No Churn Oreo Fudge Swirl Ice Cream
This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.
A traditional cookies ‘n cream ice cream is always good, but I didn’t want to do an old standard. Hence, the addition of a fudge ripple. It is just enough to really satisfy a chocolate craving but doesn’t take over the entire ice cream flavor. That’s a very good thing because the vanilla base is vanilla bean all the way. Those two factors plus the big Oreo cookie chunks… this is an ice cream that is worth waiting for (even if six hours does feel forever).
No Churn Oreo Fudge Swirl Ice Cream
Yield: ~1 1/2 quarts
Ingredients:
- 475 milliliters ( 2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- Inside of one vanilla bean
- 15 milliliters (1 tablespoon) vanilla extract
- 110g (~1 cup) roughly chopped Oreos (about 10 cookies)
- 1 recipe for fudge ripple, chilled (see below)
Instructions:
1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla bean, vanilla extract and Oreos
3. Once cream is ready, fold it into sweetened condensed milk mixture
4. Pour half of ice cream into a regular-sized loaf pan; drizzle with half of fudge ripple and carefully use a knife to cut through the fudge for a light swirl effect; repeat with remaining ice cream mixture and fudge ripple
5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Fudge Ripple
Makes: ½ cup
Ingredients
50g (~1/4 cup) granulated sugar
40 milliliters (2 tablespoons + 2 teaspoons) light corn syrup
60 milliliters (1/4 cup) water
25g (~1/4 cup) unsweetened Dutch-process cocoa
1 milliliter (1/4 teaspoon) vanilla extract
Instructions
In a medium-sized saucepan over medium heat, whisk together sugar, corn syrup, water and cocoa powder; whisk constantly until mixture comes to a low boil
Cook for one additional minute, still whisking and then remove from heat
Stir in vanilla
Chill in refrigerator for at least one hour or until ready to use (up to two weeks)
Notes
Recipe from David Lebovitz via Epicurious