My boyfriend and I were on a walk when I decided to create a no-churn ice cream recipe. We don’t have an ice cream maker, and no-churn ice cream feels like a great alternative.
We came up with two possible ways to make it.
Mine uses a stand-mixer, a loaf pan and minimal physical effort. Vic’s approach involves a 5-gallon bucket, lots of ice, ice melt and me rolling the bucket around the backyard. I won.
Here is what you need to know about this no-churn chocolate and Oreo ice cream:
1. You only need five ingredients – heavy cream, sweetened condensed milk, cocoa powder, vanilla and Oreos. I know it sounds too good to be true, but believe me when I say that this no-churn ice cream tastes every bit as delicious as a store-bought pint or scoop from an ice cream shop. To take it to the next level, I like adding salt and espresso powder.
2. It only takes 10 minutes to make. Pop it in the freezer overnight – no churning necessary. It’s stupid easy.
Just don’t overbeat the cream or over mix when adding in the filling. The secret to creamy ice cream without an ice cream machine is beating the cream just until medium-stiff peaks form. Overbeating the cream lets too much air in. As it freezes, those air bubbles cause the ice cream to break apart, so it won’t be smooth.
3. The recipe is extremely versatile (why stop at one flavour?). For example, if you want peanut butter and pretzel ice cream, substitute the cocoa powder with half a cup of melted peanut butter and the Oreos with pretzels.
I plan to keep testing different combos, so stay tuned for more no-churn ice cream creations. If you have any suggestions, let me know in the comments below!
No-Churn Chocolate & Oreo Ice Cream Recipe
2 cups heavy whipping cream
1 can sweetened condensed milk
2/3 cup cocoa powder
1 tsp vanilla
1 tsp espresso powder (optional)
¼ tsp sea salt (optional, but highly recommended)
15-20 Oreos, crumbled (about 2 cups), divided
1. Line a loaf pan with parchment paper and set it aside. Make sure there is room in your freezer for the pan to sit.
2. Whip the heavy cream until medium-stiff peaks form, in a stand mixer with the whisk attachment or a hand mixer. Do not over whip the cream!
3. Combine the condensed milk, cocoa powder, vanilla, espresso powder, and salt in a separate bowl. Mix until well combined, and no clumps of cocoa powder remain.
4. Pour the condensed milk mixture into the whipped cream. Using a rubber spatula, gently fold everything together. Do not over mix, or the whipped cream will deflate (think how sad deflated whipped cream would be).
5. Fold in ¾ (about 1.5 cups) of the crumbed Oreos into the ice cream mixture and pour everything into the prepared loaf pan. Top with remaining Oreo crumbles.
6. Freeze for at least 12 hours before serving. Enjoy!
Looking for more sweet treats? Try my Caramel Stuffed Chocolate Chip Cookie recipe.