Oh my goodness, if you are anything like me, sometimes that giant ice cream maker sitting in the garage just feels like too much hassle, right? Well, forget pulling that bulky machine out! I’m here to share my absolute lifesaver of a dessert: the No Churn Peanut Butter Oreo Ice Cream. Seriously, this stuff is ridiculously creamy, unbelievably easy, and it is absolutely bursting with rich peanut butter and crunchy, chocolatey Oreos in every single bite. I whipped this recipe up last Tuesday when a massive craving hit me hard, and now I’m sharing my perfect formula so you can save the day too!
Why This No Churn Peanut Butter Oreo Ice Cream Works So Well
The biggest hurdle for most people wanting homemade ice cream is that giant churning machine. But trust me, you do not need it for this amazing recipe! The secret weapon here is the dynamic duo of heavy whipping cream and sweetened condensed milk. When you whip that cream up to stiff peaks, you trap all the air you need, and the condensed milk keeps everything smooth and richly sweet, even when frozen solid. That means zero ice crystals and maximum, pure creaminess!
It’s just so much less stressful, too. You get gourmet results without the babysitting required by an ice cream maker. If you’re interested in other fantastic, speedy desserts, you absolutely must check out some of my favorite no-bake Oreo recipes. They hold that same easy magic!
Quick Prep Time for No Churn Peanut Butter Oreo Ice Cream
Honestly, the hands-on time for this No Churn Peanut Butter Oreo Ice Cream is laughably short—we are talking about 15 minutes, tops! That’s faster than driving to the store for a mediocre tub of pre-made ice cream. No cooking means no watching a stove, no tempering eggs, and zero waiting for the machine to finish its cycle. You mix it, you pour it, and you let the freezer do the heavyweight lifting for the next several hours. It’s frozen dessert perfection on a weeknight schedule!
Essential Ingredients for No Churn Peanut Butter Oreo Ice Cream
Getting the right foundation is everything, even when it’s this easy! The list for this No Churn Peanut Butter Oreo Ice Cream is short, which means we need to use the best quality we can find for that ultimate flavor blast. You’ll need two full cups of heavy whipping cream—this is non-negotiable for whipping up that airy base. Then, grab that can of sweetened condensed milk; it provides all the necessary sugar and density for a smooth freeze.
Don’t forget the peanut butter! You’ll need one full cup, and then about a cup and a half of those classic chocolate sandwich cookies, crushed up just right. It’s a beautiful, simple line-up that gets the job done perfectly. If you love peanut butter in general, you might want to check out some ways I use it when I make some lovely peanut butter cookies!
Ingredient Notes and Substitutions for Your No Churn Peanut Butter Oreo Ice Cream
Okay, let’s talk quality control for a second. For the vanilla, please use the real stuff. A good teaspoon of pure vanilla extract makes a huge difference in smoothing out the strong flavors of peanut butter and chocolate. Also, while I personally crave the super smooth texture of creamy peanut butter in the base, don’t hesitate to use crunchy if you absolutely love finding those little peanut bits throughout your ice cream. The only real rule is to make sure your Oreos are well-crushed—you want chunks, not dust, so they stay suspended nicely during the freeze!
Step-by-Step Instructions for Perfect No Churn Peanut Butter Oreo Ice Cream
Alright, these instructions are so straightforward, you’ll wonder why you ever used a machine! We’re basically building this ice cream in layers of texture, and timing is key, so pay attention when we get to the folding part. Once everything is mixed, get it into the freezer fast! You’re looking at at least six hours of solid freezing time before this No Churn Peanut Butter Oreo Ice Cream is ready to scoop. And hey, when it comes out rock hard, remember my little trick: let it sit on the counter for about five to ten minutes before you try to scoop it. It makes all the difference!
We want all the beautiful, no-bake magic from this recipe to shine through, so check out these simple easy no-bake cake recipes if you’re in the mood for more fuss-free desserts!
Whipping the Cream Base for No Churn Peanut Butter Oreo Ice Cream
First things first, grab a big, clean bowl and use your electric mixer to whip up those two cups of heavy whipping cream. I mean whip it, whip it good! You are trying to hit those stiff peaks, where the cream stands up straight on the whisk and doesn’t collapse at all. For the absolute best results, make sure your bowl and even your beaters are chilled first; it gets things going much faster!
Folding in Flavor and Cookies for the No Churn Peanut Butter Oreo Ice Cream
Now, once that cream is perfect fluff, you’re going to gently combine your peanut butter and condensed milk mixture into it. Use a spatula and work slowly! The biggest mistake people make here is stirring too vigorously. We need to fold, lifting the cream from the bottom up, just until everything is barely combined. Overmixing will deflate all that air we just worked so hard to whip in there. Once they are just married, gently fold in those crushed Oreos and pour it into your pan right away!
Tips for Success When Making No Churn Peanut Butter Oreo Ice Cream
Even though this recipe is famously easy, a few little tricks can guarantee you get that gourmet, scoopable texture every single time you whip up a batch of this wonderful No Churn Peanut Butter Oreo Ice Cream. Remember what I said about letting it thaw just a touch? That’s the most important serving tip! Make sure you let the frozen dessert sit on your counter for about five to ten minutes before you try to dig in. It softens perfectly without getting soupy.
When it comes to freezing, choose your container wisely. A shallow container works faster than a deep one, but a standard loaf pan is perfect for speed and coverage. Whatever you use, make sure it has a tight-fitting lid or you cover the surface directly with plastic wrap before sealing it. This keeps freezer air out so those lovely ribbons of peanut butter don’t change texture. If you want more ways to use that peanut butter magic outside of ice cream, check out my favorite peanut butter cookie recipes!
Storage and Reheating Instructions for Your No Churn Peanut Butter Oreo Ice Cream
Storing this gorgeous homemade ice cream correctly is key to stopping those dreaded ice crystals from forming. You want to keep that beautiful creaminess we worked so hard to achieve! Make sure you use a truly freezer-safe dish, and seal it up super tight. I always press a piece of plastic wrap directly onto the surface of the ice cream before snapping the lid on, just to block any stray freezer air from getting in there.
Remember, we need a minimum of about six hours in the deep freeze before you can even dream about scooping. Honestly, overnight is even better! Since this is homemade, it’s best eaten within two to three weeks for the absolute freshest flavor and the softest texture possible.
Serving Suggestions for No Churn Peanut Butter Oreo Ice Cream
When you finally pull that perfect pan of No Churn Peanut Butter Oreo Ice Cream out of the freezer, the fun really starts! You don’t have to just serve it plain, though it is fantastic that way. I love making a little sundae bar right on the counter because everyone can customize their scoop.
A thick drizzle of warm fudge sauce is just heavenly against that cold, creamy base. Don’t stop there, though! A final sprinkle of extra crushed Oreos adds that lovely crunch right before serving. And, if you want to go totally over-the-top—and why wouldn’t you?—a tiny bit of melted peanut butter drizzled over the top really amps up the flavor factor. It’s delicious enough to eat with a spoon straight from the container, but these toppings make it special! If these flavor combos are rocking your world, you have to check out my recipe for chocolate chip cookie dough dip—it’s another level of sweet indulgence!
Frequently Asked Questions About No Churn Peanut Butter Oreo Ice Cream
I know you’re going to love this No Churn Peanut Butter Oreo Ice Cream so much, but questions always pop up when you move away from a traditional recipe! Here are a few things readers often ask me about keeping this dessert perfect in your freezer.
Since this is such a rich dessert, one big question is always about texture. Don’t worry, because we used the condensed milk trick, it stays wonderfully smooth, much better than standard attempts at homemade ice cream! If you’re looking for more easy freezer treats, check out my favorite no-bake Oreo recipes!
Can I use natural peanut butter in this No Churn Peanut Butter Oreo Ice Cream?
You sure can, but you need to be careful! Natural peanut butter tends to separate its oil, which can make the base a little weepier. Make sure you stir the natural peanut butter until it’s super smooth and incorporated before you fold it into the whipped cream mixture. A quick zap in the microwave (just a few seconds!) can help loosen it up first!
How long can I store homemade No Churn Peanut Butter Oreo Ice Cream?
Because this recipe doesn’t have all the stabilizers found in store-bought tubs, it’s best to enjoy it when it’s freshest. I find that if you keep it sealed tight with plastic wrap touching the surface, it tastes absolutely amazing for about two to three weeks. After that, you might start noticing some slight crystallization on the edges, but honestly, it never lasts that long in my house!
Estimated Nutritional Data for No Churn Peanut Butter Oreo Ice Cream
Now, I won’t lie—this amazing No Churn Peanut Butter Oreo Ice Cream is definitely a treat, not an everyday snack! Since we’re mixing heavy cream and condensed milk, it packs a decadent punch. Remember that these numbers are just my best estimate based on the ingredients used, so they might vary slightly depending on the exact brand of Oreos or peanut butter you choose.
Per serving (which is about half a cup, so you might want to take a bigger scoop!), here is what you are looking at:
- Calories: 450
- Total Fat: 28g (Saturated Fat: 17g)
- Total Carbohydrates: 48g (Sugar: 45g)
- Protein: 9g
- Cholesterol: 85mg
It’s rich, it’s fantastic, and it’s totally worth it for a special dessert night!
Share Your No Churn Peanut Butter Oreo Ice Cream Creations
That’s it—you are officially armed with the easiest, creamiest recipe for No Churn Peanut Butter Oreo Ice Cream you’ll ever need! I really hope you try this out the next time a serious craving hits you. Seriously, you are going to be shocked at how simple this comes together.
Once you’ve let it freeze up and you’ve dug into that first perfect scoop, I would absolutely love to hear what you thought! Please leave a star rating right here on the recipe card, and if you tried any fun topping combinations, tell me about them in the comments below. Pictures are always so welcome, too—I love seeing your creations! You can always drop me a line through my contact page if you have specific questions as you go.
Print
No Churn Peanut Butter Oreo Ice Cream
- Total Time: 6 hr 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple recipe for creamy ice cream made without an ice cream maker, featuring peanut butter and Oreo cookies.
Ingredients
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 1/2 cups crushed Oreo cookies
Instructions
- In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk, vanilla extract, and peanut butter until smooth.
- Gently fold the peanut butter mixture into the whipped cream until just combined. Do not overmix.
- Fold in the crushed Oreo cookies.
- Pour the mixture into a freezer-safe container, such as a loaf pan.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
Notes
- For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- You can use crunchy peanut butter if you prefer texture in your ice cream base.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 1
- Protein: 9
- Cholesterol: 85
Keywords: no churn ice cream, peanut butter ice cream, Oreo ice cream, easy dessert, homemade ice cream