How to whip cream and get stiff peaks?

This is a question I hear very often and the answer is very simple. In order to successfully whip cream, the simplest trick is to freeze the packet overnight without opening it. Take it out and let it thaw for about 5 minutes, breaking it into smaller pieces with a spoon until crumbly. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the cream until smooth. This point onwards keep checking for peaks about every minute. Within almost 3-5 minutes you should have stiff peaks.

How to ensure my icecream is set properly?

To ensure that your ice cream is properly set keep it in the coolest part of your freezer (typically the bottom). Do not store ice cream in the freezer door as it will result in fluctuating temperatures. Make sure you wrap it with a plastic wrap tightly to reduce the formation of ice crystals.

Troubleshooting ice cream

If you underwhip your cream, your icecream will be watery. To fix this, you can add some skimmed milk powder to it or even some stabilisers like Gelatin. If your icecream turned out icy, then it probably has too much water (low fat content in cream) or perhaps it is a result of an excessively long freezing time.

No Churn Coffee Oreo Ice Cream

Description

This no churn coffee oreo ice cream has a rich flavor. This recipes requires only 7 ingredients and a few hours of freezing to be ready to serve. It’s thick & creamy, full of coffee flavor, and filled with oreo pieces. It is the perfect dessert for you and you to enjoy on a hot summer afternoon!

Ingredients

Scale

2 cups + 1 tablespoon (500ml) heavy cream or heavy whipping cream, chilled
14 oz (400ml) sweetened condensed milk, chilled
2½ teaspoons pure vanilla extract
½ teaspoon salt
2½ teaspoons instant coffee or espresso powder
1½ teaspoons ice-cold water
15 regular Oreos, plus more for topping
Waffle cones for serving, optional

Instructions

Add cold heavy cream to a large bowl or to the bowl fitted to your stand mixer. Using a hand mixer or a stand mixer fitted with paddle attachment, beat cream until you get stiff peaks.
Fold in chilled sweetened condensed milk gently, until evenly mixed. Add in vanilla and salt and beat again for about 30 seconds.
In a small bowl, add the instant coffee powder and ice cold water. Mix thoroughly to dissolve coffee powder in the water. Add the mixture to your icecream and mix thoroughly.
Using a hand blender, crush together the oreos until no big pieces remain. Add the powdered oreos to the icecream and fold them in thoroughly.
Transfer the mixture to a bread loaf pan. You can line the pan with parchment paper however it is not necessary.
Top the mixture with some more oreos.
Cover the pan with a plastic wrap and chill the icecream in the freezer for atleast 12 hours before serving.

Notes

It is very important that you whip your cream and get atleast medium stiff peaks to ensure that your icecream sets and firms up properly. You can also use store bought whipped cream but make sure it’s not already sweetened.
Ensure that you chill all your ingredients to avoid your ice cream from melting as you make it. You can also chill your loaf pan before hand.
I highly recommend investing in a kitchen scale. Weighing your ingredients correctly ensures that you can replicate the recipes perfectly and enjoy their best flavors.

Prep Time: 30 minutes
Category: Dessert, Summer Recipe, Icecream

Keywords: coffee oreo, no churn, homemade icecream, dessert, summer recipe