This no-churn peanut butter Oreo ice cream is the perfect summer dessert: ultra creamy, easy to make, and loaded with crunchy Oreo pieces and ribbons of peanut butter. It’s indulgent, simple, and irresistible.
Today we’re sharing an incredibly delicious no-churn ice cream recipe.
A few weeks ago I promised two new no-churn ice cream flavors; this is the second. After the strawberry Oreo version, this peanut butter Oreo combination might just top them all.
It really is that good.
Introducing peanut butter Oreo ice cream — yes, please.
Last year my no-churn coffee Oreo ice cream was a summer favorite, and I made versions with and without coffee to suit everyone at the table. But today, coffee is not the star — peanut butter is.
Today it’s all about the peanut butter
Is there a better pairing than peanut butter and chocolate? For me, nothing beats it. I love other combinations too, but peanut butter and chocolate have been my go-to since childhood.
This no-churn method is a favorite because you whip the heavy cream first, which creates a light, airy base that yields a texture nearly as good as slow-churned ice cream. The only caveat is that it benefits from sitting at room temperature for about 15 minutes before scooping so it softens to the perfect scoopable consistency.
Just look at that creamy texture!
Another reason I love this version is how kid-friendly it is. Kids can crush the Oreos and help swirl everything together — the hardest part is waiting for the ice cream to set in the freezer.
Serve it in a cone or a bowl as-is, or elevate it with extra crushed Oreos and a drizzle of warmed peanut butter for an over-the-top treat.
No Churn Peanut Butter Oreo Ice Cream
No Churn Peanut Butter Oreo Ice Cream
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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 salt
Instructions
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Place the Oreos in a resealable bag and crush them with your hands or a rolling pin until they are in bite-sized pieces.
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In a large bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Add the sweetened condensed milk, creamy peanut butter, vanilla extract, and a pinch of salt. Beat 1–2 minutes more until everything is combined.
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Gently fold the crushed Oreos into the mixture with a spatula until evenly distributed. Pour the mixture into a 9×5-inch loaf pan or another freezer-safe container. Add a few whole Oreos or dollops of peanut butter on top, if desired.
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Freeze for at least 6 hours or until firm. Remove from the freezer about 15 minutes before serving to make scooping easier.
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Oh my gosh — it’s downright addictive.