This no-churn Oreo and hot fudge ice cream is the perfect ice cream for summer! It is made with homemade whipped cream and sweetened condensed milk with no machine. The easiest ice cream ever! It has Oreo pieces and hot fudge ribbons throughout the ice cream. It tastes just like churned ice cream.
Easy To Make No-Churn Oreo and Hot Fudge Ice Cream
This no-churn oreo and hot fudge ice cream is SUPER easy to make. Since this is no-churn, you don’t need an ice cream machine. All you need is a mixer that is strong enough to make whipped cream. That is it!
What really makes this ice cream is the Oreos and hot fudge. I am a huge fan of cookies ‘n cream ice cream and this is now my new favorite ice cream. The hot fudge (the good stuff from a jar) is spooned and then swirled into the ice cream. Every bite tastes so good!
The ice cream will impress all your friends, and you can have it ready for the freezer in 10 minutes!
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What Does No-Churn Ice Cream Taste Like?
No-churn ice cream tastes like ice cream that is a little dense. It definitely tastes a bit thicker than regular ice cream that has been churned.
That being said, this ice cream is still very creamy and tastes way better than a lot of store bought ice cream.
If you serve this ice cream to your family and friends, they would probably have no idea it was no-churn ice cream!
Ingredients Needed For No-Churn Oreo and Hot Fudge Ice Cream
To make this ice cream you only need 5 basic ingredients. That’s it!
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Hot fudge
That is seriously all it takes to make delicious ice cream.
For the heavy whipping cream, make sure it is actually heavy whipping cream and not just heavy cream. There is a big difference, especially for ice cream.
Heavy whipping cream has a higher milk fat content, which makes it easier to whip it into fluffy whipped cream. Heavy cream is much lighter; if you tried to whip it up it would be a soupy mess!
What Pan Do I Need?
The pan that I used was an 8 inch cake pan. It was the perfect size!
The pan has to be metal because it helps with keeping the ice cream cool. I did try a loaf pan and a metal 9X9 pan, but they weren’t the right size for the ice cream. The square pan was annoying with the corners (I didn’t want any ice cream trapped in the corners!), so the circle cake pan was perfect!
How To Make No-Churn Oreo and Hot Fudge Ice Cream
First thing first, grab your metal bowl and whisk attachment and stick it in freezer for 10 minutes. Using a cold bowl and whisk will make it so much easier and faster to make whipped cream.
Next, in a seperate bowl mix together the sweetened condensed milk and vanilla. Then, pour the heavy cream into the cold bowl and beat on high for 2-5 minutes. The whipped cream is done once stiff peaks form.
Then, pour the whipped cream on top of the sweetened condensed milk and very gently fold it in using a rubber spatula. Be very gentle so you don’t accidentally lose any air from the fluffy whipped cream. It should be pretty thick and wet.
Next, fold in the Oreo pieces. They can be whatever size you would like, I prefer slightly bigger chunks. To crush them, pour the cookies into a blender and pulse 2-3 times.
Once the ice cream is full of Oreos, start heating up the hot fudge. Heat the hot fudge for 30 seconds in the microwave. It should be a pourable texture.
Next, take a 1/2 TBSP and dollop the hot fudge on top of the ice cream. Then, use a knife to drag the hot fudge around to create a swirled look.
Now, cover it with cling wrap and place it in the freezer for at least 12 hours.
How Long Does Ice Cream Need To Freeze Before It Is Ready?
The no-churn oreo and hot fudge ice cream needs at least 12 hours to freeze.
I have tried the ice cream around 8 hours, it was pretty frozen but it melted really quickly. The ice cream will need at least 12 hours, to make sure it is good and solid!
The best way to do that is make the ice cream the night before, and then it can freeze overnight. Then, you can have ice cream for breakfast!
How Long Does The No-Churn Oreo And Hot Fudge Ice Cream Last?
Keep the ice cream in the freezer for up to 30 days. Make sure it is completely covered. Although it probably won’t last that long!
Can I Add Extra Add-In’s?
Yes you totally can add extras to this ice cream. You can add:
- Waffle cone pieces
- Mini chocolate chips
- Chocolate chip cookie pieces
- Extra chocolate
You can also add all of those fun things on top of your bowl of ice cream and make a whole sundae out of it.
What Goes Really Well With This No-Churn Oreo And Hot Fudge
You know what would make this ice cream even better? Cookies. Cookie ice cream sandwiches. YES.
When I was recipe testing this ice cream, my husband wanted it sandwiched between 2 chocolate chip cookies. It was so good. So many calories, but worth it!
What you should try it is the Chewy Monster Cookies. Those cookies would be so good with this ice cream!
Other Recipes To Try
- Strawberry shortcake trifles
- Cookie dough cheesecake bars
- Salted caramel fudge brownies
- Chocolate and peanut butter cookies
No-churn Oreo Fudge Ice Cream
- 2 cups Heavy whipping cream cold
- 14 oz Sweetened condensed milk
- 1 TBSP Pure vanilla extract
- 10 Oreos chopped
- 1/2 cup Hot fudge
- Place your metal bowl and whisk attachment in the freezer for 10 minutes. While that is chilling, stir the sweetened condensed milk and vanilla together in a large mixing bowl. Prepare an 8 inch cake pan for the ice cream. Set aside.
- Using a mixer, beat the heavy cream on high for a few minutes until stiff peaks form. Pour the whipped cream on top of the condensed milk. Use a rubber spatula and very gently fold the whipped cream until mixed. Be very gentle so you don't get rid of any air from the whipped cream.
- Crush Oreos, in a plastic bag, by beating them with a rolling pin until it is broken into large pieces. Or place Oreos in a food processor and pulse 2-3 times until it is broken into large pieces. Gently fold the Oreos into the ice cream.
- In a microwave safe bowl heat the hot fudge for 1 minute. Use a 1/2 TBSP and dollop the hot fudge on top of the ice cream. Use a knife to drag the hot fudge through the ice cream to create the ribbon look in the ice cream.
- Cover and freeze for at least 12 hours before serving.