Imagine a dessert that combines the zesty brightness of fresh lemons with the irresistible crunch of Oreo cookies, all whipped into a creamy, dreamy ice cream that'll make your taste buds dance! This no-churn Lemon Oreo Ice Cream is about to become your new obsession - a dessert so simple to make, yet so incredibly delicious that it'll have everyone begging for your secret recipe. Get ready to transform ordinary ingredients into an extraordinary summer sensation that's guaranteed to cool you down and light up your palate!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup crushed Oreo cookies
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- In a large mixing bowl, combine heavy cream and whip using an electric mixer until stiff peaks form, creating a light and fluffy texture.
- In a separate bowl, mix sweetened condensed milk with fresh lemon juice and lemon zest, stirring until completely integrated and creating a smooth, tangy base.
- Gently fold the lemon-condensed milk mixture into the whipped cream, using a spatula to maintain the cream's airy consistency.
- Carefully fold in crushed Oreo cookies, distributing them evenly throughout the mixture to ensure consistent cookie distribution.
- Transfer the mixture into a freezer-safe container, smoothing the top with a spatula to create an even surface.
- Cover the container with plastic wrap or lid, ensuring no air can enter to prevent ice crystals from forming.
- Place in the freezer for 6-8 hours or overnight, allowing the ice cream to set and develop a rich, creamy texture.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Ensure your heavy cream is ice-cold before whipping for maximum volume and stability.
- Use fresh lemon juice and zest for the most vibrant citrus flavor.
- Don't overmix when folding ingredients - gentle folding preserves the light, airy texture.
- For extra indulgence, reserve some crushed Oreos to sprinkle on top before freezing.
- Use a deep, narrow container to help the ice cream freeze more evenly.
- For the cleanest scoops, run your ice cream scoop under hot water before serving.
- If you prefer a smoother texture, you can pulse the Oreos in a food processor before adding.
- Store the ice cream in an airtight container to prevent freezer burn and preserve flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 4g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 100mg
