No-Churn Peanut Butter Oreo Ice Cream
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!
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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. And if you're not into peanut butter, I highly recommend trying this No-Churn Chocolate Oreo Ice Cream and No-Churn Blueberry Protein Ice Cream [with Gingersnap] for the win!
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! If you're a lover of Oreos, then you got to try this No-Churn Cookies + Cream Ice Cream, Oreo Milkshake, Vegan Vanilla Oreo Cake, The Best Oreo Cheesecake Bites, and these One-Bowl Fluffy Vegan Oreo Pancakes. But, this Chocolate Oreo Skillet Brownie is truly one of a kind and SO easy to whip together!
Jump to:
- Ice Cream Without an Ice Cream Maker
- Ingredients for Peanut Butter Oreo Ice Cream
- Why Sweetened Condensed Milk is so important!
- Are Oreos Vegan?
- How To Make Peanut Butter Oreo Ice Cream
- Serving Suggestions for this No-Churn Ice cream
- Common Q + A's for this Peanut Butter Oreo Ice Cream
- More Delicious Peanut Butter Recipes to Try!
- MADE OUR RECIPE(S)?
- No-Churn Peanut Butter Oreo Ice Cream
But today, we are here for this flavorful Ice Cream, the type that requires minimal effort + simple ingredients & no fancy ice cream maker (just a good blender). This a huge hit with the family (VERY kid-friendly and adult-friendly) and is perfect for a sweet cool-down treat over summer or ideal for a cozy winter movie night. Plus, this easy peanut + Oreos ice cream recipe is perfect ALL YEAR round and can be adapted to be Gluten-free & Vegan option!
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---especially this peanut butter Oreo version. 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 scoop-able ice cream once it has hardened in the freezer.
Ingredients for Peanut Butter Oreo Ice Cream
Here is a simple list of ingredients to make peanut butter 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)
- Vanilla. Choose pure vanilla extract to highlight this classic ice cream flavor.
- Maple syrup. Add a touch of maple flavor to compliment the peanut butter flavors in the ice cream. You can also substitute with honey or agave if you prefer.
- Peanut butter. Use organic, smooth peanut butter for this ice cream. This also works as a vegan option.
- Oreos. The sweet, crunchy, crumbly star of the show. (Use Gluten-free Oreos for the GF option)
Why Sweetened Condensed Milk is so important!
First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it's water content removed, making it thicker in consistency.
Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it's sweetness, which give the dishes that require it, a beautiful kick of flavor.
That being said---I generally love using the original Sweetened Condensed Milk like the Eagle Brand's version, however, in this recipe, I love using Edward's & Son's Let's Do Organic's dairy-free coconut version for vegan-friendly options.
Are Oreos Vegan?
Yup! According to a bit research and the Oreo official website, they've been a dairy-free and vegan treat since they launched. Who knew---right? Despite the filling, most Oreos actually contain no form of milk or animal product, depending on the flavor which some might contain honey, etc.
As for which flavors are actually vegan, here's a list of them to keep things safe when picking:
- The original Oreo cookie
- The Double Stuffed Oreo
- The Most Stuffed Oreo
- Oreo Gluten-Free
- Oreo Double Stuffed Gluten-Free
- Chocolate Creme Oreo
- Dark Chocolate Oreo
- Jave Chip Oreo
- Carrot Cake Oreo
- Lemon Oreos
- Golden + Golden Doubled Stuffed Oreos
- And a few others.
How To Make Peanut Butter Oreo Ice Cream
TO MAKE THE ICE CREAM:
- OPTION 1: In the bowl of an electric mixer (attached with whisk), whip together the whipped cream. Then fold in sweetened condensed milk and other ingredients until smooth and velvety.
- OPTION 2: In a high-powered blender, add the heavy cream, sweetened condensed milk, vanilla, peanut butter, maple syrup, salt, 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!
Serving Suggestions for this No-Churn Ice cream
Although homemade Peanut Butter 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 peanut butter Oreo ice cream in bowls or cones for pure ice cream joy.
Make ice cream sandwiches: Get playful by sandwiching peanut butter Oreo ice cream between Oreo cookies for double to Oreo goodness!
Build epic sundaes: Create towering sundaes with multiple scoops of this 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 or Almond Milk, then top with whipped cream and cookie crumbs.
Ice Cream Pie: Press a cookie crust into a pie dish, fill it with peanut butter Oreo ice cream mix, and freeze until firm. YUM
Pair with a warm brownie: Serve this ice cream with warm brownies like this Chocolate Oreo Skillet Brownie or Best Fudgy Vegan Brownies for a heavenly combination!
Common Q + A's for this Peanut Butter Oreo Ice Cream
When kept in an air-tight container or freezer container, ice cream lasts for about 2 weeks.
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.
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 almond milk instead of heavy cream. Also, use an extra 2 cups of Almond milk. And instead of the maple syrup, use cane sugar. NOTE: It's best to use a blender when making this for greater ease.
Absolutely! You can also make this ice cream recipe by adding everything (excluding the cookies) to a high-powered blender and blending until smooth. Just continue with steps on assembling the cookies, etc. and then freezing.
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.
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 or chopped chocolate, 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.
According to the official Oreo website, Oreos are made of the following ingredients: INGREDIENTS: SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), PALM AND/OR CANOLA OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, CHOCOLATE, ARTIFICIAL FLAVOR.
Ultimately, Oreos can last up to 6 months, but they will eventually lose their crispness and sweetness as time goes by.
More Delicious Peanut Butter Recipes to Try!
- Jamaican Vegan Peanut Punch
- Protein Peanut Butter Banana Chia Oatmeal
- Peanut Butter Caramel Iced Latte
- Easy Peanut Butter Chunky Monkey Milkshake
- Easy Healthy Peanut Butter No-Bake Energy Bites
MADE OUR RECIPE(S)?
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No-Churn Peanut Butter Oreo Ice Cream
Ingredients
ICE CREAM:
- 2 cups organic heavy whipping cream
- 1 (14 oz.) can sweetened condensed milk, low-fat (You can use full-fat also!)
- 2 Tbsps pure maple syrup
- pinch of finely-ground sea salt
- 1 cup natural peanut butter, melted
- 1 teaspoon vanilla extract
- 1 package Oreo cookies (See Notes!)
Instructions
TO MAKE THE WHIPPED CREAM:
- In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.
TO MAKE THE ICE CREAM:
- Now, fold in the sweetened condensed milk, maple syrup, and sea salt into the whipped cream. Next, add in the Oreos along with ¾ cup of the melted peanut butter sand fold until fully incorporated.
FREEZE EVERYTHING:
- 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.
- BLENDER: You can also make this ice cream recipe by adding everything (excluding the cookies) to a high-powered blender and blending until smooth. Just continue with steps on assembling the cookies, etc. and then freezing.
Nutrition
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