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No-Churn Peanut Butter Oreo Ice Cream in a cone in glass.
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5 from 4 votes

No-Churn Peanut Butter Oreo Ice Cream

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!
Prep Time5 minutes
Freeze Time:6 hours
Total Time6 hours 5 minutes
Course: Dessert
Keyword: cookies, creamy, dessert, easy, homemade, ice cream, no-churn, oreo, peanut butter, summer, sweet
Servings: 6 servings
Calories: 1091kcal
Author: Shanika

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!

Notes

  • 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

Calories: 1091kcal | Carbohydrates: 101g | Protein: 21g | Fat: 71g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 112mg | Sodium: 406mg | Potassium: 738mg | Fiber: 4g | Sugar: 74g | Vitamin A: 1344IU | Vitamin C: 2mg | Calcium: 277mg | Iron: 10mg