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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!
5 from 7 votes
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Ingredients

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

Instructions 

  • Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
  • 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.
  • 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.
  • 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.
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