This No Churn Oreo Fudge Ice Cream begins with a simple two-ingredient base — add Oreos and hot fudge for an indulgent, machine-free dessert that’s quick and foolproof.
This is the third no-churn ice cream on my blog, alongside Cake Batter and Chocolate Peanut Butter Cup, and it’s my favorite. I may have eaten most of this batch myself — my kids can attest to that!
I can’t resist cookies and cream, and this No Churn Oreo Fudge Ice Cream truly hits the spot. The best part is the large, soft Oreo chunks — homemade ice cream lets you load up on mix-ins without the stingy portions you sometimes find in store-bought tubs.
If you love Oreos (and really, who doesn’t?), this recipe is a must-try. The hot fudge remains slightly soft after freezing, giving every scoop a smooth, chocolatey ribbon. Enjoy!
No Churn Oreo Fudge Ice Cream
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Ingredients
- 2 cups (473 ml) heavy cream
- 14 oz (396 g) can sweetened condensed milk, (I used fat free)
- 14 Oreos, crushed or cut into chunks
- ½ cup (156 g) Smucker’s Hot Fudge, warmed for 30 to 45 seconds; allow to cool slightly
Instructions
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In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3½ minutes.
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Fold the sweetened condensed milk into the whipped cream until fully combined.
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Gently fold in most of the Oreo pieces, reserving a few to scatter on top for presentation.
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Using a 2-quart container, layer the ice cream mixture and hot fudge: pour one-third of the mixture, drizzle with hot fudge; add another third, drizzle again; finish with the remaining mixture and more fudge. Swirl lightly with a knife and top with remaining Oreos.
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Freeze for at least 6 hours, or overnight, until firm. Store covered in the freezer.
Notes
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