No-churn peanut butter oreo ice cream - this delicious vegan ice cream is so quick and simple to make with just 5 ingredients, and you don't need an ice cream maker.
This rich and creamy peanut butter ice cream with crushed Oreos is sure to become a favourite!
I've posted a lot of ice cream recipes but all of them require an ice cream maker for the best results. The only equipment this no-churn one needs however is an electric mixer.
It is incredibly quick and easy to make, with only about 10 minutes of prep time and just a few ingredients. Then you just need to pop it in the freezer for at least 4 hours until it is frozen.
The resulting ice cream is rich, creamy and so delicious, with a sweet peanut butter flavour and plenty of crushed Oreos.
What Is The Difference Between No-Churn Ice Cream And Regular Ice Cream?:
The point of using an ice cream maker to freeze ice cream is not just to freeze it, but also to incorporate air. The more air that is incorporated as it is churned, the smaller the ice crystals that are formed. Smaller ice crystals give the ice cream a creamier, less icy texture.
With no-churn ice cream, you need to add air to the mixture before it is frozen to create a similar effect. We do that by using a base of whipped cream.
As no-churn ice cream is essentially just frozen sweetened whipped cream it has a different texture to regular ice cream - it is richer and less melt-in-the-mouth and stays thick when it melts.
While proper, churned ice cream will always be my favourite, no-churn ice cream is still delicious, and is a great option for those who don't own an ice cream maker.
What Do I Need To Make No-Churn Peanut Butter Oreo Ice Cream?:
Non-dairy whipping cream: You need to use a cream that is designed for whipping. I recommend Elmlea plant in the UK, though Oatly whippable would also work, as would Nature's Charm coconut whipping cream.
Condensed milk: This not only sweetens the ice cream but it also stops it from freezing solid. I use Nature's Charm coconut condensed milk but Carnation vegan condensed milk would also be fine, as would a homemade one. Do not swap this for any other kind of sweetener.
Peanut butter: A smooth, creamy one is best.
Vanilla: Extract is better than essence, or vanilla bean paste would be amazing.
Oreos: These can be swapped for any kind of cookie that you want.
How To Make It:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Whisk the cream with an electric mixer until it forms soft peaks.
Add the condensed milk, peanut butter, vanilla extract and a pinch of salt.
Whisk again until combined.
Add the crushed Oreos and gently fold in with a spatula.
Scrape the mixture into a freezer proof container or loaf tin and top with some more crushed oreos and a drizzle of peanut butter if you like.
Cover and freeze overnight before serving.
Top Tips:
Make sure that the cream is cold before whipping it.
The Oreos can be swapped for other types of cookie, or use chopped roasted peanuts and chocolate chips instead.
This ice cream would also be great with some raspberry jam or compote swirled through.
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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No-Churn Peanut Butter Oreo Ice Cream (Vegan)
Ingredients
- 250 ml (1 cup) non-dairy whipping cream (I recommend Elmlea plant)
- 200 g (10 Tablespoons) vegan condensed milk
- 80 g (⅓ cup) smooth peanut butter
- 2 teaspoons vanilla extract
- pinch salt
- 8 roughly crushed Oreos (plus extra for topping if wanted)
Instructions
- Whisk the cream with an electric mixer until it forms soft peaks.
- Add the condensed milk, peanut butter, vanilla extract and a pinch of salt. Whisk again until combined.
- Add the crushed Oreos and gently fold in with a spatula. Be careful not to knock out the air.
- Scrape the mixture into a freezer proof container or loaf tin and top with some more crushed oreos and a drizzle of peanut butter if you like.
- Cover and freeze for at least 4 hours, ideally overnight before serving.
Alex
I had to make a couple of subs: golden for chocolate oreos and almond for peanut butter, but this turned out so well. I portioned and froze it in gu pots with lids on, and it worked really really well. Soft and creamy, just like proper ice cream!