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!
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!
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!
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.
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.
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.
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.
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 ¾ cup of the melted peanut butter and fold until fully incorporated.
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.
If you make this No-Churn Peanut Butter Oreo Ice Cream, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
No-Churn Peanut Butter Oreo Ice Cream.
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