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.
Ingredients
- 2 cups heavy whipping cream
- One (14-ounce) can sweetened condensed milk
- 1 cup dark cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- Large pinch of salt
- 16 Oreos, crumbled (reserve a few pieces for the top)
- 6 to 7 tablespoons marshmallow creme, stirred well
Instructions
- 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.
Nutrition
Serving: 0.5cup | Calories: 510kcal | Carbohydrates: 55g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 176mg | Fiber: 5g | Sugar: 41g