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This no churn chocolate Oreo ice cream is creamy, rich and full of Oreo flavor! If you’re an Oreo fan, than this chocolate no churn Oreo ice cream is for you!
It is gray and dreary here, but it is still ALMOST summer so I’m coming at you with a new ice cream recipe!! Ice cream is good year round though, especially around these parts. We LOVE our ice cream, especially the no churn version!
I felt it was a bit sad that I’m such an Oreo lover and yet I don’t have an Oreo ice cream on the blog yet; however, I DO have a mint Oreo mousse (you NEED to check that out).
Anyway, you’ll love this ice cream. Not only is it Oreo, but its rich and chocolatey and super decadent. It’s full of cocoa flavor and I’ve even swirled in a chocolate ganache to make things extra special. Swoon!
What is no-churn ice cream?
If you’ve frequented this blog for one of my other no-churn recipes, you can just skip past this part. Otherwise, read on! No-churn ice cream is basically combining whipped cream with sweetened, condensed milk and then freezing it for 5-6 hours. The combination of the two ingredients results in the creamiest, easiest ice cream you’ll ever make.
The fun part of no-churn is all of the exciting flavors you can make from it! The possibilities are seriously endless.
How do you make no-churn chocolate Oreo ice cream?
This ice cream is made only slightly different than my usual no-churn ice creams. You’ll need the following:
- whipping cream
- condensed milk
- Oreo cookies
- cocoa powder
- chocolate chips
As you can see, its all delicious components.
Start the recipe by first making a chocolate ganache. Warm 1/4 cup of the whipped cream (pre-whipped) until just before boiling. You can use a small saucepan or the microwave to do this. Pour the warm cream over a small bowl of the chocolate chips, and allow it to sit for a minute before stirring to make it smooth. Set aside.
Next to incorporate the cocoa flawlessly into the ice cream, you will want to whisk the cocoa into the condensed milk, until completely combined and smooth.
Next, pulverize 10 cookies (yes, I said pulverize), into crumbs then chop 10 more cookies into larger pieces. You can use a rolling pin to crush the cookies finely, or a food processor.
Whip the cream until stiff peaks form, then fold in the crushed cookies, cookie chunks, and chocolate condensed milk.
Begin by adding a layer of the ice cream mixture into a freezer-safe container. I always love using loaf pans! The parchment is not necessary but helps with clean-up.
Add a layer of ice cream, followed by a few swirls of the chocolate ganache, then repeat. Top the ice cream with extra crushed cookies and the remainder of the ganache. Swirl it around to make it look pretty and then pop it in the freezer.
How long do you freeze this chocolate Oreo ice cream for?
The ice cream will need to be in the freezer for 5-6 hours before it’s firm enough to scoop into dishes or a cone. What do you like? Cone or bowl? I am more of an ice cream in a bowl kind of girl, but the kids go crazy for cones!
Anyway, this ice cream will also keep in the freezer for up to 2 months, as long as you keep it covered. The texture may change slightly and it will get super hard, but its definitely still edible and definitely still delicious!
Summer is coming and you need to get your no-churn ice cream game on!
Some of my other favorite no-churn recipes on the blog:
I’ve even got a round-up of 25 exciting no-churn flavors!
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No Churn Chocolate Oreo Ice Cream
- Total Time: 20 minutes
- Yield: 1 pint 1x
Description
This no churn chocolate Oreo ice cream is creamy, rich and full of Oreo flavor! If you’re an Oreo fan, than this chocolate no churn Oreo ice cream is for you!
Ingredients
- 2 1/4 cups whipping cream, divided
- 1/2 cup semi-sweet chocolate chips
- 1 can (300mL) sweetened condensed milk
- 1/2 cup cocoa powder
- 22 Oreo cookies, divided
Instructions
- Make the chocolate ganache. In a small saucepan on the stove, or in the microwave, warm 1/4 cup of the cream until hot, but not boiling. Place the chocolate chips in a small bowl, then pour the hot cream over top of the chocolate. Allow it to sit for 1 full minute before stirring the mixture until smooth and creamy. Set aside.
- Pour the can of condensed milk into a large mixing bowl, then use a small whisk to combine the cocoa powder with the condensed milk, whisking until fully incorporated and smooth. Set aside.
- Crush the cookies. Using a food processor, crush 10 of the cookies into fairly fine crumbs. You can also place the cookies in a resealable bag and crush them using a rolling pin. Chop the other 10 cookies into larger pieces. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the remaining whipped cream on high until stiff peaks begin to form, about 3 minutes. Pour the chocolate condensed milk mixture into the whipped cream, along with the crushed AND chopped cookies. Use a spatula to combine everything, folding it all together until incorporated.
- Layer the ice cream into a freezer-safe container or loaf pan, alternating the layers with spoonfuls of the chocolate ganache, giving the ganache a bit of a swirl with a knife. Top off the ice cream with the 2 remaining Oreo cookies, either chopping them up or leaving them whole. Place the mixture in the freezer for 5-6 hours, before scooping and serving.
Leftover ice cream can be stored in the freezer for up to 2 months, covered.
- Prep Time: 15 minutes
- Category: ice cream
- Method: no churn
- Cuisine: american
Yum, Oreo’s are my favorite. I love that this doesn’t require any special equipment and it only takes 5 ingredients!
I love Oreo too, so good in desserts! Thanks Heidi!!
Yay to the season of homemade ice cream (Which I haven’t started yet!) I don’t eat oreos on their own, but they’re great as a part of recipes including ice cream. This one looks irresistible delicious and rich. But wait for this (take a seat for any case!) – have you tried dulce de leche oreo ice cream? I’ve tried few times – it’s sensational! Promise me you’ll make it this season!
I remember you telling me that you like your Oreos in your dessert! I bet you’d like this one it’s very rich. I DEFINITELY promise I will make a dulce de leche Oreo ice cream. Have you posted this yet!?
I completely agree that ice cream season is all year long! I’m not a huge chocolate ice cream fan myself, but I know my family will devour this in a day or two! And I’m swooning over that ganache ribbon as well.
I’m definitely usually a vanilla girl too, Tasia! But every now and then I love a rich chocolate ice cream. Thank you!!
You know, Oreos are always good, always a favorite, and really, just about the only pre-packaged cookie I absolutely cannot resist! Love them! And this ice cream is just a way to extend a good oreo! I’ve got to make this! Thanks for the recipe, Katherine!
I love them too Laura and YES they’re really the only pre-packaged cookie I can’t resist either! You’d love this ice cream Laura!!
Oh hello!!! This Oreo ice cream look so good!! And no-churn ice cream is the only way to go! 🙂
I love no-churn ice cream too Michelle!! So much fun creating new recipes! Thanks!!
This is one ice cream I would devour! Can’t beat chocolate and Oreos! YUM!!
Thanks Kim!! It’s such an irresistible combination!!
My favorite flavor, so yummy! I am going to be making this all summer long.
Hooray! You will love it!
I had a lot of whipping cream left from another recipe, so I decided to make this ice cream. Oh my goodness! I’ve never made no-churn ice cream before (I usually just make banana nice creams), and it turned out amazing. So rich, decadent, creamy, and a little fudgy. I’ll definitely be making it again!
Ooh yay! I’m so glad you tried it and loved it Leanne, I hope you will make more no-churn ice creams now that you’ve given it a try!! Thank you!!