No Churn Oreo Fudge Swirl Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
This easy no-churn Vanilla bean ice cream is full of Oreo chunks and a delicious ribbon of fudge.
  • 475 milliliters ( 2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • Inside of one vanilla bean
  • 15 milliliters (1 tablespoon) vanilla extract
  • 110g (~1 cup) roughly chopped Oreos (about 10 cookies)
  • 1 recipe for fudge ripple, chilled (see below)
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla bean, vanilla extract and Oreos
  3. Once cream is ready, fold it into sweetened condensed milk mixture
  4. Pour half of ice cream into a regular-sized loaf pan; drizzle with half of fudge ripple and carefully use a knife to cut through the fudge for a light swirl effect; repeat with remaining ice cream mixture and fudge ripple
  5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Base from Martha Stewart
Recipe by Keep It Sweet Desserts at