This Strawberry Cheesecake No-Churn ice cream and my Chocolate Chip Mint Ice Cream are other summertime reader favorite recipes you’ll have to try. The foundation of this recipe and most no-churn ice cream recipes is sweetened condensed milk and heavy cream. You’ll start by whipping the heavy cream until stiff peaks form, then folding it into the sweetened condensed milk mixture. Then, simply fold in the Oreos and swirl in the chocolate ganache. Whether you’re hosting a summer gathering or simply indulging in a sweet treat at home, this no-churn ice cream is sure to impress!
Sweetened condensed milk: adds a smooth, dense texture. It eliminates the need for additional sugar and helps prevent ice crystals from forming. Heavy cream: It’s important that the heavy cream is cold, and be sure to choose a high-fat content, about 36-40% milk fat. You’ll use some heavy cream for the ganache, too. Dutch-processed cocoa: I chose this cocoa because I found it provides a more intense chocolate flavor in the ice cream. Oreos: They make gluten-free Oreos now if you need them. High-quality chocolate: always use nice dark chocolate for the ganache; cheap chocolate will make the ganache grainy. Flavorings: vanilla extract and salt.
