This easy no churn chocolate ice cream recipe is rich, creamy, decadent and most importantly super easy to make! You won’t need any special equipment (not even an ice cream machine!) so you have no reason not to treat your friends and family to some ice cream this week.
I make ice cream a lot. After my stand mixer, I’m pretty sure that my ice cream machine is the next most used appliance in my kitchen, which is says something about the quality of the Cuisinart model since I’ve had the same one for nearly four years.
I could go on and on about the value of an ice cream machine but that’s not what this post is about. It also isn’t about a wonderfully easy chocolate ice cream recipe that can be used as a base for all of your recipe development adventures (although you should definitely check that one out another time). Rather, it’s about a no churn ice cream filled to the brim with everyone’s favorite chocolate cookie.
What Does ‘No Churn’ Mean?
First things first, what does ‘no churn’ even mean? Well, quite literally if an ice cream recipe is ‘no churn’ it means that it doesn’t require the batter being run through an ice cream machine to take on it’s light and airy texture.
When ice cream churns, it takes on the unwritten ingredient in any ice cream recipe which is air! That’s why if you’ve ever watched ice cream churn, you’ve probably noticed how the batter triples in size. Yup, that’s because there’s tons of air being mixed into it to make it extra delish.
So, if we aren’t churning our ice cream, we have to find other ways to get that air into the recipe! For this no churn dessert, and my more classic no churn cookies and cream ice cream recipe, I opted for whipped cream!
Why Use Three Types of Chocolate?
Those of you who jumped ahead to the recipe might be wondering: Charlotte, this recipe only has two types of chocolate. I’m counting the chocolate cookie portion of the Oreos as my third chocolate because it adds a critical texture element!
For the ice cream base, I used a mix of cocoa powder and melted semi sweet chocolate chips. The cocoa powder adds a sweet chocolate flavor but adding in the melted chocolate deepens the chocolate flavor. Sure you could skip one of those but with two ingredients that collaborate so well in this recipe, why would you want to?
Tips for Success
- Don’t flatten your batter. You spent time whipping your cream to get it nice and airy so don’t over mix it in with the other ingredients and lose all of that great air. When you fold in your sweetened condensed milk, keep this in mind so you aren’t just flattening the cream but are rather incorporating the ingredients while maintaining their fluff.
- Sift your solids. Powdered sugar and cocoa powder tend to clump so make sure to sift them both before adding them into your whipped cream.
- 2 cups heavy cream
- 1 cup (125g) powdered sugar
- ¼ cup (31g) cocoa powder
- ¼ cup semi sweet chocolate chips, melted and cooled
- 1 14-ounce can sweetened condensed milk
- 2 cups crushed Oreos
- Whip the heavy cream until soft peaks form. Add in the powdered sugar and beat until fully incorporated. Fold in the sweetened condensed milk, followed by the Oreos.
- Freeze in an airtight container until frozen, about 4 hours.