Craving rich, chocolatey ice cream packed with chunks of Oreo goodness — but don’t have an ice cream maker? No worries! This no-churn recipe gives you all the indulgence with none of the fuss. Just mix, freeze, and scoop your way to happiness.

Ingredients:

(Makes about 1.5 quarts / 6 servings)

2 cups (480 ml) heavy whipping cream, cold
1 can (14 oz / 400 g) sweetened condensed milk
1/2 cup unsweetened cocoa powder (Dutch-processed for deep flavor)
1 tsp vanilla extract
Pinch of salt
15–20 Oreo cookies, coarsely crushed

Optional Add-ins:

Mini chocolate chips or fudge swirls
Extra Oreo crumbles for topping
Chocolate sauce or ganache ripple

Instructions:

1. Make the chocolate base:

In a large bowl, whisk together the sweetened condensed milk, cocoa powder, vanilla, and salt until smooth and combined. Set aside.

2. Whip the cream:

In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form (about 3–4 minutes).

3. Combine:

Gently fold the whipped cream into the chocolate mixture using a spatula until fully blended and smooth.
Stir in the crushed Oreos, reserving a few for topping if you like.

4. Freeze:

Pour the mixture into a loaf pan or freezer-safe container.
Smooth the top and sprinkle with extra Oreos or chocolate chips.
Cover tightly and freeze for at least 6 hours, or overnight, until firm.

To Serve:

Let it sit at room temp for a few minutes to soften slightly before scooping.
Serve in cones, bowls, or between two cookies for the ultimate ice cream sandwich.

Tips & Variations:

✔️ Swap cocoa powder for melted chocolate chips (cooled) if you want it extra rich.
✔️ Use mint Oreos, peanut butter Oreos, or golden Oreos for fun twists.
✔️ Want it chunkier? Stir in bits of brownies, candy bars, or chocolate-covered pretzels!

So easy, so decadent — you’ll never go back to store-bought. Enjoy! 🍦🍫🍪