Oreo ice cream

3 steps

Let’s make it

1. 1

   Whip and fold

   Whip the plant-based cream in a large bowl until stiff peaks form. Gently fold in the condensed milk and vanilla, then three-quarters of the crushed cookies.

2. 2

   Freeze

   Transfer to a freezer-safe container and smooth the top. Add the remaining crushed cookies and any reserved whole cookies. Cover and freeze for at least 6 hours, until firm.

3. 3

   Serve

   Leave at room temperature for 10 minutes before scooping.

Use the Nimbus condensed oat milk recipe in this collection. Measure 330ml of the finished condensed milk; its source recipe does not specify a final yield.

Adapted from Nimbus’s original recipe, with @tumsandcrumbs.