Description
Developed especially for my inner child.
Ingredients
Scale
- 2 C heavy whipping cream, cold
- 2 tsp clear vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) block cream cheese, room temperature
- 1 C miniature gummy bears
- 26 Oreo cookies, broken into bite-sized pieces
Instructions
- Grab a freezer-safe dish that can hold at least 2 quarts and place it in the freezer to chill while you make the ice cream. In the bowl of a stand mixer, or a mixing bowl using a hand mixer, whip the heavy whipping cream until stiff peaks form. Push that over somewhere, and grab another bowl. In this one, beat the cream cheese until light and fluffy, then add the condensed milk and clear vanilla extract. Continue beating until everything is combined, fluffy and there are no lumps.
- Using a spatula, fold one-third of the whipped cream into the cream cheese mixture. Repeat until you’ve folded in all of the whipped cream and no more streaks remain.
- Next, add in half of the crushed Oreos and half of the gummy bears. Use a silicone spatula to fold them into the ice cream mixture, gently so you don’t break the cookies up too much. Once the cookies and gummy bears and evenly distributed add the remaining cookies and bears, reserving a few tablespoons of each to adorn the top, if desired. Fold together until everything is well incorporated.
- Pour all of the Dirty Bears Ice Cream mixture into the frozen pan. Pat it down and smooth it out into an even layer. Scatter the reserved cookies and gummy bears over the top.
- Cover tightly with plastic wrap, pressing the plastic down directly against the surface of the ice cream and smoothing it out (this will prevent ice from forming on the surface. Cover the plastic wrap tightly with aluminum foil or beeswax wrap, then freeze. Freeze for at least 8 hours.
- When ready to serve, pull the ice cream from the freezer, remove the plastic and foil, and allow it to rest on the counter for a few minutes. Store your ice cream scoop in a cup of hot water and use that to scoop out the cream. Dassit!
- Prep Time: 15
- Cook Time: 8 hours
