Whenever I think of someone yelling “Ice creeaaaaam!!!” I can’t help but think of Eddie Murphy’s Raw and that makes me happy. Ice cream makes most people happy, in whatever form it is presented. This easy, no-churn chocolate Oreo ice cream so creamy and oh-so chocolatey and not overly sweet. It’s a taste and roll your eyes back in ecstasy situation. It calls for a few, easy to find ingredients and you don’t need an ice cream maker to make it. The texture is almost like a mousse and kind of reminds me of chocolate truffles.
Also, who doesn’t like Oreo in ice cream, cake, pie…? They just make everything better, don’t they? Here they offer a little crunch and which contrasts nicely with the decadent creaminess of the ice cream and the black cocoa which is what Oreo’s are made with, offer yet another type of chocolate flavour, making this the ideal dessert for a chocolate lover.
As a vanilla lover, I’ll always choose vanilla ice cream over chocolate if I have the option because most store-bought chocolate ice creams just don’t hit the right note for me. This ice cream however, does. It’s deep & full-bodied and that’s what I like in any chocolate dessert.
When I mentioned that I made my own ice cream, many people were surprised. I got a lot of “what do you means” and puzzled looks and many were surprised when I explained how easy it was! In terms of equipment, no ice cream maker is needed. All you need is a hand mixer and a loaf pan to freeze the ice cream in!
This recipe calls for malted milk powder which I didn’t use because I couldn’t find it at my local grocery store. They do sell it on Amazon and from what I read online. It adds a certain je ne sais quoi. It is said to add a pleasing earthy savouiness that goes well with the sweetness of the ice cream.
Chocolate Oreo Ice Cream (No-churn)
Ingredients
- 2½ Cups Heavy cream chilled
- 1/2 Cup unsweetened cocoa powder
- 1/4 Cup Malted milk powder or add 1/4 cup more cocoa
- 1 300 ml can Sweetened condensed milk
- 1 Tbsp vanilla extract
- 2 Tsp instant coffee or instant espresso granules
- 1 Tsp flakey salt
- 16 to 20 Oreo cookies, crushed Most are to mix into the ice cream mixture but I reserved some to top the ice cream when served. (Optional)
Instructions
- Using an electric mixer, whip the cream with the cocoa powder, malted milk powder (if using), and the instants coffee in a large bowl until you get soft peaks, about 2-3 minutes.
- Add condensed milk, vanilla and salt. Blend gently to combine fully. (No steaks of condensed milk visible.)
- Using a rubber spatula, fold in the broken Oreo cookies.
- Transfer to a 9×5 inch loaf pan or similar appropriately sized vessel. Cover and freeze until firm, at least 6 hours. Let the ice great sit at room temperature for 5-7 minutes or until scoopable.
- Scoop & enjoy!
