No-churn Peanut Butter Oreo Ice Cream
This No-churn Peanut Butter Oreo Ice Cream is creamy homemade vanilla ice cream with swirls of peanut butter, chunks of Oreos, and Reese's Peanut Butter Cups Minis throughout. What could be better?
Servings 12 half-cup scoops
Ingredients
Special Equipment
- Freezer safe container loaf pans work great for this
- Handheld electric mixer or stand mixer
No-churn Ice Cream
- 2 cups heavy whipping cream chilled
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk chilled
Mix-ins
- 15 Oreos roughly chopped
- 3/4 cup Reese's Minis
- 1/2 cup creamy peanut butter
Instructions
- In a large bowl, combine heavy cream and vanilla. Use an electric mixer, starting on low, working up to high, to beat cream until stiff peaks form. Turn mixer down to low and mix in condensed milk.
- Use a rubber spatula to fold in Oreo pieces and peanut butter cups. Pour half of the mixture into your freezer-safe container.
- In a small, microwave-safe bowl, microwave peanut butter for 20 seconds and stir until peanut butter is smooth and pourable. (Continue to microwave in 10-second increments if necessary.) Pour half of the peanut butter over the ice cream in the container.
- Add the rest of the ice cream to the pan and pour the rest of the peanut butter over the top. Use a butter knife to swirl everything together. Cover tightly with plastic wrap, freeze for at least four hours and enjoy!