Forget everything you thought you knew about making ice cream! Seriously, you think you need that clunky machine that takes up half your freezer space? Nope! I’m letting you in on the absolute easiest way to get the creamiest, richest dessert right in your own kitchen. This recipe is my go-to when I need a major indulgence boost, and trust me; people go wild for my No Churn Salted Caramel Oreo Ice Cream.
This isn’t just ice cream; it’s a textural triumph. The magic is that heavy cream and sweet milk do all the work, giving you a scoopable, dreamy texture without ever having to turn a motor. It’s so good; you’ll want to make a double batch immediately. Let’s ditch the machine and jump right into the sweet stuff!
Why This No Churn Salted Caramel Oreo Ice Cream Recipe Works (E-E-A-T)
Okay, so the secret sauce—or lack thereof—to any great no-churn ice cream lies in chemistry, not churning power. Ice crystals are the enemy of creaminess, right? Well, when you use tons of fat from the heavy cream and dump in that super sugary sweetened condensed milk, you’re basically stopping those nasty ice crystals from forming big, chunky obstacles in your dessert. It’s brilliant protection!
That high sugar and fat barrier is exactly why this No Churn Salted Caramel Oreo Ice Cream comes out so delightfully smooth. I’ve tested other easy recipes—like that wild one I found for Dr. Pepper ice cream, believe it or not—but the combination of salty caramel swirled through this super rich base is just unbeatable. It coats your tongue so nicely; you won’t believe you didn’t churn this masterpiece.
Key Components for Perfect No Churn Salted Caramel Oreo Ice Cream
The two heavy hitters here are obviously the cream and the milk. You need that heavy whipping cream cold so you can whip mountains of air into it—that air is what gives you volume and keeps the whole batch light. Then, the cold sweetened condensed milk comes in, acting as your sweetness foundation and stabilizer. These two elements are the bedrock for every successful batch of No Churn Salted Caramel Oreo Ice Cream we make around here.
Gathering Ingredients for No Churn Salted Caramel Oreo Ice Cream
Alright, let’s get organized before we start whipping! Since we aren’t churning, the quality of what goes in really matters, especially since we aren’t baking anything. Make sure your heavy cream and your can of sweetened condensed milk are actually cold—put them in the fridge hours before you plan to start.
You’ll need 2 full cups of that heavy whipping cream, 1 (14 ounce) can of the cold condensed milk, and 1 1/2 cups of Oreos, which you should roughly chop up. Don’t forget the flavor boosters: half a cup of salted caramel sauce for mixing—plus extra for drizzling!—and a teaspoon of vanilla extract. It’s simple prep for the most incredible No Churn Salted Caramel Oreo Ice Cream you’ve ever dreamed of eating. If you love Oreos, you should definitely check out this amazing Oreo cheesecake recipe too!
Step-by-Step Instructions for Making No Churn Salted Caramel Oreo Ice Cream
This process is so straightforward, you’ll wonder why you ever bothered with an ice cream maker in the first place. It’s all about air incorporation and careful combining. Just follow these steps closely, and you’ll have spoon-ready perfection in no time!
Whipping the Cream and Mixing the Base
First things first: grab that cold heavy cream. You want to whip it in a large bowl using your mixer until you hit those stiff peaks. Don’t stop early! You need that volume. Once it stands up straight on the whisk, set it aside.
Now, in a separate bowl, whisk together your vanilla extract, the cold sweetened condensed milk, and that half cup of salted caramel sauce until everything is beautifully combined. Remember, cold ingredients are your friends here for the success of our No Churn Salted Caramel Oreo Ice Cream base.
Folding and Layering the No Churn Salted Caramel Oreo Ice Cream
Here is the most important part for texture! We have to be gentle. Take about one-third of your stiff whipped cream and fold it right into the condensed milk mixture. This is called ‘lightening the base,’ and it makes the final fold easier. After that’s incorporated, you carefully fold in the rest of the cream—we’re just barely mixing until it looks smooth.
Next, gently fold in nearly all of your roughly chopped Oreos. Save a few for the top, please! Pour half of that heavenly mixture into your freezer-safe loaf pan now. Drizzle generously with extra salted caramel sauce and sprinkle those reserved Oreos on top. Repeat that with the remaining ice cream mixture, more caramel, and the rest of your cookies.
Freezing Guidelines for Optimal No Churn Salted Caramel Oreo Ice Cream
Once everything is assembled, cover that container up tight! You need to seal it really well—a tight lid or a couple of layers of plastic wrap works wonders to keep freezer burn away from your amazing No Churn Salted Caramel Oreo Ice Cream. Pop it in the freezer for a minimum of six hours. Honestly, overnight is best so it gets perfectly firm and ready for scooping.
If you want to see some other lightning-fast frozen treats, you might love checking out this no-bake Funfetti Oreo icebox cake recipe. It’s a different kind of obsession!
Tips for Success with Your No Churn Salted Caramel Oreo Ice Cream
Even though this is super easy, a few little tricks will take your No Churn Salted Caramel Oreo Ice Cream from great to legendary. The biggest thing is the swirl—don’t just dump the extra caramel on top! Use a knife or a skewer to gently drag lines through the layers before you freeze it. That makes those beautiful ribbons that look so professional.
Also, don’t stress if you run out of Oreos. They are totally interchangeable! If you don’t have Oreos on hand, any sturdy chocolate sandwich cookie works just fine. Want even more decadent flavor? Feel free to mix in a handful of chopped pecans or chocolate chips when you fold in the bulk of your cookies. Remember, every good batch of No Churn Salted Caramel Oreo Ice Cream tastes better when you customize it a little. If you’re an Oreo fanatic, you seriously have to try this Oreo cheesecake recipe as well!
Storage and Serving Suggestions for No Churn Salted Caramel Oreo Ice Cream
Once your gorgeous No Churn Salted Caramel Oreo Ice Cream is fully set, storage is key to keeping that dreamy texture. You really want an airtight container—a shallow metal loaf pan covered tightly with plastic wrap pressed directly onto the surface works wonders, or just use a dedicated freezer container with a good seal. This keeps those pesky freezer smells out!
It lasts great for up to two weeks, but honestly, in our house, it usually disappears in half that time. When you’re ready to enjoy a scoop, remember my one crucial serving tip: don’t try to scoop it straight from rock-hard. Let it sit on the counter for about five to ten minutes—just long enough to temper slightly. This small window makes scooping so much easier! If you need to make extra caramel to drizzle on top, I have a fantastic recipe for divine caramel sauce here.
Variations on Your Favorite No Churn Salted Caramel Oreo Ice Cream
I love that this base recipe for No Churn Salted Caramel Oreo Ice Cream is so happy to take on other flavors! Once you master the basic technique, you get to play mad scientist in the best way possible. If you happen to be out of Oreos or just want something different, swap them out! Try chopped brownie pieces or even some crunchy pretzels if you want a salty-sweet kick.
My favorite alternative swirl is using peanut butter sauce instead of extra caramel. Just warm up some natural peanut butter so it drizzles nicely, and you’ve got an entirely new, decadent ice cream experience! Speaking of peanut butter obsession, if you haven’t tried my peanut butter cake recipe, you are truly missing out.
You can also boost the base flavor by adding some espresso powder right when you mix the condensed milk. It doesn’t make it taste overtly like coffee, but it sure deepens that caramel flavor in your No Churn Salted Caramel Oreo Ice Cream!
Frequently Asked Questions About No Churn Salted Caramel Oreo Ice Cream
I know you might have questions swirling around after seeing how easy this No Churn Salted Caramel Oreo Ice Cream is! Let’s get a few common concerns ironed out so you feel totally confident heading into the freezer stage.
Can I use regular milk instead of heavy cream in this No Churn Salted Caramel Oreo Ice Cream?
Oh, honey, I wouldn’t recommend it if you want that creamy texture. If you swap heavy cream for regular milk? You’re basically going to end up with a very sweet, caramel-flavored ice cube tray! The heavy cream is absolutely necessary because the high fat content keeps those pesky ice crystals small. Stick to the heavy cream for the best easy dessert experience!
How long does the No Churn Salted Caramel Oreo Ice Cream last in the freezer?
Because the recipe relies on that high sugar from the condensed milk to keep things soft, it actually lasts quite well! If you keep it sealed tightly—and I mean *tightly*—it’s fantastic for about two weeks. After that, you might start noticing the texture change slightly, but it’s still tasty. If you need a quick sugar fix that’s not ice cream, try these no-bake cookie delights!
If you followed the layering right and didn’t overmix, you should have some stunning swirls of caramel and chunks of Oreo in every scoop of your No Churn Salted Caramel Oreo Ice Cream. Seriously, you did great!
Estimated Nutritional Snapshot for No Churn Salted Caramel Oreo Ice Cream
Now, let’s talk real numbers, just because this No Churn Salted Caramel Oreo Ice Cream is packed with rich goodness! For a serving size of about 2/3 cup, you’re looking at roughly 450 calories. You’ll see high numbers for fat (around 28g) and sugar (45g), but that’s just the cost of creamy, no-churn magic, folks!
These numbers are rough estimates, of course. If you use lower-fat cookies or homemade caramel, those figures will shift a bit. But wow, 6 grams of protein per scoop is not too shabby for an indulgent treat like this!
Share Your Homemade No Churn Salted Caramel Oreo Ice Cream
Okay, I’ve shared all my secrets and showed you how easy it is to make this incredible No Churn Salted Caramel Oreo Ice Cream. Now it’s your turn! I absolutely live for hearing how things turn out when you make my recipes in your own kitchens.
Did you nail those stiff peaks on the first try? Are your caramel swirls looking gorgeous? Please, please, please come back here and leave me a star rating at the top of the page! It lets me know what’s working and what inspires me to write the next recipe for you all.
If you took a picture—and you totally should have because this stuff is gorgeous—tag me on social media! I want to see that beautifully layered ice cream. If you have questions or ideas, drop a comment below. I check this section all the time, usually with a spoon in hand, dreaming about the next batch. If you need to get in touch with me directly about anything else, you can always visit my contact page!
Print
No Churn Salted Caramel Oreo Ice Cream
- Total Time: 6 hr 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make rich, creamy ice cream without an ice cream maker using heavy cream, sweetened condensed milk, salted caramel sauce, and Oreo cookies.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1/2 cup salted caramel sauce, plus extra for swirling
- 1 teaspoon vanilla extract
- 1 1/2 cups Oreo cookies, roughly chopped
Instructions
- In a large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. This takes about 3 to 5 minutes.
- In a separate medium bowl, whisk together the cold sweetened condensed milk, 1/2 cup of salted caramel sauce, and vanilla extract until combined.
- Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it.
- Carefully fold the remaining whipped cream into the mixture until just combined. Do not overmix.
- Fold in most of the chopped Oreo cookies, reserving some for topping.
- Pour half of the ice cream mixture into a freezer-safe loaf pan or container. Drizzle with some extra salted caramel sauce and sprinkle with reserved Oreos.
- Top with the remaining ice cream mixture. Drizzle with more caramel sauce and sprinkle with the remaining Oreos.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
Notes
- For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- You can make your own salted caramel sauce if you prefer.
- Use any chocolate sandwich cookie you like if you do not have Oreos.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 1
- Protein: 6
- Cholesterol: 95
Keywords: no churn ice cream, salted caramel, Oreo, easy dessert, homemade ice cream