Description
A simple recipe for creamy ice cream made without an ice cream maker, featuring peanut butter and Oreo cookies.
Ingredients
Scale
- 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