Whipped Greek Yogurt Oreo Ice Cream

Ingredients

• 250 g Greek yogurt
• 200 ml Heavy cream
• 400 g Skim sweetened condensed milk (Approximately 1 can)
• 1 packet Oreos (Approximately 154 g; blitzed into crumbs)

Steps

1. 1

   Add the Greek yogurt and heavy cream to the bowl of a stand mixer or a large mixing bowl. Whip on medium-high speed for about 5 minutes, until the mixture is thick, airy, and visibly increased in volume.

2. 2

   Place the Oreos in a food processor or sealed bag and blitz or crush them into fine crumbs, leaving a few slightly larger pieces if desired.

3. 3

   Add the sweetened condensed milk to the whipped yogurt-and-cream mixture. Stir gently until evenly combined, taking care not to deflate the mixture more than necessary.

4. 4

   Add the Oreo crumbs and fold them through until they are distributed throughout the mixture.

5. 5

   Transfer the mixture to a freezer-safe dish and spread the top level. Cover and freeze until completely solid, approximately 6 hours or overnight.

6. 6

   Remove the ice cream from the freezer and let it stand at room temperature briefly until slightly softened. Scoop and serve.

Notes

The source describes this as a 'better for you' dessert, but it still contains heavy cream, sweetened condensed milk, and cookies. Freeze until solid, then allow it to soften slightly before serving for easier scooping.

Nutrition per serving

• dessert
• ice cream
• frozen dessert
• no-churn
• no-bake
• Oreo
• make-ahead