You can have homemade chocolate Oreo ice cream year ’round with this easy recipe! You can make this same day with just a few ingredients.
Whoever said, “You can’t have your cake and eat it too,” clearly never had a scoop of homemade chocolate Oreo ice cream.
I mean, why choose when you can have chocolate, Oreos, and ice cream all gloriously mashed into one heavenly dessert? Welcome to my latest culinary adventure, my friends.
Now, I know what you’re thinking. “Ice cream making? Isn’t that for those with fancy machines and too much time on their hands?”
While I do love churned ice cream, I also love a good no churn one as well. They’re SO easy.
And this recipe fits the bill. All you need is a love for Oreos (who doesn’t?), a weakness for chocolate (guilty as charged), and a freezer. That’s it!
You won’t be churning anything except maybe your excitement as you wait for the ice cream to set.
Whether it’s a hot summer day or a cold winter night (because let’s be real, ice cream is a year-round treat), I can hardly make it for the six hours it takes to freeze.
It’s like watching paint dry, but if the paint was delicious and you could eat it afterward. But trust me, the wait is worth it.
So, are you ready to embark on this journey of chocolate and Oreo bliss? Say goodbye to store-bought tubs and hello to your new favorite dessert. Let’s get freezing!
Making No Churn Ice Cream
You’re going to make this treat in a few simple steps. Scroll to the bottom for the recipe, or get a few frequently asked questions before that. Enjoy!
What does no churn ice cream mean?
No churn means that you’re not going to use an ice cream maker. An ice cream maker keeps the ingredients turning over so that while your dessert is chilling, no ice crystals form (and it remains soft).
With no churn you’ll still be stirring the ingredients with a mixer, but there is no churning process required. I love it because – easy.
Is no churn ice cream real ice cream?
Yes, because no churn uses heavy cream (along with other ingredients). Ice cream is basically sugar and frozen cream, so no churn qualifies, at least in my book.
*Make sure to use good quality ingredients this recipe. I recommend high quality, fresh dairy products and pure (not imitation) extracts for the best results.
Have fun and enjoy the process of creating delicious frozen treats! Here’s what you’re going to need for this chocolate Oreo ice cream.
Ingredients
- 2 cups heavy whipping cream
- 1/3 cup Dutch process cocoa powder
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 cup crushed Oreos
Tips and Thoughts for This Recipe
I recommend using a ziploc bag and rolling pin to break up the Oreos. Another option is to use a food processor.
If you plan to make a lot of ice cream, invest in some reusable containers. They make freezing easy.
Your ice cream will have the best flavor if enjoyed as soon as it’s ready, but it can last for several weeks or months if you store it properly.
Pressing plastic wrap against the surface helps prevent freezer burn (in addition to putting a lid on the top).
Get the printable recipe for this treat below:
Chocolate Oreo Ice Cream
Indulge in decadent chocolate ice cream with Oreo! You're going to love the mixture of creamy chocolate with crunchy Oreo cookies.
Ingredients
- 2 cups heavy whipping cream
- 1/3 cup Dutch process cocoa powder
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk (1 can)
- 1 cup crushed Oreos
Instructions
- Crush the Oreos by placing them in a plastic bag and crushing them with a rolling pin or solid object.
- Combine the heavy cream, cocoa powder, and vanilla extract in a large mixing bowl. Use an electric hand mixer to whip the cream on high speed for 3-5 minutes, or until the cream forms stiff peaks.
- Once the cream has formed stiff peaks, add the sweetened condensed milk and crushed Oreo to the mixing bowl. Use a large spoon or spatula to gently fold the ingredients together until homogenous. Scrape along the bottom of the bowl to ensure the crushed Oreos are evenly distributed.
- Pour the ice cream mixture into a 9x5 inch loaf pan and cover the pan with plastic wrap or aluminum foil.
- Place the pan in the freezer and allow the ice cream to freeze for 6 hours.
- Allow to thaw slightly before dishing up with an ice cream scoop.
Nutrition Information:
Yield:
8Serving Size:
1 servingAmount Per Serving: Calories: 482Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 90mgSodium: 143mgCarbohydrates: 48gFiber: 1gSugar: 43gProtein: 8g
Did you enjoy this dessert? Let me know in the comments! Also check out these other delicious ice cream recipes:
Bailey’s Boozy • Birthday Cake • Blueberry • Butter Pecan • Chocolate • Chocolate Caramel • Chocolate Chip Cherry • Coconut • Honey Lavender • Ice Cream Sandwiches • Mississippi Mud • Peppermint • Raspberry