No-Churn Caramel Bourbon Oreo Ice Cream Recipe
No-Churn Caramel Bourbon Oreo Ice Cream Recipe is creamy, rich, and surprisingly easy to make at home. You do not need an ice cream machine or any complicated steps.
Servings: Cups
Equipment
- 1 Electric mixer
- 1 freezer-safe container
Ingredients
- 1 Cup heavy whipping cream chilled
- 2 Tablespoons granulated sugar
- 14 ounces (1 can) Dulce de Leche
- 1 Cup full fat milk
- 6-7 Tablespoons Bourbon
- 1 teaspoon Vanilla extract
- 1/2 teaspoon salt
- 2 Cups OREO cookies in small chunks, plus more for garnish
Instructions
- Whip heavy cream and sugar with a whip attachment until stiff peaks form. Add dulce de leche, milk, bourbon, vanilla extract and salt and mix until just combined. Fold in Oreo cookie chunks1 Cup (236.6 ml) heavy whipping cream, 2 Tablespoons granulated sugar, 14 ounces (396.9 g) (1 can) Dulce de Leche, 1 Cup (236.6 ml) full fat milk, 6-7 Tablespoons (6 Tablespoons) Bourbon, 1 teaspoon Vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt, 2 Cups (320 g) OREO cookies
- Place mixture in a freezable container, top with more OREO cookie chunks, cover and freeze overnight. Enjoy!
Notes
Expert Tips
- Use very cold heavy cream for the best whipped texture.
- Chill the large bowl before mixing to help the cream whip faster.
- Fold the Oreo cookies in gently so they stay chunky.
- Do not overmix after adding the whipped cream or the texture can become dense.
- Freeze the ice cream overnight for the smoothest texture.
- A shallow container helps the batch of ice cream freeze more evenly.
- Let the ice cream soften slightly before scooping for easier serving.
- Store the ice cream tightly covered to help prevent ice crystals.
Frequently Asked Questions
Do I need an ice cream machine for this recipe?
No. This recipe is made completely without an ice cream machine.Can I make this without bourbon?
Yes. You can leave it out or replace it with extra vanilla extract.How long does homemade ice cream last?
It stays best for about 2 weeks in the freezer when tightly covered.Why is my ice cream too hard to scoop?
No-churn ice cream freezes very firm. Let it sit at room temperature for a few minutes before serving. You can also control how soft or hard your ice cream freezes by beating the cream to soft peaks for softer ice cream, and stiff peaks for a firmer ice cream.Can I use different cookies?
Yes. Chocolate sandwich cookies or chocolate chip cookies both work well.What is the best container for freezing ice cream?
A shallow freezer-safe container with a tight lid works best.Nutrition
Serving: 1g | Calories: 277kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 250mg | Fiber: 1g | Sugar: 19g
