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No Churn Cookies and Cream Ice Cream

Before you jump to No Churn Cookies and Cream Ice Cream recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Most of us believe that comfort foods are bad for us and that we ought to stay away from them. Sometimes, if your comfort food is a high sugar food or another junk food, this holds true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. There are a number of foods that, when you consume them, may boost your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try several of these.

Grains can be wonderful for driving away a terrible mood. Barley, millet, quinoa, etc are terrific at helping you feel better. They help you feel full also which can actually help to better your mood. Feeling famished can be a real downer! The reason these grains help your mood so much is that they are easy for your body to digest. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn kicks up your mood to a happier place.

So you see, you don’t need to eat all that junk food when you want to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to no churn cookies and cream ice cream recipe. To make no churn cookies and cream ice cream you need 4 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook No Churn Cookies and Cream Ice Cream:
  1. You need 2 cups heavy whipping cream
  2. Use 1 can (14 oz.) sweetened condensed milk
  3. Provide 1 tsp. vanilla extract
  4. Use 1⁄2 (1 pack) regular Oreos, coarsely chopped
Steps to make No Churn Cookies and Cream Ice Cream:
  1. Pour the cream and vanilla into a large bowl and use a hand mixer with the whisk attachment to whisk it on high speed until stiff peaks form.
  2. Pour in the sweetened condensed milk and crushed oreos use a rubber spatula to gently fold everything together.
  3. Pour out the mixture into a freezer safe container. I usually just use a loaf pan, which is the perfect size. I just line the loaf pan with plastic wrap, pour in the mixture, smooth the top, then wrap the plastic wrap tightly over the top.
  4. Place it in the freezer for at least 8 hours. Then scoop it out to serve and enjoy!

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