Blue Oreo Ice Cream
Blue Oreo Ice Cream is an easy no churn ice cream made with whipped heavy cream, sweetened condensed milk, vanilla, blue food coloring, and plenty of chopped Oreos. Whip the cream to stiff peaks, tint the condensed milk blue, fold everything together, add cookies, then freeze for at least 6 hours for a creamy, colorful cookies and cream style dessert without an ice cream maker.
Ingredients
- 2 cups heavy whipping cream cold
- 1 can sweetened condensed milk 14 oz
- 2 tsp vanilla extract
- Blue food coloring “deep blue” gel works best. I get mine at Michael’s
- 12-15 Oreos roughly chopped (or more if you like extra cookies)
- Optional: Extra cookies for topping
Instructions
- Roughly chop your Oreos. Leave a few larger chunks for texture and some finer crumbs for that cookies and cream look. Set aside a small handful if you want to sprinkle some on top later.
- Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high until stiff peaks form; about 3 to 5 minutes. You will know it is ready when you lift the beaters and the cream stands up without drooping.
- In a separate bowl, add the sweetened condensed milk and vanilla extract. Add a few drops of blue food coloring and stir well.Make the blue slightly deeper than your final goal; it will get lighter once you mix it into the whipped cream. If you are using regular liquid food coloring, add a little at a time until you reach a rich blue. I prefer “deep blue” that I buy at Michael’s, and I don’t need as much.
- Pour the blue sweetened condensed milk mixture over the whipped cream. Gently fold using a spatula; go around the bowl and through the center until everything is evenly combined and you do not see any white streaks.Take your time so you do not deflate the whipped cream.
- Add the chopped Oreos to the blue ice cream base.
- Gently fold until the cookies are evenly scattered throughout. Make sure each scoop will get both cookie pieces and crumbs.
- Pour the ice cream mixture into a freezer safe container; a loaf pan or lidded freezer container works well. Smooth the top with a spatula.
- Sprinkle extra chopped Oreos on top if you want a super pretty finish.
- Cover tightly with a lid or a layer of plastic wrap pressed right against the surface, then foil.
- Freeze for at least 6 hours, or overnight for the firmest scoops.
- When you are ready to serve, let the no churn ice cream sit on the counter for a few minutes to soften slightly. Return leftovers to the freezer quickly and keep covered to avoid freezer burn.