Oreo McFlurry Ice Cream
Cold, creamy, and packed with crushed Oreos, this no-churn Oreo McFlurry Ice Cream is the ultimate dairy-free dessert. Made with just four ingredients, it delivers big on nostalgia and flavour without the need for fancy equipment. I love this recipe because it’s stupidly easy, but looks and tastes like you’ve done something impressive.
Ingredients
- 1 can 400ml coconut cream chilled overnight
- 280 g sweet condensed coconut milk
- 14 Oreo cookies
- 1 teaspoon pure vanilla extract ensure contains alcohol
Instructions
Scoop the good stuff:
- After chilling your coconut cream overnight, open the can and scoop out the thick top layer of solidified cream (leave the watery liquid behind). Using a sieve will work well as the watery liquid will drain through leaving the thick coconut cream at the top. Add it to a mixing bowl and whip it until it’s fluffy and light.
Sweeten and flavour:
- Gently mix in the condensed coconut milk and vanilla extract until smooth and creamy.
Add that Oreo crunch:
- Crush 10 Oreos into chunky bits — either blitz them in a food processor or smash in a zip-lock bag with a rolling pin (or wine bottle). Fold them into your ice cream base.
Freeze it like a pro:
- Pour the mixture into a loaf tin or freezer-safe container. Smooth the top.
McFlurry texture hack:
- Pop into the freezer. Every hour for 6–8 hours, stir the mixture with a fork or hand whisk to aerate and prevent ice crystals. If you don't do this, it'll be very difficult to defrost, and won't be creamy but stodgy and too thick. Once it’s mostly firm, leave it to finish freezing completely.
Top and serve:
- Top with crushed oreos (I like using the biscuits only in the food processor, and processor till I get a fine crumb). Then topping with chocolate drops and extra Oreo's- delicious!