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  • Creation By Vanessa

Oreo cookie no-churn ice cream

Oreo cookie no-churn ice cream

This ice cream is a perfect dessert to prepare some days in advance and it's tasty just as it is. But if you want to give it that extra touch just add meringues and some toffee sauce as well. I use the egg whites that's left over after making the ice cream to bake meringues but of course store bought ones works just as well too.

Ice cream ingredients

4 dl Heavy cream

4 *Swedish organic egg yolks

1 dl castor sugar

2 tbsp golden syrup

1 teaspoon vanilla powder

1 packet of Oreo cookies

*Swedish eggs are salmonella free and okay to eat raw. Always check the guidelines for eating raw eggs where you live.


Beat whipping cream in a bowl and whisk together all the remaining ingredients except the biscuits in another bowl. Then mix the cream with the egg mixture and finally crush the biscuits and add to the parfait batter. Freeze at least four to five hours and take out to thaw 20-30 minutes in advance before serving.

Chocolate toffee sauce ingredients

1 dl heavy cream

0.5 dl light muscovado sugar

0, 5 dl golden syrup

0.5 tsp salt

1 tsp cocoa powder

1 tsp vanilla powder

1 tbsp butter


Mix all ingredients except the butter and bring to boil. Stir continuously until thickened, add the butter and let it cool slightly before serving.

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