Halloween Chocolate Oreo Ice Cream: No-Churn Delight for All

This Halloween Chocolate Oreo Ice Cream is a creamy, no-churn dessert combining rich chocolate and crunchy Oreos, perfect for festive gatherings.

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Prep Time 10

Cook Time 4

Freezing Time 4

Total Time 4 10

Servings: 8 scoops

Course: DESSERTS

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ice Cream Base

2 cups Heavy Cream Provides a rich, creamy base.
1 can Sweetened Condensed Milk Adds sweetness and creamy consistency.
1/2 cup Dutch Process Cocoa Powder For a deep chocolate flavor.

For the Mix-ins

1 cup Oreo Cookie Pieces Adds delightful crunch.
1/2 cup Halloween Sprinkles/Candy Eyeballs For decoration and festive flair.

Equipment

mixing bowl
Rubber spatula
loaf pan

Method

How to Make Halloween Chocolate Oreo Ice Cream

In a large mixing bowl, whip the heavy cream and vanilla extract on high speed until stiff peaks form, about 2 minutes.
Gradually whisk in the Dutch process cocoa powder until fully integrated.
Gently fold in the sweetened condensed milk until the mixture is completely smooth and creamy.
Add the Oreo pieces and Halloween sprinkles, folding gently with a rubber spatula until everything is evenly mixed.
Pour the ice cream mixture into an 8"x4" metal loaf pan. Top with extra sprinkles and Oreo pieces.
Cover and freeze for at least 4 hours, or overnight for a firmer texture.
Scoop into cones or bowls, adding additional toppings as desired.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 150IUCalcium: 100mgIron: 1mg

Notes

Optional: Drizzle with chocolate sauce for extra indulgence. Store any leftover ice cream in an airtight container for up to 3 days.

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