No Churn Peppermint Oreo Ice Cream Recipe

Introduction

This No Churn Peppermint Oreo Ice Cream is a festive and creamy treat perfect for the holiday season or any time you crave a cool, minty dessert. With simple ingredients and no ice cream maker required, you can enjoy a rich, indulgent flavor packed with crunchy Oreos and refreshing candy canes.

Ingredients

• 14 oz (1 3/4 cups) sweetened condensed milk
• 2 cups heavy whipping cream
• 1 tbsp vanilla extract
• 3/4 tsp peppermint extract
• 10 Oreos, chopped (plus more for garnish if desired)
• 1/2 cup crushed candy canes (plus more for garnish if desired)

Instructions

1. Step 1: Line an 8×5 inch loaf pan with parchment paper to prepare for freezing.
2. Step 2: In a medium bowl, stir together the vanilla extract, peppermint extract, and sweetened condensed milk until well combined.
3. Step 3: In a large bowl, whip the heavy cream using a hand mixer with whisk attachment or stand mixer on medium-high speed until medium-stiff peaks form.
4. Step 4: Gently fold the sweetened condensed milk mixture into the whipped cream until smooth and combined.
5. Step 5: Fold in the chopped Oreos and crushed candy canes carefully, distributing them evenly throughout the mixture.
6. Step 6: Pour the ice cream mixture into the prepared loaf pan. Add extra Oreos and/or crushed candy canes on top if desired.
7. Step 7: Cover the pan tightly with plastic wrap and freeze for at least 8 hours or until firm.
8. Step 8: When ready to serve, let the ice cream sit at room temperature for about 5 minutes if it’s too hard to scoop.

Tips & Variations

• For a stronger mint flavor, increase the peppermint extract slightly but avoid adding too much to prevent bitterness.
• Try using different types of cookies in place of Oreos for variety, such as chocolate chip or peppermint-flavored cookies.
• Swirl in some chocolate syrup or fudge for an extra decadent twist.
• To make it dairy-free, substitute coconut cream for the heavy whipping cream and use a dairy-free condensed milk alternative.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks for best quality. To serve, remove it from the freezer and let it soften at room temperature for about 5 minutes to make scooping easier. Avoid refreezing melted ice cream to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Oreos?

Yes, you can use any type of cookie you prefer, such as chocolate chip or peppermint-flavored cookies. Just chop them into bite-size pieces and fold them in the same way.

Do I need any special equipment to make this ice cream?

No special equipment is required. A hand mixer, stand mixer, or even a whisk can be used to whip the cream, making this recipe easy for any home cook.

No Churn Peppermint Oreo Ice Cream Recipe

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★★★★★

4.9 from 72 reviews

This No Churn Peppermint Oreo Ice Cream is a festive and easy-to-make frozen treat that combines creamy, sweetened condensed milk and whipped cream with peppermint extract, crunchy Oreo cookies, and crushed candy canes. Perfect for the holiday season, this recipe requires no ice cream maker and freezes into a smooth, delicious ice cream packed with refreshing minty flavor and delightful cookie crunch.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ice Cream Base

• 14 oz (1 3/4 cups) sweetened condensed milk
• 2 cups heavy whipping cream
• 1 tbsp vanilla extract
• 3/4 tsp peppermint extract

Mix-ins

• 10 Oreos, chopped (plus more for garnish if desired)
• 1/2 cup crushed candy canes (plus more for garnish if desired)

Instructions

1. Prepare Pan: Line an 8×5 inch loaf pan with parchment paper to ensure easy removal of the ice cream once frozen.
2. Mix Flavorings and Sweetened Condensed Milk: In a medium bowl, stir together the vanilla extract, peppermint extract, and sweetened condensed milk until fully combined to create a flavorful base.
3. Whip Heavy Cream: In a large bowl, whip the heavy cream using a hand mixer with a whisk attachment (or a stand mixer with whisk attachment) until medium-stiff peaks form, ensuring a light and airy texture.
4. Fold Mixtures Together: Gently fold the sweetened condensed milk mixture into the whipped cream until smooth and well incorporated, taking care not to deflate the whipped cream.
5. Add Mix-ins: Carefully fold in the chopped Oreos and crushed candy canes, evenly distributing the cookies and minty candy pieces throughout the ice cream base.
6. Freeze: Pour the combined mixture into the prepared loaf pan. Optionally, top with extra Oreos and crushed candy canes for garnish. Cover tightly with plastic wrap and freeze for at least 8 hours or until firm.
7. Serve: When ready to serve, if the ice cream is too hard to scoop, allow it to sit at room temperature for about 5 minutes to soften slightly for easier serving.

Notes

• For best texture, ensure the heavy cream is whipped to medium-stiff peaks, not overwhipped.
• Use parchment paper to line the pan for easy removal and clean edges.
• You can substitute candy canes with peppermint candies if desired.
• Store leftover ice cream in an airtight container to prevent freezer burn.
• If the ice cream becomes too hard over time, let it sit out for a few minutes before scooping.

Keywords: no churn ice cream, peppermint ice cream, oreo ice cream, holiday dessert, no ice cream maker, easy frozen dessert, candy cane ice cream