Ingredients
2 c. heavy cream
1 (14-oz.) can sweetened condensed milk
1 1/2 tsp. vanilla extract
22 Oreo cookies, coarsely crushed (about 2 1/4 c.), divided
Preparation
Step 1Using an electric mixer on medium-high-speed, in a large bowl, beat cream until foamy, about 3 minutes. Stream in milk and vanilla and continue to beat on medium-high speed until soft peaks form, about 2 minutes more. Fold in 2 c. crushed cookies.Step 2Transfer cream mixture to a 9"-by-5" or 8 1/2"-by-4 1/2" loaf pan, tapping pan to help release any air bubbles. Sprinkle remaining cookie crumbs over top. Cover pan with plastic wrap and freeze until firm, at least 6 hours or up to 1 day.Step 3Make Ahead: Ice cream can be made 1 week ahead. Tightly wrap and keep frozen.
As with all great cookies and cream ice cream (it also answers to cookies ’n’ cream, natch), this one has the perfect ratio of creamy vanilla ice cream to chunks of cookies. We used chocolate sandwich cookies (Oreos are classic, but other brands work well too), but you could mix in an equivalent amount of cookie chunks for a different flavor. Vanilla cream sandwich cookies would be delicious for those who don’t like chocolate, or you could smash up chocolate chip cookies and mix those in instead. The (delicious) possibilities are endless. To get that perfect irregular mix of big and small cookie pieces, place the cookies in a resealable plastic bag and whack with a big ladle or other spoon to crush.
