Coffee & Oreo no churn ice cream

• 2 cups heavy whipping cream, cold
• 14 oz can of sweetened condensed milk
• 24 Oreos, crushed
• 2 Heath candy bars (or chocolate bar of choice), chopped
• 1 tablespoon vanilla extract
• 2 tablespoons instant coffee
• 2 tablespoons boiling water

1. Cover a loaf pan with parchment paper. This will help with clean up after full consumption!
2. In a small bowl, combine instant coffee with water and mix until grains have dissolved. Set aside.
3. In a quart-sized baggie, put Oreos inside, zip close (with a tiny hole open for air to escape), and crush cookies with your iron fists. Set aside.
4. If using a Kitchen Aid, pour heavy whipping cream into bowl and mix on speed number 4 (medium) for 5-6 minutes, or until stiff peaks form.
5. Pour condensed milk, coffee and vanilla extract over the whipped cream and gently fold in. Do not over-mix!
6. Pour Oreos and chopped chocolate into mixture and once again fold in.
7. Pour ice cream mixture into loaf pan and garnish the top with more chocolate and Heath bar.
8. Cover pan with plastic wrap and freeze for 12-24 hours. The hardest part!
9. Scoop on top of your favorite cookie, brownie or whatever you like. Enjoy!

‍