Oreo Ice Cream

Ingredients

• 250 ml heavy cream
• 6 pieces plain Oreo biscuits
• 18 g caster sugar

Method

Separate the biscuit wafers from the filling — you want the filling discarded and the wafers crushed into two distinct textures. Pulse half of them in a food processor until they're fine powder; break the remainder by hand into shards no larger than 0.5 cm. The mix of powder and larger pieces prevents the ice cream from becoming a uniform paste when frozen and gives you textural contrast on the spoon.

Pour the cold heavy cream and caster sugar into a tall vessel — at least 600 ml — and whipping|whip on high speed with an electric hand whisk. The cream will thicken in stages: first to soft billows that collapse when the whisk lifts, then to firm peaks that hold their shape. Stop as soon as the peaks stand upright without drooping. Over-beating breaks down the fat globules that trap air; you'll end up with butter-like grains instead of a smooth aeration|aerated foam. This takes roughly 3–4 minutes depending on cream temperature and whisk power. Cold cream whips faster and cleaner than room-temperature cream, so chill both the vessel and the whisk beforehand if your kitchen is warm.

Fold the crushed Oreos into the whipped cream with a spatula, using deliberate cuts through the centre and broad sweeps along the bowl's edge. Work until the pieces are distributed evenly — you're looking for no visible streaks of white cream and no pockets where the biscuits pool. Don't overfold; you're maintaining the air you've trapped, not deflating it. The no-churn|no-churn method relies entirely on that aeration since you're not churning the mixture during freezing. Without the air, you'd end up with dense, icy frozen-desserts|frozen dessert rather than creamy ice cream.

Transfer to a freezer container, smooth the surface, and freeze at −18 °C or lower. After 4 hours the mixture will be scoopable; after 6–8 hours it reaches proper ice cream consistency. The biscuit pieces will soften slightly but retain enough structure to register as texture. Serve straight from the freezer. Once it softens past a few degrees, the emulsion breaks and the texture turns grainy — eat it cold or don't eat it at all.