No Churn Chocolate Oreo Ice Cream Recipe
This No Churn Chocolate Oreo Ice Cream is a rich, creamy dessert that combines the smoothness of chocolate ice cream with crunchy Oreo cookie pieces. Perfect for those who want homemade ice cream without an ice cream maker, this recipe uses simple ingredients and straightforward steps, offering a delightful treat that’s ready in just over 12 hours including freezing time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 2/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1/4 teaspoon sea salt
Mix-ins
- 16-20 Oreo cookies, crumbled
Instructions
- Prepare the Pan: Line a standard 1-pound loaf pan with parchment paper to prevent sticking and make it easier to remove the ice cream once frozen.
- Whip the Cream: Using a stand mixer fitted with a whisk attachment, whip the heavy cream until medium stiff peaks form. This means the cream holds its shape but still has a soft texture.
- Mix the Base: In a separate bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, espresso powder, and sea salt. Whisk thoroughly until the mixture is smooth with no cocoa lumps.
- Fold Ingredients: Gently pour the sweetened condensed milk mixture into the whipped cream. Using a rubber spatula, fold the mixtures together carefully to maintain the airiness of the whipped cream and avoid deflating it.
- Add Oreo Crumbles: Fold in the crumbled Oreo cookies, reserving a few crumbs to sprinkle on top for garnish. Mix just enough to distribute the cookies evenly throughout the ice cream base.
- Freeze: Transfer the mixture to the prepared loaf pan, spreading it evenly. Optionally top with remaining Oreo crumbles. Cover and freeze the ice cream for at least 12 hours to firm up before serving.
Notes
- Ensure the whipping cream is cold for better whipping results.
- For best texture, fold gently to keep the cream fluffy.
- Espresso powder can be omitted if you prefer a milder chocolate flavor.
- This ice cream takes at least 12 hours to freeze properly; plan ahead.
- Store covered tightly in the freezer for up to 1 week for optimal freshness.