Maple Oreo Cookie No Churn Ice Cream….nom nom nom. You guys. I have an obsession. An obsession with making no churn ice cream! It’s just so easy! And this recipe is over the top, just like all ice cream should be. It’s a maple vanilla ice cream, with a hint of cinnamon and nutmeg, swirled with Tonewood Maple Cream, and chunks of Waffles & Syrup Oreo cookies mixed in. I made you ice cream that you can totally eat for breakfast! Sound good?!
I mean how how can you go wrong with adding Oreo’s to ice cream?? The answer is: you can’t. Oreo’s will always be a good idea! I made this maple vanilla ice cream just so I could use the new Waffles & Syrup variety of Oreo cookies to mix into the ice cream! If you can’t find this amazing, new, limited edition variety of Oreo’s, then you could substitute them with the Golden Oreo cookie variety.
I also used Tonewood Maple Cream to layer into my ice cream. Maple cream is made by heating up maple syrup to soft ball stage, stirring until the sugars crystalize and the syrup thickens to a creamy consistency. I wouldn’t use regular maple syrup in substitution of the maple cream. You need that thicker consistency. So either buy yourself some of this YUMMY GOODNESS from Foodlyn, or swirl in butterscotch or caramel sundae sauce instead!
Ok enough of the technical stuff for a sec….summer is in full swing here in California! So, ice cream just seems like the perfect treat on those 100-degree days. Plus I love how easy this recipe is to whip up. When I make ice cream I pretend I work in one of those fancy ice cream shops and I try to come up with some crazy, over the top creations. I think I must watch waaaaaaaaay too much food television. Actually I know I do. I watch Chopped on Food Network, and as soon as the contestants open their baskets and pull out the mystery ingredients, I try to quickly come up with what I would make if I was on Chopped. Anyone else out there do that?! Hey, we have already established I’m weird. If I was on Chopped I would totally make a version of this ice cream (and throw it in the blast chiller to set!), because no churn ice cream is perfect for any mix-in.
Ok, you go make this ice cream….I need to go fill out my application to be on Chopped.
Maple Oreo Cookie No Churn Ice CreamPrint Recipe
- 2 cups heavy whipping cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- pinch of nutmeg
- 1/2 teaspoon ground cinnamon
- 2 (heaping) cups Waffles & Syrup Oreo cookies, broken into pieces
- 1/4 cup maple cream (I used Tonewood), divided
Line a 9x5-inch loaf pan with parchment paper and set aside, or use reusable ice cream containers if you have them.
In the bowl of your stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Beat the cream on medium-high speed until you reach stiff peaks. Stiff peaks occur when the cream has thickened so it holds a peak when you hold the cream covered whisk upside down. Do not over mix the cream.
Add the sweetened condensed milk, maple extract, vanilla extract, nutmeg and cinnamon to the cream. Mix on medium speed until well incorporated and the mixture is thick.
Remove the bowl from the mixer and gently fold in the Oreo cookies into the ice cream. Drop large spoonfuls of ice cream into prepared pan or container. Drizzle the top of the layer of ice cream with maple cream. Spoon ice cream on top of the bottom layer and drizzle with maple cream. Continue layering ice cream and maple cream until the ice cream is evenly layered in the pan or containers. Top the ice cream with more maple cream and chunks of Oreo cookies if desired.
Place ice cream in the freezer to set for several hours.
Ice cream will stay fresh in the freezer, when properly stored, for 1-2 weeks.
I wasn’t shy with the chunks of Oreo cookies I mixed into this ice cream….or the Tonewood Maple Cream I swirled throughout!
I topped the ice cream off with more Oreo pieces and Tonewood Maple Cream. Because it looks pretty 🙂
In a bowl or on a cone, this ice cream is great any way you want to eat it! And since it’s maple ice cream with Waffles & Syrup Oreo cookies, I am declaring this “Breakfast Ice Cream.” Yup. Let’s eat ice cream for breakfast!
Wha is your favorite variety of ice cream? Are you no churn ice cream obsessed like me?? If you were to go on a reality television show or cooking contest show on television, which one would it be? Leave me a comment below!
This is the Tonewood Maple Cream I used to layer into the ice cream. Foodlyn sells this maple cream on their website and y’all have to try it! So thick and creamy! I never knew this even existed until Foodlyn sent it to me…and now I’m in love 😉