ايس كريم

We place 1 liter of whipping cream in a mixing bowl, and we whip it with an electric mixer until it becomes light, fluffy, and thick with visible whisk marks.

We add the vanilla packet and the two cans of sweetened condensed milk to the whipped cream, then we whip briefly until the mixture is well combined without over-whipping or splitting the cream.

We divide the cream mixture into several equal portions in separate bowls, using about two cups of the cream mixture for each flavor we want to prepare.

We take the frozen mango, cut it if needed, then blend it with a hand blender until completely smooth.

We add the mango purée to two cups of the cream mixture and gently fold with a spatula until the mango is evenly distributed.

We add the strawberry purée to two cups of the cream mixture and stir until the color and texture are uniform and pink.

We add 1/4 cup of Nutella to two cups of the cream mixture, optionally softening the Nutella in the microwave for a few seconds to make mixing easier.

We stir the mixture well until the Nutella is fully incorporated and the color turns evenly chocolatey.

We take two cups of the vanilla cream base without adding anything else.

We add 2 packs of crushed Oreo biscuits to two cups of the cream mixture.

We gently fold until the Oreo pieces are distributed throughout, keeping some chunks for crunch.

We mix 2 tbsp instant coffee with 2 tbsp milk and 1 tbsp cocoa powder in a small cup until everything is fully dissolved with no lumps.

We add this coffee–cocoa mixture to two cups of the cream mixture and stir until the color and flavor are uniform.

We place all the ice cream containers with different flavors into the freezer and leave them for at least 6 hours or overnight until fully set.