Ingredients:

  • 475ml heavy whipping cream
  • 396g sweetened condensed milk
  • 1 tbsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 22 Oreo cookies

Instructions:

  1. Divide the 22 Oreos into two groups. Pulse 8 cookies in a processor until they are a fine sand. Roughly chop the remaining 14 cookies by hand into 1.5 cm shards.
  2. Place your mixing bowl in the freezer for about 20 minutes. Pour the chilled 475ml of heavy cream into the cold bowl.
  3. Using the hand mixer on medium high, whip until stiff peaks form. You’ll know it’s ready when you lift the beaters and the cream stands straight up.
  4. Gently fold in the 396g of chilled sweetened condensed milk, 1 tbsp vanilla, and 0.25 tsp salt. Use a figure eight motion with your spatula.
  5. Fold in both the fine cookie dust and the larger chunks. Stop as soon as they are evenly distributed to avoid over mixing.
  6. Transfer the mixture to a loaf pan or an airtight freezer-safe container. Smooth the top with a spatula.
  7. Freeze for at least 6 hours until the ice cream is firm and scoopable.