No Churn Strawberry Oreo Ice Cream

Ingredients

• Roasted Strawberry Puree
• 16 oz frozen strawberries
• 2–3 tbsp sugar
• 1 squeeze fresh lemon juice
• Pinch of salt
• Ice Cream Base
• 8 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt
• Roasted strawberry puree (from above)
• Fold-ins
• 2 cups cold heavy cream
• A generous handful of Oreos, broken into pieces (plus more for layering)
• Berry jam, for swirling (optional)

Steps

1. Roast the strawberries. Preheat oven to 400°F. Toss frozen strawberries with sugar, lemon juice, and salt on a baking sheet. Roast for about 30 minutes until jammy and reduced. Let cool completely, then blend until smooth.
2. Make the base. Beat together the softened cream cheese, condensed milk, vanilla, and salt until smooth. Add the strawberry puree and beat until fully combined.
3. Whip the cream. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold into the strawberry mixture — take your time here to keep it light and airy.
4. Add the Oreos. Fold in a generous amount of broken Oreo pieces.
5. Freeze. Pour into a loaf pan or freezer-safe container. Press extra Oreo pieces into the top (and middle layers if you like). If using, drop spoonfuls of berry jam on top and swirl with a knife. Cover and freeze for at least 6 hours or overnight.
6. Serve. Let sit at room temp for 5 minutes before scooping.

Cook History