No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream
No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream takes around 10 minutes from beginning to end. One serving contains 1212 calories, 14g of protein, and 69g of fat. This recipe serves 4. For $3.49 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Averie Cooks requires almond extract, heavy whipping cream, sprinkles, and vanilla sandwich cookies. This recipe is liked by 18931 foodies and cooks. Summer will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. Similar recipes are Funfetti Golden Oreo Ice Cream + Camera Giveaway, Brownie Batter Ice Cream (Electric Ice Cream Maker), and Cake Batter Funfetti Ice Cream.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
1 teaspoon almond extract
2 cups heavy whipping cream - for the No-Ice-Cream-Maker version (if using an ice cream maker, use 4 cups/1 quart)
3/4 cup+ sprinkles (I used 3 different kinds; two varieties of 'jimmies' and 1 non-pareils which are the little balls)
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
24 Golden Oreos or vanilla-flavored sandwich cookies, coarsely chopped
Equipment:
mixing bowl
stand mixer
hand mixer
spatula
whisk
ice cream machine
bowl
Cooking instruction summary:
These directions (through number 7) reflect the No-Ice-Cream-Maker method. Chop the cookies; set aside. In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside. To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power. Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth. Add the cookies, sprinkles, and gently fold them in to distribute evenly. Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months. If you are Using an Ice Cream Maker - Steps 1, 2, 3 are the same. Skip steps 4 and 5. Instead, add 4 cups heavy cream to the sweetened condensed milk mixture, and stir to combine. Step 6 is the same. For step 7, follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning.
Step by step:
1. These directions (through number
2. reflect the No-Ice-Cream-Maker method. Chop the cookies; set aside. In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside. To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power. Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth.
3. Add the cookies, sprinkles, and gently fold them in to distribute evenly.
4. Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months. If you are Using an Ice Cream Maker - Steps 1, 2, 3 are the same. Skip steps 4 and
5. Instead, add 4 cups heavy cream to the sweetened condensed milk mixture, and stir to combine. Step 6 is the same. For step 7, follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning.
Nutrition Information:
covered percent of daily need
