Keep reading for the complete recipe! ^_^
***Credits to the amazing: Averie Cooks***
INGREDIENTS
24 Golden Oreos, coarsely chopped
one 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups heavy whipping cream
3/4 cup+ sprinkles
24 Golden Oreos, coarsely chopped
one 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups heavy whipping cream
3/4 cup+ sprinkles
DIRECTIONS
- Process cookies in blender until the cookies are coarsely chopped; set aside.
- In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside.
- In another chilled bowl, whip 2 cups heavy cream to very stiff peaks.
- Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle.
- When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth.
- Add the chopped cookies, sprinkles, and gently fold them in to distribute evenly.
- Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plastic wrap.
-
Cover and freeze for at least 6 hours, or until solid.
Storage: Ice cream will keep airtight in the freezer for up to 3 months.
- Process cookies in blender until the cookies are coarsely chopped; set aside.
- In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside.
- In another chilled bowl, whip 2 cups heavy cream to very stiff peaks.
- Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle.
- When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth.
- Add the chopped cookies, sprinkles, and gently fold them in to distribute evenly.
- Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plastic wrap.
- Cover and freeze for at least 6 hours, or until solid.Storage: Ice cream will keep airtight in the freezer for up to 3 months.
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