No Churn Oreo Ice Cream in 3 Easy Steps - Unbel

Question 1

Can I use low-fat cream instead of heavy whipping cream?

Accepted Answer

Oh honey, I wish! But no—low-fat cream just doesn't have enough fat to whip up properly. You'll end up with sad, soupy disappointment instead of that dreamy fluffy texture we love. Stick with full-fat heavy whipping cream (the cold kind straight from the fridge) for perfect peaks every time.

Question 2

How do I prevent icy texture in my no churn ice cream?

Accepted Answer

Two secrets here: First, whip that cream until it's thick enough to hold mountain peaks—undermixing leads to ice crystals. Second, press plastic wrap right against the surface before freezing to block out air. (This trick saved my batches once I figured it out!) And don't skimp on freezing time—at least 6 hours means perfectly creamy results.

Question 3

Can I add other mix-ins besides Oreos?

Accepted Answer

Absolutely! This recipe is your playground. My family loves it with chocolate chips, crushed peppermint candies (holiday magic!), or even swirls of peanut butter. The key is keeping your add-ins small and evenly distributed—nobody wants all the good stuff in one bite. Just fold them in gently after the Oreos to keep that airy texture.

No Churn Oreo Ice Cream

Ingredients

Instructions

Notes

Nutrition