No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO
Servings: 8 servings
Calories: 449cal
This No Churn Peanut Butter Oreo Ice Cream is SO easy -- just FIVE ingredients and a few minutes prep. It's a no bake dessert you can easily customize to your tastes!
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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
Calories: 449cal | Carbohydrates: 28g | Protein: 7g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 235mg | Potassium: 268mg | Fiber: 2g | Sugar: 13g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 3.4mg