Strawberry Oreo No-Churn Ice Cream
Strawberry ice cream lovers and chocolate ice cream lovers unite! Roasted strawberries and Oreo cookies collide with perfect balance in this no-churn ice cream.
Equipment
- Baking tray / sheet pan + baking paper
- Chopping board + knife
- Measuring scales / cups
- Large metal spoon
- Loaf tin or other freezer-proof storage container
Ingredients
- 400 g strawberries
- ½ tablespoon white sugar ideally caster / superfine sugar
- 200 g sweetened condensed milk
- 300 ml whipping cream
- 10 Oreo cookies more if you want to decorate
Instructions
- Preheat the oven to 200ºc/180ºc fan/400ºf/gas. Line a large baking tray with baking paper. Hull the strawberries and then cut large ones in quarters and smaller ones in half. Lay in an even layer on the baking tray, sprinkle over the sugar and toss well. Transfer to the oven and roast for 15 minutes, or until their juices have started to come out. Remove and allow to cool completely (see notes).
- Add the Oreo’s to a re-sealable food bag and close. Use a rolling pin or mallet to smash up the cookies until all in small pieces, but being careful not to over smash or your ice cream will look more chocolate than strawberry.
- Carefully add the strawberries and their juices to the blender/food chopper, scraping down the juices from the baking paper using a spatula. Then add the condensed milk and blend until smooth.
- In a large mixing bowl, using an electric whisk on a medium-high setting, beat the cream into stiff peaks. Then add the strawberry mixture and fold it into the cream with a large metal spoon carefully. Once it’s just combined, add in the Oreo crumbs. Fold in until just mixed in.
- Spoon into a loaf tin or other suitable container for freezing and cover. Freeze for 7 hours minimum - and at that point it will be soft scoop. From the next day you will need to leave it in the fridge 1 hour before serving for soft scoop. Once you have less than a whole tub of the ice cream, it will defrost quicker. It will take 10-30 minutes to defrost at room temperature, depending on how much there is left.
Notes
If you roast the strawberries much ahead of time, cool and then transfer to your blender pot and refrigerate until ready to make.
Nutrition
Calories: 297kcalCarbohydrates: 30gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 51mgSodium: 101mgPotassium: 240mgFiber: 1gSugar: 24gVitamin A: 628IUVitamin C: 30mgCalcium: 107mgIron: 2mg
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