🥣 Ingredients

Base

• 2 cups heavy whipping cream (cold)
• 1 cup sweetened condensed milk
• ½ cup chocolate syrup or melted chocolate
• ¼ cup cocoa powder (optional for richer chocolate flavor)
• 1 tsp vanilla extract
• Pinch of salt

Mix-ins

• 12–15 Oreo cookies, crushed
• Extra Oreos for topping

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🍨 No-Churn Method (Easiest!)

1. Make the chocolate base

In a bowl, mix together:

• Sweetened condensed milk
• Chocolate syrup or melted chocolate
• Vanilla
• Salt
• Cocoa powder (if using)

Set aside.

2. Whip the cream

Beat the cold heavy whipping cream until stiff peaks form.

3. Combine

Gently fold the whipped cream into the chocolate mixture
until smooth and fluffy.

4. Add Oreos

Fold in the crushed Oreo pieces.

5. Freeze

Pour into a freezer-safe container.
Top with extra Oreos if desired.
Freeze 6 hours or overnight.

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🍧 With Ice-Cream Maker Version

1. Whisk together:
   • 2 cups heavy cream
   • 1 cup whole milk
   • ¾ cup sugar
   • ½ cup cocoa powder
   • 1 tsp vanilla
2. Chill the mixture 2–3 hours.
3. Pour into the ice-cream machine and churn until thick.
4. Add crushed Oreos in the last minute of churning.
5. Freeze 2 hours to firm up.

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✨ Tips

• For extra chocolate, add chocolate chips or chunks.
• Don’t crush the Oreos too finely — leave big pieces for best texture.
• Add a swirl of fudge for a “cookies & cream fudge” effect.