Blender Ice Cream
Make delicious homemade ice cream in your blender in just 10 minutes! No churning or ice cream maker required. This recipe has a base of just 4 ingredients, allowing you to add mix-ins to make your favourite flavour. It's so easy!
Servings: 10
Calories: 392kcal
Equipment
- High-power blender
Ingredients
- 473 ml 35% heavy whipping cream 1 small carton
- 300 ml sweetened condensed milk 1 can
- 1 vanilla bean, seeds only or 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 20 Oreo cookies or your mix-in of choice
Instructions
- Chop the cookies into chunks or add them to a large freezer bag and crush with a mallet or rolling pin. Slice the vanilla bean lengthwise and use the back of a knife to scrape out all the seeds.
- Add all ingredients except the cookies to the bucket of a large blender. Blend on medium speed for 30-60 seconds until it forms a soft whipped cream.
- Use a spatula to gently stir in the cookies. Pour the ice cream into a loaf pan or freezer-safe container and cover with a lid or plastic wrap. Freeze overnight.
- Allow to thaw for 10 minutes before scooping. Enjoy!
Notes
- Don't blend too long or your ice cream may turn into butter!
- Use your favourite mix-ins like chopped cookies, candies, chocolates, nut butters, etc.
- Can I make this gluten-free? Yes—use gluten-free Oreos.
- Can I make this dairy-free/vegan? The whipping cream and sweetened condensed milk are very important for the texture of this ice cream. I recommend searching for a specific vegan ice cream recipe.
- Store ice cream in an airtight container in the freezer for up to 3 months. Thaw for 10 minutes before scooping.
Nutrition
Calories: 392kcal | Carbohydrates: 38.5g | Protein: 5.1g | Fat: 24.9g | Saturated Fat: 14.5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.6g | Cholesterol: 66mg | Sodium: 197mg | Potassium: 217mg | Fiber: 0.8g | Sugar: 32g | Vitamin A: 238IU | Vitamin C: 1.3mg | Calcium: 148mg | Iron: 0.9mg