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No-Churn Peanut Butter Oreo Ice Cream

June 21, 2021
Recipes - Dessert
No-Churn Peanut Butter Oreo Ice Cream that requires no ice cream making machine and is made with just FIVE ingredients and takes less than 10 minutes to whip together, before letting the freezer do the rest! An absolute family staple all summer long!

No-Churn Peanut Butter Oreo Ice Cream

Peanut butter and Oreos are a classic combination, so I made them into ice cream! This insanely delicious No-Churn Peanut Butter Oreo Ice Cream combines heavy whipping cream, sweetened condensed milk, peanut butter, and Oreo cookie bits and creates a soft, sweet, and scoop-able treat in a matter of minutes. Homemade no-churn ice cream will be your new favorite summer treat!

No-Churn Peanut Butter Oreo Ice Cream

Ice Cream Week 2021 continues with this amazing No-Churn Peanut Butter Oreo Ice Cream! If you grew up in the 90s, you may have seen the 1999 classic, The Parent Trap. The main characters Hallie and Annie introduce us to the wonderful world of dipping your Oreo cookies into a tub of peanut butter for a rainy-day snack.

I don’t know about you, but this was a revelation to me back then! Oreos and peanut butter are so amazingly delicious together, hence where the idea for this ice cream came from. This recipe will bring you back to your favorite childhood treats!

No-Churn Peanut Butter Oreo Ice Cream

Not only are the flavor combinations delicious, but this ice cream is no-churn ice cream, meaning you don’t have to use any special equipment to make it! All it takes is a little preparation and technique before you have a smooth and creamy homemade ice cream. No clunky ice cream machine required!

No-Churn Peanut Butter Oreo Ice Cream

Peanut Butter Oreo Ice Cream Without an Ice Cream Maker

You may have thought that the only way to enjoy homemade ice cream is to purchase an ice cream maker. That is totally false! You can create excellent texture without an ice cream maker if you follow some of my basic principles for no-churn ice cream.

No-Churn Peanut Butter Oreo Ice Cream

Step 1 – Whip Heavy Cream

By whipping heavy cream to stiff peaks and then folding it into the rest of the ingredients, you are incorporating air into the mixture, which is exactly what an ice cream machine does. Skipping this step would result in a solid block of hard, frozen ice cream base.

Step 2 – Use Already-Sweet Sweetened Condensed Milk

My No-Churn Peanut Butter Oreo Ice Cream and other no-churn ice cream recipes on my blog feature sweetened condensed milk. The silky, thick texture works so well in ice cream. It also prevents me from using any added sugar for a not-too-sweet experience. The sugars in the condensed milk suspend within the ice cream as it freezes, and that is what creates a silky, melty texture within the ice cream.

Step 3 – Fold Before Freezing

With ice cream, you have to be gentle when folding the ingredients together. After the cream has been whipped, it can easily deflate with too much agitation. Use a baking spatula to carefully fold the sweetened condensed milk with the whipped cream to keep as much air in the mixture as possible before freezing. This way, you will have the perfect ice cream consistency.

No-Churn Peanut Butter Oreo Ice Cream

Ingredients in No-Churn Peanut Butter Oreo Ice Cream

  • 2 cups organic heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 tsp vanilla extract
  • pinch of finely-ground sea salt
  • 1 package Oreo cookies
  • 1 cup natural peanut butter

No-Churn Peanut Butter Oreo Ice Cream

How to Make No-Churn Peanut Butter Oreo Ice Cream

In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.

Now, fold in the sweetened condensed milk and sea salt into the whipped cream. Next, add in the Oreos along with 3/4 cup of the melted peanut butter and fold until fully incorporated.

No-Churn Peanut Butter Oreo Ice Cream

Immediately pour the mixture into a 9×5 loaf pan (or small metal bowl), swirl the remaining peanut butter atop the mixture and freeze for 6-8 hours.

To serve, remove from the freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl.

Bon Appetit!

No-Churn Peanut Butter Oreo Ice Cream

Other Recipes for Ice Cream Week 2021!

No-Churn Peanut Butter Oreo Ice Cream

No-Churn Peanut Butter Oreo Ice Cream

No-Churn Peanut Butter Oreo Ice Cream

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Prep Time: 5 mins
Freeze Time: 6 hrs
Total Time: 6 hrs 5 mins
Serves: 6 servings

Ingredients

  • 2 cups organic heavy whipping cream
  • 1 (14 oz.) can sweetened condensed milk, low-fat (You can use full-fat also!)
  • 1 tsp vanilla extract
  • pinch of finely-ground sea salt
  • 1 package Oreo cookies (See Notes!)
  • 1 cup natural peanut butter, melted

Instructions

  • In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.
  • Now, fold in the sweetened condensed milk and sea salt into the whipped cream. Next, add in the Oreos along with 3/4 cup of the melted peanut butter sand fold until fully incorporated.
  • Immediately pour mixture into a 9×5 loaf pan (or small metal bowl), swirl the remaining peanut butter atop the mixture and freeze for 6-8 hours. 
  • To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl.
  • Bon Appetit!

Tips & Tricks

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.
STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.

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Shanika

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