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No-Churn Peanut Butter Oreo Ice Cream
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No-Churn Peanut Butter Oreo Ice Cream

Course Dessert
Keyword cookies, creamy, dessert, easy, homemade, ice cream, no-churn, oreo, peanut butter, summer, sweet
Prep Time 5 minutes
Freeze Time: 6 hours
Total Time 6 hours 5 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 2 cups organic heavy whipping cream
  • 1 (14 oz.) can sweetened condensed milk, low-fat (You can use full-fat also!)
  • 1 teaspoon 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 ¾ 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!

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.