag and roll a rolling pin over them to crush them to your desired cookie size.
- After 2 hours, remove ice cream from freezer, add cookies and 1 c frozen blueberries to ice cream. Using the rubber spatula, mix together until mostly combined. Return to freezer and freeze for at least 3 more hours.
Video
Notes
- Use Heavy Whipping Cream as a substitute for heavy cream.
- Use a hand mixer if you don't have a high powered blender. Mix cream for about 5 minutes, or until you get stiff peaks.