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Sweet and so delicious, no churn Chocolate Malt Oreo Ice Cream. It’s everyone’s favorite ice cream. Made with just 7 ingredients and using the simplest method. The base is made with heavy cream, cocoa powder, malt powder, sweetened condensed milk, vanilla, instant espresso, and sea salt. Then crushed Oreo cookies are swirled in. This takes only minutes to pre
pare, requires zero eggs, and no fancy ice cream machine. You can’t beat this cold creamy treat, it’s delicious and so super simple.
Of all the ice cream recipes I’ve posted over the past 10+ years, this might just be my favorite. It’s a tie between my chocolate peanut butter ice cream and that vanilla olive oil ice cream I shared last summer. I adore this recipe so much. I’ve been holding onto it for a couple weeks now and am so excited to finally share it with you all.
It’s everyone’s favorite cookie swirled into the creamiest, richest, just so perfectly sweet, chocolate ice cream. And I like to do my Oreo ice cream with double the chunks of Oreo cookies. I also add two ingredients that may surprise you, but that make this Oreo ice cream better than any other.
Malted milk powder and espresso, these ingredients might not be what you would expect. But the two additions enhance the rich chocolate flavor and add unertone notes of vanilla throughout.
The details
Step 1: make the chocolate base
Whip the cream with the chocolate powder until you have whipped cream. Keep it very lightly whipped so the cream does not get too grainy. Add the malted milk powder, espresso, and then sweetened condensed milk. This is what adds sweetness the ice cream. Then add plenty of vanilla, and a little sea salt too.
Oh, and lots of vanilla.
Step 2: the Oreos
This is simple, grab your Oreos and give them a light smash. Now fold the crushed up cookies into the chocolate ice cream.
Step 3: freeze the ice cream
Simply freeze the ice cream in a glass container or loaf pan. I like to use something like this rectangle loaf pan.
Once frozen, you can scoop and enjoy any way you love. Waffle cones are especially fun if you ask me!
Every spoonful is rich, creamy, perfectly sweetened, and full of chunks of Oreo cookies. It’s so fun, but even more delicious!!
I love the rich flavor of the chocolate when paired with chunks of Oreos and malt powder.
Maybe make a double batch – one for this week and one for the week ahead. I like to keep my freezer stocked with ice cream at all times!
Looking for other homemade ice cream recipes? Here are a few ideas:
No Churn Vanilla Bean Olive Oil Ice Cream
Homemade Strawberry Shortcake Ice Cream Bars
Blackberry Lavender Ice Cream Sandwiches
Swirled Berry Ice Cream Butter Cake
Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
Malted Milk Cookies n’ Cream Ice Cream Sandwiches
No Churn Minted White Chocolate Swirled Ice Cream
Peanut Butter Brownie Ice Cream Bars
Lastly, if you make this be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No Churn Chocolate Oreo Ice Cream
Servings: 6
Calories Per Serving: 574 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/4 cup malted milk powder (or use an addition 1/4 cup cocoa)
- 1 (14 ounce) can sweetened condensed milk (use less to our taste)
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso
- 1 teaspoon flaky salt
- 16-20 Oreo cookies, crushed
Instructions
- 1. Using an electric mixer, whip the cream, cocoa powder, malted milk powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the condensed milk, vanilla, and salt. Whip to gently combine. 2. Fold in the crushed Oreo cookies. 3. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Literally the best ice cream I’ve ever made!!! Tks so much.
Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
Can this be put in a churned to speed it up?
Hi there! I haven’t ever churned this recipe before so I can’t say for sure! So sorry!
This is the best ice cream we ever had! Made it twice in a week!!! Thank you!!!
Yay I loveee to hear this!! Thank you so much Marie!
This is my children’s favorite ice cream. Easy to make with little helpers, who are happy to lick any and all remnants after it’s done. It’s perfection!
So glad you enjoyed this ice cream! xT
Amazing. So easy and so delicious. Excited to try your other modifications!
Thank you so much! So glad this recipe was a success for you! xT
This is SUPER rich. It never got to an ice cream consistency — more fudge-like. I’d also forgo the espresso. It might’ve been the brand I got but it has a very strong flavor. I’m going to use this to make milkshakes to tone it down. Still really yummy though!
Hey Taylor! I’m so sorry it didn’t turn out well as ice cream for you! Thank you for letting me know! xT
Quick question: 2 tsp of instant espresso powder or of the instant espresso brewed? I’m assuming the powder. Thanks!
Hi! 2 tsp of the powder! xT
I made this in the morning and we ate it for dessert after dinner. Super delicious.
So glad you loved this ice cream!! Thanks for trying out the recipe! xT
We made this at 7:30 pm, so couldn’t try it until the morning but no one complained about ice cream for breakfast! It’s delicious!
Haha love the ice cream for breakfast! xT
My favorite ice cream recipe I have ever made in the history of ever, and I make a lot! I had to sub the malted milk with more cocoa, and I thought, I wonder if peanut butter would be good? I learned that, YES, it is.
Wow thank you so much Nicole! Such a compliment! I really appreciate it! xT