No Churn Dark Chocolate Oreo Ice Cream

My no-churn dark chocolate Oreo ice cream has a rich, creamy texture and an irresistible combination of dark chocolate and crunchy Oreo cookies. Best of all, you don’t need an ice cream maker to make it!

This Strawberry Cheesecake No-Churn ice cream and my Chocolate Chip Mint Ice Cream are other summertime reader favorite recipes you’ll have to try.

The foundation of this recipe and most no-churn ice cream recipes is sweetened condensed milk and heavy cream. You’ll start by whipping the heavy cream until stiff peaks form, then folding it into the sweetened condensed milk mixture. Then, simply fold in the Oreos and swirl in the chocolate ganache.

Whether you’re hosting a summer gathering or simply indulging in a sweet treat at home, this no-churn ice cream is sure to impress!

What is no-churn ice cream?

No-churn ice cream is an easy way to make homemade ice cream without an ice cream maker. Typically, it includes sweetened condensed milk, heavy cream, flavorings, and mix-ins—in this case, Oreos and chocolate ganache! I like how the no-churn process makes it more accessible for home cooks to make ice cream without specialized equipment. It’s a simple method that creates delicious ice cream!

Why this recipe works

• First off – no ice cream maker is required!
• No egg recipe.
• Just 7 ingredients!
• It has a smooth, creamy texture.
• The preparation time is minimal!

Ingredients

(For the full recipe, scroll down to the recipe card below)

• Sweetened condensed milk: adds a smooth, dense texture. It eliminates the need for additional sugar and helps prevent ice crystals from forming.
• Heavy cream: It’s important that the heavy cream is cold, and be sure to choose a high-fat content, about 36-40% milk fat. You’ll use some heavy cream for the ganache, too.
• Dutch-processed cocoa: I chose this cocoa because I found it provides a more intense chocolate flavor in the ice cream.
• Oreos: They make gluten-free Oreos now if you need them.
• High-quality chocolate: always use nice dark chocolate for the ganache; cheap chocolate will make the ganache grainy.
• Flavorings: vanilla extract and salt.

Expert Tips

• Cold is key: Start with cold heavy cream. Chill the mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream. This helps achieve maximum volume!
• We want stiff peaks: Whip the cream to stiff peaks, but be careful not to over-whip it, which can lead to a grainy texture. The cream should hold its shape firmly without being dry or clumpy.
• Gently fold: Use a spatula to gently fold the whipped cream into the sweetened condensed milk mixture. Fold just until combined to maintain the airiness and prevent deflation.
• Layering Mix-Ins: Alternatively, layer them as you pour the mixture into the container to ensure even distribution without overmixing.
• Serving: Serve it in bowls or cones. Add a drizzle of chocolate sauce or a sprinkle of extra cookie crumbs for a finishing touch. Or pair it with a warm brownie or a slice of chocolate cake!

Storage

• Proper Container: Use a shallow, wide container for faster and more even freezing. I usually use a 9×5 inch metal loaf pan.
• No-churn ice cream will last in the freezer for up to 1 month for maximum flavor and quality.
• Slightly Thaw Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping. This softens it slightly and makes it easier to serve.

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Emile Henry Modern Classic Loaf Pan

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Dutch Process Cocoa

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