© J Sainsbury plc 2020
No-churn Oreo ice cream
Dig into this easy no-churn Oreo ice cream, made with a decadent coconut custard swirled through with chocolatey Oreo biscuits
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Ready in 15 minutes, plus freezing time
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Cooking time 5 minutes
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Prep time 10 minutes
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Serves 14
Ingredients
- 400ml full-fat coconut milk
- 250ml coconut cream
- 150g coconut oil
- 75g golden syrup
- 125g cane sugar
- 2 tsp vanilla extract
- 200g Oreo biscuits, crumbled into large chunks
Method
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1
Add the coconut milk, cream, oil, golden syrup and sugar to a large saucepan and cook over a medium heat, stirring often, for 3-4 minutes until the mixture combines and comes to a simmer.
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2
Transfer the mixture to a blender, cover very tightly and blend for 30 seconds. Pour into an airtight container, then stir in the vanilla extract and a pinch of salt.
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3
Cover the mixture and chill in the refrigerator overnight or until very cold. Pour into a wide freezable container, then freeze for 45 minutes. Remove from the freezer and give a vigorous stir with a whisk, breaking up any frozen sections.
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4
Place back in the freezer and check every 30 minutes, whisking well each time. After 1½-2 hours, it should be quite thick. Carefully fold in most of the Oreo pieces, scattering the remainder over the top. Cover and freeze until solid.
