jennsfoodjourney), put up a recipe for oreo cookie ice cream a few days ago. It sounded so good I decided to make it for Peter and me. But - I don't have an ice cream machine. Today's post will tell you to get a good quality ice cream under this circumstance. There is no magic to it, just some extra effort along the way. My only modification to Jenn's recipe was that I found fat free condensed milk, fat free half-and-half and low fat oreos. (Indeed the oreos taste just fine. I certainly wouldn't have known they were not the original recipe.)
1 14oz can fat free sweetened condensed milk
2 Tablespoons vanilla extract
2 cups heavy cream
2 cups fat free half-and-half
1 vanilla bean
18-20 roughly chopped chocolate cream sandwich cookies (Oreos)
In a round Tupperware container mix together the condensed milk, vanilla, cream, and half-and-half. Slice the vanilla bean in half lengthwise and scrap out the seeds into the cream mixture. Stir to combine. Cover and place in freezer for 45 minutes.
Here's the clever part. Use a hand-held mixer on the ice cream, paying particular attention to the edges where it will have started to congeal. Repeat this every 30 minutes for a couple of hours. When the mix is quite thick, break up or chop up the cookies and stir them in. Let it freeze all the way, not using the mixer any more.
You will be happy with this.
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