No Churn Chocolate Oreo Ice Cream

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Video Chocolate ice cream with oreos

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:

  • no-churn birthday cake ice cream
  • vegan chocolate no-churn ice cream
  • matcha no-churn ice cream

I’ve even got a round-up of 25 exciting no-churn flavors!

Print No Churn Chocolate Oreo Ice CreamNo Churn Chocolate Oreo Ice Cream

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