By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 16
259 cal · 390 min
No Churn Oreo Fudge Ice Cream
Recipe GLPRc9c93bc599df2d
A rich and decadent no-churn ice cream featuring layers of whipped cream and sweetened condensed milk swirled with warm fudge and studded with crushed Oreo cookies. This dessert requires no ice cream maker and delivers creamy, indulgent results with minimal effort.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 (11.75 oz) jar hot fudge sauce
2 cups heavy cream
14 Oreo cookies
1 (14 oz) can sweetened condensed milk
Directions
Warm the hot fudge sauce in the microwave for 30 to 45 seconds, then set aside to cool slightly while you prepare the ice cream base.
Pour the heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed for about 3 1/2 minutes until stiff peaks form.
Gently fold the sweetened condensed milk into the whipped cream until well blended.
Crush or chop the Oreo cookies into bite-sized pieces. Reserve a small handful for topping, then gently fold the remaining Oreo pieces into the cream mixture.
Pour one-third of the ice cream mixture into a 2-quart freezer-safe container.
Drizzle one-third of the cooled hot fudge sauce evenly over the first layer.
Pour another one-third of the ice cream mixture over the fudge.
Drizzle another one-third of the hot fudge sauce over this layer.
Pour the remaining one-third of the ice cream mixture as the final layer.
Drizzle the remaining hot fudge sauce over the top layer, then use a knife to swirl the fudge into the ice cream for a marbled effect.
Sprinkle the reserved Oreo pieces over the top for garnish.
Cover the container and freeze for at least 6 hours until firm, or preferably overnight. Store in the freezer until ready to serve.
Comments
Every ingredient is a standard supermarket find at any Charlotte chain—heavy cream, sweetened condensed milk, Oreos, and jarred hot fudge sauce are all basic shelf stock. The cost per serving lands around 75 cents, making it genuinely cheap for a dessert that feeds 16. The stated 390 minutes (6.5 hours) is honest, mostly freezing time with maybe 15 minutes of actual hands-on work, so there's no deception about prep. This reheats poorly and is best served fresh from the freezer, but it stores beautifully for weeks and requires no special skill, making it ideal for a make-ahead Southern summer dessert or church gathering.
Sign in or create a free account to add your review.
