No Churn Chocolate Malt Oreo Ice Cream.
Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/4 cup malted milk powder
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso
- 1 teaspoon flaky salt
- 16-20 Oreo cookies, crushed
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Instructions
- 1. Using an electric mixer, whip the cream, cocoa powder, malted milk powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the condensed milk, vanilla, and salt. Whip to gently combine.
- 2. Fold in the crushed Oreo cookies.
- 3. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Source
Original recipe: View Original