No-Churn Peanut Butter and Oreo Chocolate Ice Cream
This recipe for no-churn peanut butter and Oreo chocolate ice cream has a special place in my heart and I came up with it in honor of both of my sisters and my mom. All of the women in my family have a giant sweet tooth, and not just any sweet will do. Specifically chocolate, and if we are being even more specific, chocolate and peanut butter. My sister Jamie, when given the chance, will order some form of chocolate, peanut butter, and Oreo combo at just about any ice cream/custard/frozen yogurt shop in the country.
See, we have never understood how some one can “not like” chocolate. I am aware that there are people out there that feel that way, but I cant relate. Not even a little bit. I have some form of chocolate probably 364/365 days a year. This recipe is for the chocolate and peanut butter lovers out there. This no-churn peanut butter and Oreo chocolate ice cream is rich and indulgent, and uses very few ingredients. Its perfect for a hot summer’s day, and other than the time it has to spend in the freezer, can be thrown together in a matter of minutes.
What is no-churn ice cream?
A simple search on Google or Pinterest will lend you TONS of no-churn ice cream recipes. No-churn ice cream has grown in popularity, and for good reason! It takes just a few simple ingredients and doesn’t require an ice cream maker. Simply mix a few ingredients together, chill in the freezer, and you have homemade ice cream. I personally love making homemade ice cream and spent a lot of time last year making different recipes in my traditional ice cream maker.
I have the KitchenAid ice cream maker attachment, and while it does produce good ice cream, it is somewhat time consuming. When making traditional ice cream you often have to make the mixture and then chill it for several hours before you can add it to your ice cream maker. Then once it has churned in the ice cream maker it has to chill for several more hours before it is ready to eat. With this no-churn peanut butter and Oreo chocolate ice cream recipe there is no chilling before hand and no cooking the mixture on the stove.
Most all no-churn recipes contain very similar ingredients. The most important of those ingredients being heavy whipping cream and sweetened condensed milk. With these ingredients as a base you can get very creative with your flavors and mix-ins. I chose to use both melted chocolate and cocoa powder in this recipe for a really rich chocolate flavor. If you can’t get your hands on bittersweet chocolate, semi-sweet will work. Keep in mind your ice cream will be a little bit sweeter if you use semi-sweet.
How to make no-churn peanut butter and Oreo chocolate ice cream:
The only kitchen gadget you will need for this recipe is a mixer. A hand mixer or a stand mixer will both work. I found the best results when using the whisk attachment on my stand mixer.
First things first, melt your bittersweet chocolate. You can do this in the microwave by placing your chopped chocolate in a heat proof bowl and micowarving in 20 second increments. Stir between each 20 seconds to ensure your chocolate doesn’t burn. Set your chocolate aside, or even in the fridge for a few minutes until it is no longer hot to the touch but is still completley melted. At this time you can also melt your creamy peanut butter and set aside as well. This only takes about 20-30 seconds. When peanut butter is melted it will have a thinner, pourable consistencey.
Next, add your cold heavy whipping cream to a separate bowl and using your mixer get to whipping! We are going for medium peaks here. When you pull the whisk up it should stay on the whisk and hold its shape fairly well. Set aside. To a separate bowl add your sweetened condensed milk and cocoa powder, and melted chocolate. Mix until combined with a spoon or rubber spatula. Once thoroughly combined, fold in the heavy whipping cream with a rubber spatula. Be careful not to over mix and deflate your whipped cream.
Because I wanted both big chunks and crumbs of Oreos, I placed all of my cookies in a gallon size plastic bag and crushed them up with my hands several times. Add those in to the bowl, setting aside about a 1/4 cup, and gently fold until evenly distributed. Next, you’ll add your ice cream mixture to whatever container it is you plan on storing it in in the freezer. I used a 9X5 loaf pan, but you can use just about anything. They even make double-wall insulated containers I have found on Amazon for this exact purpose.
Once you have poured in your ice cream mixture, drop small spoonfuls of melted peanut butter over the top. Using a butter knife swirl the peanut butter through out the ice cream mixture. You want to still see ripples of peanut butter, so don’t swirl so much that it totally mixes in with the ice cream. Sprinkle the remaining Oreo crumbs you set aside on top and press down with your fingers. Tightly wrap with plastic wrap (2 layers is best), and then wrap the top of that with aluminum foil if you have it. We want a tight seal as to keep out any ice crystals or freezer burn. Stick way back into the back of your freezer and chill for at least 4 hours, or overnight.
For more recipes using Oreos check out my funfetti golden Oreo blondies here.
No-churn Peanut Butter and Oreo Chocolate Ice Cream
Ingredients
- 2 cups heavy whipping cream, cold
- 4 oz bittersweet chocolate, melted and cooled
- 3 tbsp cocoa powder
- 1 can sweetened condensed milk
- 16 oreos
- 2/3 cup creamy peanut butter
Instructions
- Melt chocolate in a heat proof bowl in the microwave in 20 second increments, stirring between each to prevent burning. Once completely melted, set aside to cool. Do the same with peanut butter in a separate bowl. The peanut butter will only take about 20-30 seconds and should be a thin, pourable consistency when heated. Set aside.
- In the bowl of a stand mixer with a whisk attachment (or using a hand mixer) whip heavy whipping cream until medium peaks form.
- In a separate bowl combine sweetened condensed milk, melted chocolate and cocoa powder. Gently fold in heavy whipping cream.
- In a food processor or gallon size plastic bag crush Oreos into both larger chunks and crumbs. Set aside 1/4 cup. Add remaining to ice cream mixture and gently fold to distribute.
- Pour ice cream into container you plan to store it in in the freezer. Anything from a loaf pan to a pie dish or plastic food storage container will work.
- Drop spoonfuls of melted peanut butter on top of ice cream mixture. Using a butter knife swirl throughout mixture to create a marbled look. Add remaining Oreo crumbs and pieces to top of ice cream mixture and press down gently with your hands.
- Double wrap in plastic wrap and then in aluminum foil, or use airtight sealable container. Stick in back of freezer and chill for at least 4 hours before serving.