We’re about to have another heatwave here in BC, after an already wickedly dry summer. All I can think of is stocking my freezer full of ice cream, and the easier the better. Enter…this no churn chocolate oreo ice cream.

Simple to whip up and freezes within a couple hours, this is the ideal summer treat! Swap in any kind of cookie, brownie, etc instead of oreos if you wish.

no churn chocolate oreo ice cream

recipe: Kelsey Siemens

ingredients

2 cups (480 mL) heavy cream

1 can (14 oz) sweetened condensed milk

¼ cup (20g) cocoa powder

1 tablespoon espresso powder (optional)

Pinch of salt

8-10 oreos, roughly chopped - or to taste

Directions

In a medium bowl, whip the heavy cream on high speed until medium-stiff peaks form. 

In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, espresso powder, and a pinch of salt. 

Gently fold the espresso mixture into the whipped cream, and transfer to an airtight container and freeze for a  minimum of 2-3 hours before serving.

Happy ice cream making!

-Kelsey