No-Churn Cookies and Cream Ice Cream

Now that we're in the midst of summer, it is officially appropriate to eat ice cream all day every day! (I'm only slightly joking ;) Because of this, say hello to my favorite no-churn cookies and cream ice cream recipe. With only four ingredients and less than 30 minutes of actual preparation, you can get the yummiest, easiest homemade ice cream this summer for the perfect sweet treat.

Fold in the cookies!

Ready to freeze!

Ingredients:

• 1 cup cold heavy whipping cream

• 8oz sweetened condensed milk

• 2 teaspoons vanilla bean paste (or 1 teaspoon vanilla extract)

• 12 crushed Oreos (any chocolate sandwich cookie will do)

Directions:

1. In a large mixing bowl, mix the vanilla paste/extract with the cold heavy cream.

2. Whip the heavy cream until stiff peaks form.

3. Fold in the sweetened condensed milk until just combined.

4. Fold in the crushed Oreos until a homogenous mixture is formed.

5. Place the ice cream mixture into a freezer-safe container and into the freezer for at least 4-5 hours.

6. Once frozen, scoop the ice cream to enjoy in a cup or cone.

Bon Appétit!