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No Churn Dark Chocolate Oreo Ice Cream

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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!

no churn chocolate ice cream in a glass cup.

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!

no churn ice cream with ganache and oreos on top.

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 in glass bowls needed to make no churn chocolate oreo ice cream.

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.
  • Flavoringsvanilla extract and salt.

Step by Step Directions

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

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!
a scoop of chocolate oreo ice cream.

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.

Would you rather choose chocolate or vanilla ice cream?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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No-Churn Dark Chocolate Oreo Ice Cream

Prep: 15 minutes
Chill time: 6 hours
Total: 6 hours 15 minutes
Servings: 8 servings
My Dark Chocolate Oreo Ice Cream is made with a rich and decadent chocolate ganache, Oreo cookies, and requires no fancy equipment like an ice cream machine. It's the perfect warm weather treat with a luscious, smooth texture.

Ingredients

For the ganache

  • 1 cup high quality dark chocolate chips
  • 1/3 cup heavy cream

For the ice cream

  • 1, 14 oz. can sweetened condensed milk
  • 1/2 cup Dutch process cocoa powder
  • 1 Tbsp. vanilla extract
  • pinch kosher salt
  • 2 cups heavy cream, cold
  • 15 Oreo cookies, chopped or crushed (plus a few extra for garnishing the top)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Make the ganache: Pour the chocolate chips in a heat proof bowl. Heat the heavy cream in a small saucepan over medium heat just until it’s warm, do not let it boil. Pour the warmed cream over the chocolate and let it sit for 2-3 minutes. The warm cream will melt the chocolate. Stir or whisk until it is smooth and creamy. Allow the ganache to sit for a few minutes and it will thicken.
    1 cup high quality dark chocolate chips, 1/3 cup heavy cream
  • For the ice cream: Whisk together the condensed milk, cocoa, vanilla, and salt in a large bowl. 
    1, 14 oz. can sweetened condensed milk, 1/2 cup Dutch process cocoa powder, 1 Tbsp. vanilla extract, pinch kosher salt
  • Then, in the bowl of a stand mixer fitted with the whisk attachment or a hand mixer, beat the cold heavy cream for ~2 minutes on medium-high speed until stiff peaks form. (Start on a slow speed, then gradually increase the speed higher to prevent splattering). Be careful not to over beat.
    2 cups heavy cream, cold
  • Gently fold the whipped heavy cream into the condensed milk mixture with a rubber spatula a few times.
  • Fold in the crushed Oreo cookies.
    15 Oreo cookies, chopped or crushed
  • Spread half of the ice cream into a 9×5 freezer safe container, or container of choice. Swirl in some of the chocolate ganache using a butter knife, then top with the remaining ice cream and swirl in more ganache. Sprinkle the top with more crushed Oreos.
  • Cover and freeze for at least 6 hours or overnight. Allow to sit for ~10 minutes before scooping. Enjoy with any leftover strawberry puree! 

Video

Notes

    • Proper Container: Use a shallow, wide container for faster and more even freezing. Or 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.

Nutrition Information

Serving: 1serving, Calories: 480kcal (24%), Carbohydrates: 34g (11%), Protein: 6g (12%), Fat: 37g (57%), Saturated Fat: 24g (150%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 79mg (26%), Sodium: 132mg (6%), Potassium: 346mg (10%), Fiber: 3g (13%), Sugar: 19g (21%), Vitamin A: 1023IU (20%), Vitamin C: 1mg (1%), Calcium: 126mg (13%), Iron: 4mg (22%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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