Creamy and tangy ice cream full of Oreo cookie pieces and mini chocolate chips, made without an ice cream machine.
Reader, I don’t know where it is you live, but the city in which I am currently residing is notorious for its humid, hot, and gross summers. Yay.
So sometimes, you just need something that makes you feel cool and temporarily forget that the next time you step outside you will automatically feel the sweat pouring off you and feel like you are breathing water. Especially walking back from work, which is an easy distance of 1.5 miles a way (no sarcasm at all, I like walking), but in the heat of July those 1.5 miles leave your jeans feeling like they’ve been painted on. And while you normally prefer skirts and dresses, the too-cold air-conditioning makes it completely impractical to wear anything but long pants as spending eight hours freezing at work would probably be more uncomfortable than the 50 minutes total you spend walking in the sun.
Enter: ice cream. Making my own ice cream is a project I’ve been wanting to do for a while, but with no ice cream machine, I’ve resorted to one-ingredient banana ice cream made with a fork (no blender, either) or occasionally buying Ben & Jerry’s when it is on sale.
THEN! I came across a lovely recipe for Peanut Butter Cheesecake Ice Cream that involved no churning. Apparently making ice cream from whipped topping and condensed milk has been a thing, but I missed that memo. Now, Reader, I’m not the hugest fan of cheesecake but I do enjoy it when chocolate is involved. I also didn’t know if I could find the required chocolate covered graham crackers to recreate the recipe and came up with what I thought would be a great solution: Oreos. They both involved chocolate, have multiple layers, and are sometimes pulverized and used as a crust. Plus, they are my weakness when it comes to storebought cookies.
That and Milanos.
Anyway, this recipe is super easy, involves no complicated equipment, and tastes wonderful. Use your favorite Oreo-type sandwich cookie, or experiment with something else entirely. It’s the perfect post-work pre-dinner snack on those long, hot, summer days.
No-Churn Oreo Cheesecake Ice Cream
Inspired by Crazy for Crust
- 8 oz cream cheese, at room temperature (I used low-fat)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup plain yogurt (I used fat-free)
- 1 T vanilla
- 2 cups crushed Oreos (or your other favorite sandwich cookie)
- 1 cup mini chocolate chips
- 8 oz whipped topping (such as Cool Whip, I used the Lite version), thawed slightly
With a mixer, beat together the condensed milk, cream cheese, yogurt, and vanilla until smooth. This will take a few minutes, but if you keep mixing, the lumps will disappear!
Stir in crushed cookie pieces and mini chocolate chips.
Fold in whipped topping.
Place ice cream mixture in a tupperware with a lid, or fill a large loaf pan and cover tightly with plastic wrap. Freeze overnight or until firm.
Note: I am in no way affiliated with Oreo/Nabisco.