• NOTE: Chill the mixing bowl together with the whisk in the refrigerator for at least 20 minutes before you start making this recipe.

OREO COOKIES PREPARATION

• Using a knife or a rolling pin, coarsely crush the Oreo cookies. Making sure they are not too big so they can through the hole from the piping bag. Set aside.
  15 Oreo Cookies
  

OREO WAFFLE CONES PREPARATION

• Place the dark chocolate and coconut oil in a medium, microwave-safe bowl and heat in the microwave in 20 seconds increments, stirring between each, until the chocolate is melted and smooth.

  Dip the Oreo cones into the melted chocolate in order to coat the top rim.
  4 oz dark chocolate, 1 tsp coconut oil, 12 Oreo waffle cones
  
• Add the sprinkles, so they stick to the melted chocolate.

  Arrange the cones in a flat bottomed bowl to hold them straight-ish.

  NOTE: No need to over crowd each bowl with many Oreo cones, so use as many as you need.
  2 oz sprinkles
  
• Spoon the remaining melted chocolate into each Oreo cone so they fill the tip of the cone ; about 1 teaspoon each.

  Set aside in the refrigerator for the chocolate to set while your are preparing the no-churn ice cream.
  

NO CHURN OREO ICE CREAM PREPARATION

• To the chilled mixing bowl, add the heavy cream. Whip gradually on high until soft peaks form.
  32 oz heavy cream
  
• Add the sweetened condensed milk and gently fold it into the whipped cream until the mixture is smooth and evenly combined.

  NOTE: Do not over mix, it is alright to still have a few stripes of condensed milk as we are about to add the chopped Oreos.
  14 oz sweetened condensed milk
  
• Carefully fold the crushed Oreo cookies into the ice cream base, making sure they are distributed throughout.

  NOTE: Do not over mix!

  Transfer the Oreo ice cream mixture to a large piping bag.
  

ASSEMBLY

• Take the Oreo cones out of the refrigerator.

  Place each cone into a single piping bag.
  
• Holding the cone, pipe the ice cream mixture into the prepared waffle cones, filling each one to the top and a little more just like a "Drumstick".

  Twist and secure the top tightly.

  NOTE: This helps prevent any spills and keeps the cones upright to allow them to be stored flat in the freezer without taking up much space.
  
• Freeze for 24 hours, until the ice cream is fully set and firm.

  NOTE: I tried it first at the 8-hour mark ; the ice cream was nice but not as delicious as 24 hours later. It is worth the wait!

  They are good up to 3 months. Serve frozen. Enjoy & Bon Appétit!