Cookies & Cream Ice Cream

Steps

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1. 1
   Prepare a sieve lined with paper towels. Pour in the yogurt, cover with another layer of paper towels, place a bowl of ice water on top, and refrigerate for 1–2 hours to drain.
   ▶ ≈1:39
2. 2
   Transfer the drained yogurt (about 160g) to a bowl, add granulated sugar, and mix thoroughly until the granules dissolve completely.
   ▶ ≈2:55
3. 3
   Place heavy cream in a bowl over an ice bath. Using an electric mixer on high speed, whip until soft peaks form (about 60–70% whipped).
   ▶ ≈3:48
4. 4
   Gradually fold the yogurt mixture into the whipped cream in 3–4 additions, mixing well after each addition until fully combined.
   ▶ ≈4:25
5. 5
   Crush the Oreo cookies by hand and gently fold them into the mixture until evenly distributed.
   ▶ ≈5:17
6. 6
   Transfer the mixture to a container, tap gently several times to remove air pockets, cover, and freeze for 1–2 hours until set.
   ▶ ≈5:42