Go Back

No Churn Oreo Fudge Ice Cream

Servings 16 servings


  • 2 cups 1 pint heavy cream
  • 1 (14oz) can sweetened condensed milk (I used fat free)
  • 14 Oreos, crushed or cut into fourths or sixths depending on the size of chunks you want
  • 1/2 (11.75oz) jar Smucker's Hot Fudge, warmed for 30 to 45 seconds in the microwave; allow to cool slightly (approximately 9 Tbsp hot fudge)


  • In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed.
  • Fold in the sweetened condensed milk until well blended.
  • Gently fold in most of the Oreo pieces, saving a few for the top, for looks.
  • Using a 2 quart container, pour ⅓ of the ice cream mixture. Drizzle with the hot fudge. Pour another ⅓ of the ice cream mixture; drizzle with hot fudge. Pour the last ⅓ of the ice cream mixture. Drizzle with hot fudge, and swirl with a knife. Top with remaining Oreo pieces.
  • Freeze 6 hours or until firm; freezing overnight is good. Store in the freezer.


 © DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.