No-Churn Peanut Butter Oreo Ice Cream (Vegan)
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!
Servings 8 people
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.