Chocolate Oreo Ice Cream [No Churn]
Chocolate Oreo Ice Cream [No Churn]
Get ready to indulge in No-Churn Chocolate Oreo Ice Cream. Creamy chocolate goodness + Oreo cookie bits creates a soft, sweet, and scoop-able treat! The best part? It's incredibly simple and easy to make! No fancy ice cream maker is required, just a few ingredients, a blender, and a little bit of time. Kids and adults alike will love this rich + creamy homemade chocolate ice cream recipe! Dairy-free + Gluten-free Option
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If you're an avid Orchids + Sweet Tea follower, y'all know I have a sweet spot for Oreos. Which means I couldn't help but create some delicious Oreo recipes over the years for you. So my fellow Oreo lovers here's some to try next Vegan Vanilla Oreo Cake, Peppermint Oreo Cheesecake, and these oh so fluffy Vegan Chocolate Oreo Cupcakes. And if that isn't enough, wash it down with the creamiest Oreo Milkshake. OK, maybe I'm a little obsessed. Be sure to check out my 10 Delicious No-Churn Ice Cream Flavors Worth Trying for the entire family!
But today, we are here for Chocolate Oreo Ice Cream, the type that requires minimal effort + simple ingredients & no fancy ice cream maker. This a huge hit with the family and is perfect for a sweet cool-down treat over summer or ideal for a cozy winter movie night. What I'm trying to say is this easy chocolate ice cream recipe is perfect ALL YEAR round and can be adapted to be Gluten-free & Vegan!
If you're a lover of this chocolate ice cream recipe, then you're sure to love this No-Churn Butter Pecan Ice Cream, Loaded No-Churn Snickers Ice Cream, No-Churn Blueberry Protein Ice Cream [with Gingersnap], and this gooey, richly flavored No-Churn Caramel Cone Ice Cream
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INGREDIENTS
Here is a simple list of ingredients to make Chocolate Oreo Ice Cream:
- Heavy cream. Choose organic for the best flavor! (See notes for DF option)
- Sweetened condensed milk. I use low-fat, sweetened condensed milk for my homemade ice cream recipe. It really enriches the texture and sweetens things up with just one simple ingredient. (Dairy-free option sub for a DF condensed milk)
- Cocoa Powder. It adds a rich chocolatey flavor.
- Vanilla. Choose pure vanilla extract to highlight this classic ice cream flavor.
- Maple syrup. Add a touch of maple flavor to compliment the buttery flavors of chocolate in the ice cream. You can also substitute with honey or agave if you prefer.
- Cinnamon. Complement the other flavors perfectly!
- Oreos. The sweet, crunchy, crumbly star of the show. (Use Gluten-free Oreos for the GF option)
- Almond Milk. Adds a nutty element.
How To Make Chocolate Oreo Ice Cream
TO MAKE THE ICE CREAM:
- In a high-powered blender, add the heavy cream, sweetened condensed milk, cocoa powder, vanilla, cinnamon, maple syrup, and milk, blending everything together until smooth, about 2-3 minutes.
ASSEMBLE + FREEZE:
- Immediately pour everything into a 9x5 loaf pan (or small metal bowl), crush Oreo cookies and add them into the batter, stirring slightly to incorporate them in the middle. Then top the batter with more crushed Oreos.
- Tightly wrap the top of pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.
- To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping.
- Bon Appetit!
Ice Cream Without a Machine?
Yes, you read that right! This No Churn Chocolate Oreo Ice Cream does not need to be churned or processed in any way for the ice cream to freeze. It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!
If you take sweetened cream, flavor it, and freeze it, you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.
Instead, I use heavy whipping cream and whip it to stiff peaks. Then, I fold it into sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoopable ice cream once it has hardened in the freezer.
Why You Will LOVE This Chocolate Oreo Icecream
- Chocolatey surprises in every bite
- Better than store-bought
- No churn ice cream = SIMPLE & EASY
- Rich in flavor + SO creamy
- Perfectly sweet & scoopable
- Ideal for snacking or for hosting
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS ICE CREAM!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this No-Churn Chocolate Oreo Icecream. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!
Serving Suggestions for Chocolate Oreo Icecream
Although homemade Chocolate Oreo Ice Cream is absolutely amazing on its own, here are some ideas to elevate it to the next level -
Scoop into bowls or cones: Serve the chocolate Oreo ice cream in bowls or cones for pure ice cream joy.
Make ice cream sandwiches: Get playful by sandwiching chocolate Oreo ice cream between Oreo cookies for double to Oreo goodness!
Build epic sundaes: Create towering sundaes with multiple scoops of chocolate Oreo ice cream, toppings, and crushed Oreos.
Blend milkshake magic: Whip up creamy milkshakes by blending the ice cream with your favorite milk like this Homemade Creamy Cashew Milk, then top with whipped cream and cookie crumbs.
Ice Cream Pie: Press a cookie crust into a pie dish, fill it with chocolate Oreo ice cream mix, and freeze until firm. YUM
Pair with a warm brownie: Serve Chocolate Oreo ice cream with warm brownies like this Chocolate Oreo Skillet Brownie for a heavenly combination!
Chocolate Oreo Ice Cream Q + A's
Yes and No! If you want to make this recipe even faster and easier, you can replace the heavy cream with 2 cups of cool whip, however, the texture won't be as solid and "ice cream" like as this one. Cool whip creates a more "gummy" and a less smooth texture. Simply place the cool whip in a stand mixer bowl and fold in the remaining ingredients until uniform. Then place in the loaf pan and freeze as directed.
Store leftover ice cream in an airtight container in the freezer for up to two weeks–if it lasts that long!
Absolutely! Just use Gluten-free Oreos in place of the original variety.
Yes! Oreos are already vegan, and sub the condensed milk with 1 (7oz) can of DF sweetened condensed milk and an extra 2 cups of Almond milk. And instead of the maple syrup, use cane sugar.
I just use classic Oreo cookies, but there are so many types of Oreo flavors now that you can test out!
Absolutely! Feel free to get creative and add additional mix-ins like chocolate chips, nuts, or caramel swirls. Just be sure not to overload the mixture, as it can affect the texture of the ice cream.
The freezing time can vary depending on your freezer temperature and the depth of the ice cream in the container. Generally, it takes around 4-6 hours for the ice cream to become firm. It's best to check its consistency periodically and adjust the freezing time as needed.
MADE OUR RECIPE(S)?
If you tried this Chocolate Oreo Ice Cream [No Churn] recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
More Sweet Chocolate Desserts
- The Best Vegan Chocolate Cake
- Mini Chocolate Brownie Bundt Cakes
- Best Fudgy Vegan Brownies
- Chocolate Sweet Potato Cupcakes
- Confetti Chocolate Chip Cake
Chocolate Oreo Ice Cream [No Churn]
Ingredients
ICE CREAM:
- 2 cups organic heavy cream, VERY COLD
- 1 (14 oz.) can sweetened condensed milk, low-fat (You can also replace this with 1 cup organic cane sugar)
- ½ cup organic cocoa powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 Tbsps pure maple syrup
- ¼ cup Almond milk (You can also sub with whole milk)
- 1 package Oreo cookies (See Notes!)
Instructions
TO MAKE THE ICE CREAM:
- In a high-powered blender, add the heavy cream, sweetened condensed milk, cocoa powder, vanilla, cinnamon, maple syrup, and milk, blending everything together until smooth, about 2-3 minutes.
ASSEMBLE + FREEZE:
- Immediately pour everything into a 9x5 loaf pan (or small metal bowl), crush Oreo cookies and add them into the batter, stirring slightly to incorporate them in the middle. Then top the batter with more crushed Oreos.
- Tightly wrap the top of pan with foil paper or heavy duty plastic wrap and freeze for 6 hours or overnight.
- To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping.
- Bon Appetit!
Tips & Tricks
- STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
- OREO COOKIES: To incorporate cookies, simply crush an entire row and half of Oreos in a medium bowl and fold into ice cream mixture. To top the ice cream mixture after placing in a loaf pan, separate each cookie and scrape off the filling so that only the cookie itself is being used. You’ll need approximately 2 rows of Oreo cookies or so to achieve the entire recipe, about 18-20 cookies.
Nutrition
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LET US KNOW!
This recipe is spot-on and has the right cookie-to-ice-cream ratio. I am amazed at how it turned out without needing to turn the ice cream or using an ice cream maker. The end product reminds me of ice cream from my hometown Seattle at my favorite ice cream parlor called Molly Moon’s. I love hard ice creams and this recipe has the perfect depth of flavor.
Hi Elle! Wow! That truly makes me happy to hear that you enjoyed this ice cream recipe and that it reminded you of a hometown version! It's definitely a fave in my house! Thanks so much for giving it a try! 🙂