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No Churn Peanut Butter Oreo Ice Cream

This no churn peanut butter oreo ice cream is the dessert of the summer! Creamy peanut butter ice cream with crushed oreos. So delicious!

Prep Time
30 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Servings: 1 quart of ice cream
Course: Dessert
Cuisine: American

Ingredients

  • 15 Oreo cookies, plus a few extra for topping
  • 1 ½ cups cold heavy cream
  • ⅔ cup sweetened condensed milk
  • ½ cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions

    Cup of Yum
  1. Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
  2. Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, creamy peanut butter, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the crushed oreo cookies, stirring until combined.
  3. Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top! You can also throw a few dollops of peanut butter on top.
  4. Freeze for at least 6 hours before scooping and serving. After the initial freeze, I suggest letting it sit out for 15 minutes or so before scooping, as it can get a little hard.