0 from 12 votes
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.
Prep Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8 servings
Calories: 480 kcal
Course:
Dessert
Cuisine:
American
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
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.
- For the ice cream: Whisk together the condensed milk, cocoa, vanilla, and salt in a large bowl.
- 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.
- Gently fold the whipped heavy cream into the condensed milk mixture with a rubber spatula a few times.
- Fold in the crushed Oreo cookies.
- 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!
Cup of Yum
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.
- 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.
- No-churn ice cream will last in the freezer for up to 1 month for maximum flavor and quality.
Nutrition Information
Serving
1serving
Calories
480kcal
(24%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
79mg
(26%)
Sodium
132mg
(6%)
Potassium
346mg
(10%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
1023IU
(20%)
Vitamin C
1mg
(1%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480
% Daily Value*
| Serving | 1serving | |
| Calories | 480kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 132mg | 6% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 1023IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.