My absolute favourite ice cream flavour – cookies and cream. Enough said.
- 3/4 can condensed milk (more or less depending on how sweet you like it)
- 1 can carnation milk
- 1/3 cup heavy cream
- 1 packet Oreos
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk (optional)
Split the Oreos, scrap off the icing and keep it aside. Break up the biscuits, making sure to crush a few pieces very well. Pour the 2 tablespoons of milk over the biscuits. Leave to soak. Don’t coat all the biscuits in the milk, leave a few pieces crunchy. The soaking step is optional, I enjoy the fudgy consistency of soft Oreos contrasting with the crunchy pieces. You can skip it if you prefer.
In a blender, add condensed milk, carnation milk, heavy cream, vanilla extract and the Oreo icing. Whizz this mixture for about 20 seconds in the blender. The icing will not blend into the milk, but it should be in tiny pieces. Note: If you reduce the amount of condensed milk, replace the same amount with either carnation milk or full cream milk to keep the dairy amounts correct.
Pour this mixture into an ice cream maker. Churn until thick and cream, pour into a tray. Add the biscuits and stir through gently. Freeze the tray. If you have a quick-set function on yourfreezer, use it to freeze the ice cream quickly. The faster it freezes, the creamier the ice cream. Enjoy!