No Churn Coconut Oreo Ice Cream

I.  Can’t.  Stop.

No churn ice cream is too freaking easy and I have too many ideas for flavors.  I am a coconut freak.  I also have a slight Oreo addiction.  It was only a matter of time guys.  Don’t hate me.  I know it’s bikini season.  Unless you’re four months postpartum, catching up on your wine consumption, and have a new hobby that includes making batches on batches of ice cream.  Then it’s not really two-piece season.  Nope.  This girl is #TeamOnePiece or #MomKini .  Hot.

Yesterday the four of us went duck pin bowling.  It was Max’s first time bowling.  It was adorable.

When we came home, my husband whipped up two of his now-famous margaritas and he started to work on our back deck with the boys.  While they were doing that, I made this ice cream.  Anyway, you probably should pin this recipe.  And make a batch to eat alone in bed bring to a picnic.  All kidding aside.  You need this recipe in your life.  Like, now.

Ingredients

• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1 tablespoon vanilla
• 1 teaspoon coconut extract
• 1 giant handful shredded coconut
• 2 rows of Oreo cookies

Directions

Whip the cream to stiff peaks.  In a food processor, grind up a row of Oreos.  In a separate bowl, mix extracts, Oreo crumbs and sweetened condensed milk.  Fold the whipped cream into the Oreo mixture until combined.  Add in the shredded coconut and break up the remaining row of cookies by hand to leave some good big chunks.  Pour into loaf pan and freeze at least 8 hours.  Enjoy!