When I tell you that this no churn ice cream is going to change your life… I mean it.
This homemade ice cream tastes just the same (if not better) than store bought ice cream and there are so many flavor variations you can play around with! Simply start off with a plain vanilla ice cream base and go from there.
Today, I’m going to talk about one flavor in particular:
Oreo mint ice cream!
To make this no churn ice cream, you’ll need:
- Sweetened condensed milk – Sweetened condensed milk is often used in no churn ice cream in order to replace the sugar needed if you were to use an ice cream machine! Please make sure you don’t accidentally use evaporated milk in place of the sweetened condensed milk! The sweetened condensed milk used in today’s recipe is dairy free – it’s made from coconuts!
- Heavy cream – AKA heavy whipping cream. I absolutely love dairy free heavy cream which is what I typically use for any of my recipes that call for heavy cream.
- Mint Oreos – You can’t have a good mint ice cream without some type of minty crunch! I decided to use Oreos in my no churn ice cream, but peppermint candies work too!
- Peppermint extract – This is optional but recommended. It really helps the mint shine – you don’t need a lot of it, either!
Now, if you wanted to make a plain no churn ice cream, you’d skip the Oreos and peppermint extract. I’d recommend that you add in a bit of vanilla bean paste or vanilla extract for flavor, but if you’re not a fan of vanilla ice cream you can skip it!
Now, let’s talk about how easy it is to make no churn ice cream without an ice cream maker!
How to make no churn ice cream
To start this homemade ice cream off, we’re going to crush a sleeve of Oreos in a plastic bag. You could also use a food processor, but I really enjoy getting those larger chunks of Oreo in my ice cream. Using the back of a wooden spoon and a plastic bag does the job for me!
Once you’ve crushed the Oreos, add them to a large bowl followed by the sweetened condensed milk and the peppermint extract. Give everything a good stir until it’s combined well.
In a separate large bowl, pour in the heavy whipping cream. With an electric hand mixer, begin to whip the heavy cream until stiff peaks form. This can take up to several minutes depending on the temperature and how fast you’re whipping it.
Once the stiff peaks have formed, pour the sweetened condensed milk mixture into the heavy whipping cream and gently fold everything together.
Add your ice cream mixture to a loaf pan, cover with plastic wrap, and place it in the freezer for four hours (or, more preferably, overnight).
Once your ice cream has hardened, scoop it into a bowl or an ice cream cone and enjoy!
And there you have it!
Easy, creamy ice cream without needing an ice cream maker. This sweet treat couldn’t be simpler.
Freezing & storing your no churn ice cream
Unless you’re serving this no churn ice cream to a bunch of people, you’re going to have plenty of leftovers!
Typically, I store my ice cream in the same loaf pan that it hardened in with either plastic wrap or wax paper on top. However, you can also store your homemade ice cream in containers, too!
As long as you store your ice cream in a safe way, it should keep in the freezer for up to two weeks in the freezer.
Frequently asked questions
Have a question not answered below? Feel free to leave a comment and I’ll do my best to answer it 🙂
What’s the difference between soft and stiff peaks in whipped cream?
It can sometimes be hard to tell when you’ve achieved stiff peaks when it comes to heavy whipping cream, but here’s what you should look out for:
- Soft peaks will barely hold their shape and often times flop over as soon as you remove the beater from the batter.
- Medium peaks will hold their shape much better than soft peaks, but the tips of the peaks will curl slightly when the beater is lifted.
- Stiff peaks will stand straight up as soon as you remove the beater and will not curl.
Again, this shouldn’t take anymore than a few minutes to achieve!
Do you have any topping ideas for no churn ice cream?
you plan on making this Oreo mint ice cream, I’d say you don’t need to serve it with anything! If you make a plain vanilla ice cream, some great options would be:
- Fresh strawberries
- Chocolate chips
- Whipped cream
- Caramel sauce
- Chocolate sauce
The list could go on and on! This no churn ice cream really pairs well with whatever toppings your heart desires!
What should I serve no churn ice cream with?
When it comes to this mint ice cream, I’d say to serve it alongside some freshly baked brownies.Print
How to Make the Best No Churn Ice Cream
I scream, you scream, we all scream for homemade no churn ice cream! Learn how to make this sweet treat without an ice cream maker today.
- Prep Time: 15 minutes
- Chill Time: 12 Hours
- Total Time: 12 Hours + 15 Minutes
- Yield: 4 pints 1x
- 1 11.6 oz can sweetened condensed coconut milk
- 2 cups heavy cream
- 1 sleeve mint Oreos
- 1 TSP peppermint extract
- Optional* 1-2 additional Oreos crushed for topping
- Add one sleeve of Oreos to a large plastic bag, seal, and crush with a wooden spoon until you’ve reached your desired consistency.
- Add the crushed Oreos to a large bowl along with the sweetened condensed milk and peppermint extract. Stir until combined.
- In a separate large bowl, pour in the heavy whipping cream. With an electric hand mixer, begin to whip the heavy cream until stiff peaks form. This can take up to several minutes depending on the temperature and how fast you’re whipping it.
- Once the stiff peaks have formed, pour the sweetened condensed milk mixture into the heavy whipping cream and gently fold everything together.
- Add your ice cream mixture to a loaf pan*, cover with plastic wrap, and place it in the freezer for four hours (or overnight).
- Once your ice cream has hardened, scoop it into a bowl or an ice cream cone and enjoy!
* If you’d like, crush the additional Oreos on top of the prepared mixture during this step.