No-Churn Oreo Cheesecake Ice Cream
If you like Oreo cheesecake, you’ll love this creamy, dreamy (and easy!) Oreo cheesecake ice cream.
Ingredients
- 14 OREO® Thins (about 1 cup pieces/crumbs)
- 8 oz cream cheese, preferably Philadelphia
- 1 cup heavy cream
- ½ cup sour cream
- ¾ cup + 2 tablespoons sugar
- ¼ teaspoon salt
Instructions
- To a food processor fitted with the steel blade, add the Oreo thins. Pulse until the cookies are chopped into crumbs and pieces (be careful not to over-process; it's nice to have some larger pieces). Transfer the cookies to a separate bowl.
- To the food processor (no need to wash it), add the cream cheese, heavy cream, sour cream, sugar, and salt. Blend until smooth and creamy, and the sugar is completely dissolved, scraping down the sides of the bowl as necessary, about 2 minutes (rub a bit between your fingers to feel if the sugar is dissolved). Add the cookie crumbs to the mixture and pulse very briefly just to mix in. Transfer the ice cream to an ungreased 8x4-inch loaf pan or plastic container large enough to fit the ice cream. Cover and freeze until solid, about 8 hours or overnight. The ice cream will keep for up to 1 week in the freezer.
Nutrition Information
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- Per serving (6 servings)
- Calories: 495
- Fat: 35 g
- Saturated fat: 20 g
- Carbohydrates: 45 g
- Sugar: 38 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 311 mg
- Cholesterol: 106 mg