No-Churn Chocolate Oreo Ice Cream with Marshmallow

Instructions

Line a 9-by-5-by-2 1/2-inch (23-by-13-by-6-cm) loaf pan with plastic wrap or parchment paper.

Using a handheld mixer fitted with the whisk attachment, whip the heavy cream in a large bowl until stiff peaks form, 2 to 4 minutes. (If you're up for a workout, a balloon whisk works just dandy.)

In another bowl, stir together the sweetened condensed milk, cocoa powder, vanilla, espresso powder, and salt until thoroughly combined. The mixture will be thick.

Dollop about 1/4 of the whipped cream into the chocolate mixture and stir to lighten the consistency.

Scrape the chocolate ice cream mixture into the whipped cream. Toss in the Oreo pieces.

Gently fold it all together with a spatula. (Be mindful not to over fold, you'll lose all that beautiful volume you've incorporated.)

Scoop 1/3 of the chocolate Oreo ice cream into the prepared pan and smooth it with an offset spatula or the back of a spoon. Drizzle a heaping spoonful or 2 of the marshmallow creme on top. Repeat layering the ice cream and marshmallow two more times.

Swirl the top of the ice cream with a toothpick. Poke the reserved Oreo pieces into the top of the ice cream. Cover with plastic wrap.

Freeze overnight before serving. Let sit at room temperature to soften a bit before scooping, about 5 minutes.

Dessert