no churn oreo cookie quarry ice cream
Weekend = ice cream. I don’t make the rules, I just enforce them.
Today I hung out with a cake concept that ultimately shat the bed. Not only did the design itself fall apart (literally, it collapsed), but that gross hazy lighting infiltrated my household and rendered my photography attempts worthless overall.
Sometimes, shit just don’t work the way you want it to. And that’s okay. You either try again another day, when morale is improved, or shelve it for another year. Like I did with a similar recipe to last week’s zucchini cake.
I could use a scoop of this Oreo Cookie Quarry Ice Cream today, but too bad we’ve downed all of it since I developed the recipe some days ago. Our weather has been blah and my mood blah-er, so a quick sweet pick-me-up in the form of a comforting cone feels like the right thing to do. Ice cream, along with doughnuts, is my current baking obsession. I’m sure I’ve said so prior.
Ice cream is limitless as far as flavor options go, and this one is inspired by my favorite froyo flavor from Publix. Some of ya’ll probably poo-poo frozen yogurt, but Publix’s store brand is actually quite nice, and their chocolate cookie quarry is the best of all. Chocolate base, crushed Oreo cookies, and in this case, lots of mini chocolate chips for an extra little oomph in each scoop. Serve atop a cone, in a bowl, or as the creamy component of an affogato. Unf. The latter makes for the best caffeinated sip.
Quarrying
I don’t really know why the name of the froyo is chocolate cookie quarry. Maybe because it’s darkness upon darkness in each bite? Fits my soul, I think.
This ice cream is just as simple as my prior recipes, but we start out with a chocolate whipped cream base. Just heavy cream and cocoa powder, beaten together until floof. Then mix in sweetened condensed milk and vanilla, and finish by folding in mini chocolate chips and crushed Oreos.
To crush the Oreos, I usually just seal the cookies real tight in a gallon-sized ziptop with all the air squeezed out, then stomp on them. A rolling pin, a heavy water bottle, or a mallet work too. Or just smack them against the wall repeatedly. I feel like you run the risk of the bag ripping, though, if you do that.
Pour your ice cream into a bread pan and freeze until firm. Minimal 4 hours, but overnight is best, methinks.
Brain Freeze!
A very annoying, but somewhat inevitable consequence of enjoying our favorite frozen treat.
I like a good waffle or sugar cone in which to enjoy my ice cream. I’d also recommend chocolate shell or hot fudge, extra whipped cream, or maybe as part of a bougie banana split. Milkshake? Sure, why not?
My favorite serving option, though, is pouring a couple shots overtop to make a cookies n’ cream affogato. Yeowzas, this is good. Go crazy and enjoy two scoops of ice cream with your zing. It’s so lovely.
The ice cream keeps quite well for a good spell (hehe, rhyme), but make sure it’s well-covered to keep the frost out. Three months is a solid guideline, but I doubt it’ll last that long. Unless you make multiple batches of no churn ice cream.
Hey, wouldn’t blame you.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cool treats for ya’ll cool cats:
No Churn Chocolate Chip Ice Cream
Strawberry Cocoa Krispie Ice Cream Bars
Peach Melba Ice Cream Loaf Cake
no churn oreo cookie quarry ice cream
Ingredients
- 2 cups heavy whipping cream
- 1/3 cup cocoa powder
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 3/4 cup mini chocolate chips
- 1 cup crushed oreos (about 10-12 whole cookies)
- waffle or sugar cones, for serving
Instructions
- In a large bowl, beat the heavy cream and cocoa powder until fluffy and beginning to form stiff peaks, about 3-4 minutes. Whip in the condensed milk and vanilla until incorporated. Fold in the chocolate chips and crushed oreos.
- Scoop the cream into a 9 x 5 inch bread pan. Cover with foil and freeze at least 4 hours, but preferably overnight.
- When ready to serve, let the ice cream soften about 8-10 minutes. Scoop into your preferred vessel (love me a cone for this!)
