You scream! I Scream! We all scream for Cherry Oreo Ice Cream, especially when it’s no churn and is easy to make! Fresh cherries and crushed chocolatey Oreos come together for an ice cream flavor ready to please everyone.
No Churn Cherry Oreo Ice Cream
No churn ice cream is the quintessential summer treat that is super easy to make and doesn’t require an ice cream maker! This version uses heavy whipping cream and sweetened condensed milk to create that creamy base we all know and love. Add in some fresh cherries and crushed Oreos and you’ve got a fruity twist on classic cookies and cream that will surprise and delight everyone’s taste buds. Homemade ice cream can seem intimidating but I promise, the hardest part of this recipe is having the patience to let it freeze before digging in.
Who needs an ice cream truck when you have recipes like these you can make at home? Try these fun and easy Ice Cream Nachos for dessert, gulp down a classic Oreo Milkshake, or make a batch of No Churn Circus Cookie for a brightly colored surprise!
What kind of cherries should I use?
Definitely make use of the fresh, in season cherries when making this during the summertime! You can use sweet or sour cherries depending on your preference. Sour works better if you want to cut down on the sweetness overall, but of course sweet cherries will give you a more classic flavor. Any type or size of cherry will work, it just depends on your preference. Frozen cherries can be used if you don’t have access to fresh. Allow them to thaw before blending.
How To Make No Churn Cherry Oreo Ice Cream
- Slice. Start by prepping your cherries. Slice each cherry in half and remove the seeds.
- Blend. Add the cherry halves to a blender and blend until they are broken down and smooth. Set aside.
- Whip. In a large mixing bowl, use a stand or hand mixer to whip the heavy cream into stiff peaks. Tip for getting them as stiff as possible, make sure the whipping cream is very cold before mixing.
- Fold. Now fold in the sweetened condensed milk, blended cherries, and vanilla. Gently stir to combine.
- Add. Add in those crushed Oreo pieces and once again, gently stir to combine. Pour the ice cream into a loaf pan or whatever container you wish to store it in.
- Garnish. This step is optional but if you want some more texture added to your ice cream you can sprinkle extra crushed oreos and sliced (de-seeded) cherries over top.
- Cover. Cover the ice cream and freeze until firm. Usually around 6 hours but I find it easiest to make the night before and let it freeze while everyone is asleep!
- Serve. Serve heaping scoops into bowls or your favorite kind of ice cream cones and garnish with extra Oreos and cherries (maybe some sprinkles and whipped cream while you’re at it?) if you wish and enjoy!
Storing No Churn Cherry Oreo Ice Cream
Cherry Oreo ice cream can be stored in an air tight, freezer safe container for up to a month!
Ingredients Notes for No Churn Cherry Oreo Ice Cream
- Cherries – Sliced, de-pitted, and blended until smooth.
- Heavy Whipping Cream – Full fat will give you a rich flavor and amazing texture. Be sure it’s nice and cold!
- Sweetened Condensed Milk – This actually replaces the custard that’s in traditional ice cream recipes. Make sure you don’t accidentally grab evaporated milk or the recipe won’t work.
- Vanilla – Pure vanilla gives the best flavor when you can get it! Vanilla bean paste would work as well.
- Salt – A pinch or 2 to bring out the flavors.
- Oreos – The classic version is what I typically use, but feel free to experiment with the different cookie flavors! You’ll want to crush them into small chunks.
Enjoy!
~Nichole
No Churn Cherry Oreo Ice Cream
Ingredients
- 1 1/2 lb Cherries
- 2 Cups Heavy whipping cream
- 1 14-oz Can Sweetened condensed milk
- 1 tsp Vanilla
- 1/8 tsp Salt
- 10 Oreo cookies crushed
Instructions
- Slice each cherry in half, then remove the seeds and add the cherry halves to a food processor or blender.
- Blend until broken down and smooth, and set aside for later.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Fold in the condensed milk, blended cherries, and vanilla until combined.
- Fold in the crushed cookies, then pour into a loaf pan or Tupperware container.
- Optional: Crush some more Oreos and remove the seeds from 5-6 cherries.
- Then, slice them into smaller pieces and decorate the top of the ice cream.
- Cover and freeze for at least 6 hours or overnight until firm.
- Serve scooped into bowls or cones, optionally garnished with extra cherries and crushed Oreos.
Notes
This no-churn cherry Oreo ice cream can be stored in an airtight container in the freezer for up to 1 month.
