No-Churn Chocolate Oreo Ice Cream

Ingredients

• 2 cup heavy whipping cream (Cold)
• 1 can sweetened condensed milk
• 0.667 cup unsweetened cocoa powder (Approximately 2/3 cup)
• 1 tsp vanilla extract
• 0.125 tsp espresso powder (1/8 teaspoon)
• 0.25 tsp salt (1/4 teaspoon)
• 14 Oreo cookies (Use 13–15 cookies, roughly chopped; reserve a few extra pieces for garnish if desired)

Steps

1. 1

   Chill the heavy whipping cream thoroughly before beginning. Prepare a loaf pan and have plastic wrap ready for covering.

2. 2

   Place the cold heavy whipping cream in a large mixing bowl. Using a hand mixer or stand mixer, whip it until stiff peaks form. The cream should hold its shape when the beaters are lifted; avoid continuing to mix once stiff peaks are reached.

3. 3

   In a separate bowl, add the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, espresso powder, and salt. Whisk until the mixture is smooth and no cocoa lumps remain.

4. 4

   Add the smooth chocolate mixture to the whipped cream. Gently fold with a spatula until fully combined, using broad strokes from the bottom of the bowl upward so the whipped cream remains light and airy. Do not overmix.

5. 5

   Add the roughly chopped Oreo cookies and gently fold them into the chocolate ice cream base until they are evenly distributed.

6. 6

   Pour the ice cream mixture into a loaf pan and smooth the surface. Press a few additional Oreo pieces into the top for garnish, if desired.

7. 7

   Cover the loaf pan tightly with plastic wrap. Freeze for at least 6–8 hours, or overnight, until firm and scoopable.

8. 8

   Let the ice cream stand at room temperature briefly if needed to soften slightly before scooping and serving.

Notes

The recipe is designed to be made without churning or an ice cream machine. Freeze overnight for the firmest texture. Keep tightly covered in the freezer.

Nutrition per serving

• dessert
• ice cream
• no-churn
• frozen dessert
• chocolate
• cookies and cream
• American
• vegetarian