This No Churn Peanut Butter Oreo Ice Cream is SO easy to make! You only need five simple ingredients and about 10 minutes of prep time. The result is a rich, creamy, and decadent peanut butter ice cream swirled with chunks of Oreo cookies. Once it’s mixed, all you have to do is wait for it to freeze. It’s a no-bake dessert you can easily customize to your tastes!
Why This Lazy Ice Cream is My New Favorite
So… this ice cream just sort of happened one day.
I peered into the fridge, scoping out the items that needed to be used ASAP, and I stumbled upon a half liter of heavy cream that was about to expire.
Now, let me tell you, I can be a little lazy. Life is crazy, 2 year olds are crazy, work is crazy, and so… cheater ice cream. (Into cheating? Check out this No Churn Cherry Cheesecake Ice Cream and Coconut Cream Pie Ice Cream as well!)
This no churn peanut butter Oreo ice cream recipe is truly for the laziest of lazy people. Yeah, that’s right. I’m not ashamed. Neither should you be!
You can absolutely open your cupboards and throw in whatever random half-eaten packages of things you have, but I would highly, highly recommend the chocolate-Oreo-peanut butter combo. It’s a decadent mix of rich, creamy peanut butter, deep chocolatey goodness, and the crunchy, iconic taste of Oreos. A match made in heaven!
Ingredients for No Churn Peanut Butter Oreo Ice Cream
- Heavy whipping cream: At least 35% milk fat is what you’re looking for.
- Condensed milk: Use sweetened condensed milk!
- Peanut butter: Go for smooth if you want it creamy, or crunchy for a little extra texture.
- Cocoa powder: Use unsweetened cocoa powder, because the condensed milk can make the ice cream pretty sweet.
- Oreo cookies: I stick with the classic, but feel free to get wild with different flavors!
Not Feeling So Lazy?
I had thought about using this No Churn Cookies ‘n’ Cream Ice Cream as my base again, since it is SUCH an awesome recipe. But I was lazy. And I thought you might be lazy, too.
If you are not as lazy, and you’re opposed to the whole sweetened condensed milk thing, I recommend going back to that Cookies ‘n’ Cream recipe and using that base. It is so creamy and delicious and relatively easy.
Tips for the Perfect No Churn Peanut Butter Oreo Ice Cream
- For an extra flavour kick, I sometimes reserve about a quarter cup of the crushed cookies and sprinkle them over the top before I pop it in the freezer. It adds a nice crunchy topping!
- I like to chill my mixing bowl and beaters in the freezer for about 15-20 minutes before I start. This helps the cream whip up faster and get extra fluffy.
- If you have any parchment paper, it’s a good idea to line your loaf pan with it, leaving a little overhang on the sides. It makes lifting the frozen ice cream out for scooping so much easier later on.
No Churn Peanut Butter Oreo Ice Cream FAQs
Absolutely! While I love Oreos in this, any kind of chocolate sandwich cookie will work. Even something like Nutter Butters or chocolate chip cookies could be a delicious twist if you want to experiment.
You can certainly whip the cream by hand with a whisk, but get ready for a serious arm workout! It will take quite a bit longer to achieve the light, fluffy peaks you’re looking for. Personally, I find it too difficult and not worth the effort, so I always recommend an electric mixer to make the process quicker and easier.
If you store it in a well-sealed, freezer-safe container, it should stay delicious for up to two weeks. After that, it’s still safe to eat, but you might notice some ice crystals forming, which can change the texture a bit.
Is this your first time making no-churn ice cream? I’d love to hear what you think of the process. Let me know in the comments below!
No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO
written by Ashley Fehr
Ingredients
- 2 cups heavy whipping cream, 35%
- 1 14oz can sweetened condensed milk
- ½ cup smooth or crunchy peanut butter
- ⅓ cup unsweetened cocoa powder
- 1 ½ cups Oreo cookies, chopped
Instructions
- In a large bowl, combine cream and sweetened condensed milk. With an electric mixer, beat on high until light and fluffy and slightly thickened (about 5 minutes — see consistency in video).
- Add peanut butter and cocoa powder and beat until soft peaks form (see video for consistency). Stir in cookies.
- Pour into a 1½-2 quart glass loaf pan or freezer container and freeze until solid, at least 6 hours (NOTE: your ice cream won't have the soft consistency that the ice cream in the photos does — it will freeze hard. If you want it a softer consistency like shown here, leave at room temperature for 20 minutes before serving).
Video
Notes
- I like to chill my mixing bowl and beaters in the freezer for about 15-20 minutes before I start. This helps the cream whip up faster and get extra fluffy.
- If you have any parchment paper, it’s a good idea to line your loaf pan with it, leaving a little overhang on the sides. It makes lifting the frozen ice cream out for scooping so much easier later on.
- For an extra flavour kick, I sometimes reserve about a quarter cup of the crushed cookies and sprinkle them over the top before I pop it in the freezer. It adds a nice crunchy topping!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Rhonda says
I like the peanut butter recipe. But you said to you use the other Oreo recipe if you’re not lazy, lol. My question is if I use the Oreo recipe what do I add in just the peanut butter? I would prefer not to use the condensed milk so that’s why I’m asking
Ashley Fehr says
You can easily add peanut butter to the other recipe 🙂
Jessica @ A Kitchen Addiction says
I’m all for easy recipes! This ice cream needs to happen this weekend!
Sarah @Whole and Heavenly Oven says
I am ALL for shortcut 5-ingredient ice cream! Especially if a ice cream looks as good as this. Seriously DYING over all that peanut butter oreo goodness, Ashley! I’ll take a triple scoop of this!
Ashley Fehr says
It’s one of my favorite combos so far!
Gayle @ Pumpkin 'N Spice says
I love recipes that just seem to happen! No churn ice cream is my favorite, and I love anything with Oreos. What a fun flavor, Ashley! My husband would adore this too since he’s ALL about ice cream!
Ashley Fehr says
I just can’t get enough ice cream this summer — it’s bad! Lol