No-Churn Dark Chocolate Oreo Ice Cream

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.

Course Dessert

Cuisine American

Prep Time 15

Chill time 6

Total Time 6 15

Servings servings

Calories 480kcal

Author Tawnie Graham of Kroll's Korner

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

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Instructions

Make the ganache: Pour the chocolate chips into a heatproof 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 Start Timer. 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 Start Timer 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 overbeat.
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 9x5 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 Start timer 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