This no-churn chocolate Oreo ice cream with marshmallow is a lush and creamy frozen dessert that’s studded with Oreo cookie pieces and swirled with sweet marshmallow creme. It’s easy, taking all of 30 minutes to whip up!
The One and I love ice cream. In fact, I’m a little embarrassed to say it, but we’ve been known to eat it every night for months on end. During the summer, we keep our local dairies in business with all that we buy.
One day it hit me: Why don’t I make homemade ice cream? Then I remembered: Oh, yeah. I have to lug our ice cream maker that’s the size of a hassock up from the basement. And it’s so old, it complains with the loudest groan after only a few minutes.
No-churn ice cream is what we needed. This one fits the bill. We both adore chocolate, I love Oreos, and The One can’t say no to Marshmallow Fluff. It’s honestly so good, I’ve made it every Friday night for several weeks.
No-Churn Chocolate Oreo Ice Cream FAQs
What type of Oreo should I use for this recipe?
That depends on your preference. Thin, regular, or double-stuffed – any variety you choose will mix nicely into this wonderfully decadent frozen treat. I personally prefer regular Oreos, but let us know which is your favorite!
What else can I add to this ice cream?
I like the way you’re thinking! Hot fudge sauce, Nutella, and caramel sauce are all my top picks to swirl into the ice cream. You can add chocolate chips, peanut butter cups, or nuts. Coconut would be a nice addition, too.
Instead of Oreos, consider crumbled chocolate chip cookies, brownie cookies, peanut butter cookies, chocolate peanut butter cookies, or big chewy brownie cookies.
Is espresso powder the same as espresso coffee?
It’s not. Espresso powder is very intensely dark and concentrated instant coffee that’s been crystallized, and it dissolves quickly in liquid. Espresso powder isn’t just finely ground espresso beans. If you use ground beans, your ice cream will have a grittiness to it.
No-Churn Chocolate Oreo Ice Cream with Marshmallow
Creamy chocolate ice cream, crushed Oreo cookies, and sweet marshmallow creme collide to make this spectacular frozen dessert.
Line a 9-by-5-by-2 1/2-inch (23-by-13-by-6-cm) loaf pan with plastic wrap or parchment paper.
Using a handheld mixer fitted with the whisk attachment, whip the heavy cream in a large bowl until stiff peaks form, 2 to 4 minutes. (If you’re up for a workout, a balloon whisk works just dandy.)
In another bowl, stir together the sweetened condensed milk, cocoa powder, vanilla, espresso powder, and salt until thoroughly combined. The mixture will be thick.
Dollop about 1/4 of the whipped cream into the chocolate mixture and stir to lighten the consistency.
Scrape the chocolate ice cream mixture into the whipped cream. Toss in the Oreo pieces.
Gently fold it all together with a spatula. (Be mindful not to over fold, you’ll lose all that beautiful volume you’ve incorporated.)
Scoop 1/3 of the chocolate Oreo ice cream into the prepared pan and smooth it with an offset spatula or the back of a spoon. Drizzle a heaping spoonful or 2 of the marshmallow creme on top. Repeat layering the ice cream and marshmallow two more times.
Swirl the top of the ice cream with a toothpick. Poke the reserved Oreo pieces into the top of the ice cream. Cover with plastic wrap.
Freeze overnight before serving. Let sit at room temperature to soften a bit before scooping, about 5 minutes.
Serving: 0.5cupCalories: 510kcal (26%)Carbohydrates: 55g (18%)Protein: 9g (18%)Fat: 32g (49%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 84mg (28%)Sodium: 176mg (8%)Potassium: 464mg (13%)Fiber: 5g (21%)Sugar: 41g (46%)Vitamin A: 1008IU (20%)Vitamin C: 2mg (2%)Calcium: 199mg (20%)Iron: 4mg (22%)
Recipe Testers’ Reviews
Originally published July 25, 2022
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