This Slow Churn Oreo Ice Cream is incredibly rich and creamy, packed with Oreos and super easy to make! It’s such a delicious summer treat!
Summer’s here guys, so let’s make us some homemade Slow Churn Oreo Ice Cream shall we??
Who’s made slow churn ice cream? If you’ve yet to give slow churn ice cream a go, today is the day! I absolutely love it and I know you will too!
Truth be told, I think whether it’s slow churn or regular Peanut Butter Cup Oreo Ice Cream, I’m a total fan. Slow churn is just so much easier to make and just as delicious in my opinion.
Why You’ll Love this Recipe
No ice cream machine needed folks. Just a handful of ingredients and in no time you’ll have the creamiest, dreamiest ice cream made right in your own kitchen. Just whip it up in the morning, toss it in the freezer and in just a few hours dessert will be ready.
And have you seen all the Oreo cookie flavor options lately? I chose peanut butter flavor, but you choose your fave. Any flavor works!
Ingredients You’ll Need
- can sweetened condensed milk
- vanilla extract
- salt
- Heavy whipping cream
- Oreo cookies (I used Peanut Butter flavored)
Step-By-Step Instructions
The first step will be to add your sweetened condensed milk to a medium bowl.
You’ll whisk in your vanilla extract and salt until smooth and well combined.
The second step is to add your heavy whipping cream to a chilled bowl. I place the bowl to my stand mixer and the whisk attachment in the freezer for about 20 minutes before I need to use it in this step. You can also use another kind of bowl and a hand mixer if you don’t have a stand mixer.
You’ll whip the heavy cream on low at first and then increase the speed to high and continue whipping until stiff peaks form (pictured below).
The third step will be to pour the condensed milk mixture into the heavy cream and gently fold the mixtures together.
The last step will be to fold in your Oreo cookie pieces until well distributed.
Transfer the ice cream to a 9×5 loaf pan or something similar. Place a piece of plastic wrap over the top of the ice cream and then place in the freezer for at least 5 hours or preferably overnight.
You really won’t believe how easy it is to make no churn ice cream and how delicious it tastes. It’s perfect for the holiday weekend ahead.
An ice cream bar to celebrate the 4th of July would be just fabulous. You could make a few different Oreo cookie versions of this no churn ice cream, grab some cones, sprinkles, hot fudge, caramel sauce and make some of my fresh berry compote perhaps. It would make for a dessert everyone will remember.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Slow Churn Oreo Ice Cream
As I mentioned above, use whatever flavor Oreo is your favorite. They’ve got so many flavors.
If you don’t have a stand mixer, a hand mixer will work just fine.
More Delicious Ice Cream Recipes to Enjoy
Slow Churn Oreo Ice Cream
Print Recipe Pin RecipeIngredients
- 1 14-oz. can sweetened condensed milk
- 2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 cups cold heavy cream
- 24 Peanut Butter Oreo Cookies, slightly crushed
Instructions
- Place your stand mixing bowl and whisk attachment in your freezer for 20 minutes. If you don't have a stand mixer you can use a regular mixing bowl and beaters from a hand mixer.
- Add your sweetened condensed milk to another medium bowl. Whisk in your vanilla extract and salt until smooth and well combined.
- Add your cold heavy cream to your chilled bowl. Whip the heavy cream on low at first and then increase the speed to high and continue whipping until stiff peaks form.
- Pour the condensed milk mixture into the heavy cream and gently fold the mixtures together. Fold in your Oreo cookie pieces until well distributed. Transfer the ice cream to a 9x5 loaf pan or something similar. Place a piece of plastic wrap over the top of the ice cream and then place in the freezer for at least 5 hours or preferably overnight before scooping and enjoying.
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