So I’ve heard that it’s National Ice Cream Month. In America. And even though I’m not American, nor do I live in America, I’ve decided to jump on the bandwagon, because a) I love ice cream (duh!), b) we’ve had some unexpectedly warm weather in London recently and the best thing to cool you down on a hot day is ice cream and c) I love ice cream. And my Grandma lives in America and my sister was born there, so I claim a connection to the country and the way it honours ice cream!
Small problem. I don’t have an ice cream maker. Our flat has a super tiny kitchen that already has a claustrophobic feeling to it with the essential appliances – kettle, blender, toaster and microwave. If we add any other appliances to the mix, we’d have no bench space at all, so I cannot justify purchasing an ice cream maker. But that’s ok, becaaaause…you don’t need an ice cream maker to make ice cream. Say what?!
Crazy, I know, but true. In fact, it’s easy to make ice cream without an ice cream maker. It tastes great and, even better, this no-churn ice cream only requires three ingredients for the base. Another three ingredient recipe swoops in to save the day. When you count add-ins the ingredients list can get a bit longer, but it’s completely up to you what you add to your lusciously creamy ice cream base.
Me? I went for a classic. Oreos, of course. Cookies and cream was my favourite ice cream flavour ever until Ben & Jerry’s Chocolate Fudge Brownie came into my life. Now the two compete for my heart and I have a hard time saying no to either of them. But for my first attempt at making ice cream I thought it better to keep it simple, so cookies and cream it was. And it did not disappoint. My first go at it tasted fine, but had the wrong texture and consistency. A bit of tweaking to the measurements and everything just fell into place. Creamy, smooth ice cream, stuffed full of soft, chewy Oreos.
No-Churn Cookies and Cream Ice Cream
Prep Time: 10 minutes, plus freezing
Cooking Time: –
1 (397g) tin condensed milk
600ml double cream
1 tsp vanilla extract
20 Oreo biscuits, roughly crushed (I put them in a ziploc bag and used my fingers)
- Combine condensed milk, cream and vanilla extract in a large bowl. Use an electric mixer to beat on high for about 7 minutes, until mixture has thickened to a consistency similar to pouring custard.
- Stir in crushed Oreos, and pour mixture into a loaf pan or reusable plastic container with a lid. Measure enough cling film to cover ice cream and press down gently so it is touching the ice cream (this prevents it from becoming too icy). Cover with a lid, if using, and freeze for a minimum of 4 hours (overnight is better), until fully set.