Oreo Ice Cream

This is the consistency of the cream mixture.

Another image of the cream mixture consistency.

My ice cream before adding extra Oreos on top and placing in the freezer.

Ready to enjoy!

Ingredients:

About 25 Oreos (It really depends if you want more or less. I find this to be the perfect amount)

1 Can (300ml) sweetened condensed milk

2 Cups Whipping cream

1/2 Teaspoon Vanilla

Instructions:

1. Line a 9 x 5 baking tin with parchment paper.

2. Place Oreos in a large ziplock bag and crush them with a rolling pin. (It is up to you how crushed you would like them. You can do bigger chucks or smaller pieces.)

3. In a stand mixer with the whip attachment whip the cream, condensed milk, and vanilla on medium-high speed for about 5 minutes. Up the speed to high for an additional 1 minute. The mixture should be thick, creamy, and stiff peaks should form.

4. Add crushed Oreos to cream mixture and stir until well incorporated.

5. Place the cream mixture into the tin and cover well with plastic wrap.

6. Place in freezer for 7-9hours or overnight.

7. Enjoy!

Note: You can sprinkle extra Oreos on top before freezing.