No Churn Oreo Ice Cream Bars
With a creamy Oreo ice cream topped with a thin chocolate shell, these No Churn Oreo Ice Cream Bars are an excellent summer dessert!
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If these No Churn Oreo Ice Cream Bars sound familiar, then it’s for good reason. Earlier this summer, I posted a simple recipe for No Churn Oreo Ice Cream. It was delicious! In fact, it was so delicious that it needed to show up again…this time in bar form. I think we’ve made about 3-4 batches of that Oreo ice cream already this summer. It’s so stinkin’ easy to make! And it just so happens to be the first ice cream that Robbie has ever tried!
How do you roll when it comes to ice cream toppings? Do you load up the top until you can barely see the ice cream underneath all of the sprinkles, chocolate sauce, cherries, etc? Or do you keep it simple? I personally go with the simple side of things. A couple of crumbled Oreos (that I proceed to stir into the ice cream) is how I usually roll. Well, that is unless we have magic shell in the pantry. Then it’s a couple of crumbled Oreos topped with magic shell.
Magic shell is one of the coolest things when it comes to ice cream. Once it hits the ice cream, it hardens immediately into a thin chocolate shell. Then you get to crack through that shell with your spoon kinda like a kid ripping the wrapping paper off a present on Christmas morning.
No Churn Oreo Ice Cream Bars
No Churn Oreo Ice Cream BarsDid you know that magic shell is almost embarrassingly easy to make? 2 ingredients. Melted chocolate and coconut oil. I made a batch of magic shell a couple of weeks ago for a fun topping on our ice cream, and that’s when it hit me. I wondered if I could turn that ice cream into ice cream bars. That’s how these No Churn Oreo Ice Cream Bars came to be. It did take a bit longer as you had to make the ice cream and then insert the popsicle sticks, but the result is well worth the wait! They say patience is a virtue, but I tell ya that patience is hard to come by when you know these ice cream bars are in your near future!
These No Churn Oreo Ice Cream Bars feature creamy Oreo ice cream coated with a thin chocolate shell. They’re perfect for those hot summer days when you really want a popsicle or ice cream. In fact, we ate all of these bars while sitting out on the back porch. They’re a fun and tasty summer creation! I hope you enjoy these ice cream bars as much as we did. Cheers, and enjoy that summer sun!
Did you make a batch of these No Churn Oreo Ice Cream Bars at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
No Churn Oreo Ice Cream Bars
Ingredients
For the No Churn Ice Cream
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 14-oz. can sweetened condensed milk
- 12 Oreo cookies crushed
- 8 wooden popsicle sticks
For the Chocolate Coating
- 3 cups semisweet chocolate chips
- ½ cup coconut oil
Instructions
For the No Churn Ice Cream
- Pour heavy cream into a large bowl. Using an electric mixer, whip heavy cream until soft peaks form (~1-2 minutes on high speed).
- Add vanilla extract and sweetened condensed milk; continue whipping until stiff peaks form.
- Using a spatula, fold in crushed Oreo cookies.
- Line an 8”x8” baking pan with plastic wrap, allowing extra plastic wrap to hang over the edges of the pan. Line bottom of pan with parchment or wax paper (on top of plastic wrap).
- Transfer the whipped mixture into the pan; spread mixture into an even layer.
- Place another piece of parchment or wax paper on top. Wrap top of pan with more plastic wrap.
- Freeze overnight, or until ice cream is solid (6-7 hours).
- About 30 minutes before removing the pan from the freezer, place wooden popsicle sticks in a bowl of water.
- Remove pan from freezer and uncover. Flip ice cream onto a large cutting board or work surface.
- Using a kitchen knife, slice lengthwise down the middle to create 2 equal rectangles. Make 3 slices widthwise across the pan to create 8 smaller rectangles. (Note: each rectangle should be ~2”x4”.)
- Remove popsicle sticks from water and insert one into a short edge of each rectangle.
- Return tray to the freezer for 1 hour to allow sticks to adhere to the ice cream bars.
For the Chocolate Coating
- Meanwhile, place chocolate chips and coconut oil in a metal bowl. Place over a gently simmering saucepan of water. (Note: Ensure that the bottom of the bowl does not touch the water in the saucepan.)
- Heat, stirring occasionally, until mixture is well combined and smooth.
- Fill tall drinking glass about ¾ with the melted chocolate mixture. (Note: A pint glass works well for this project.)
- Dip each ice cream bar into the melted chocolate, refilling the dipping glass as needed.
- Enjoy immediately, or wrap each bar in plastic wrap and store in the freezer.
Looking for other tasty summer desserts? Check out these other favorites, too:
What a great use for that ice-cream! I mean, Oreo ice-cream is delicious on its own, but then covered in chocolate? Specifically magic shell? Such memories! I’d love to have a whole bunch of these stashed in my freezer for when that little craving strikes (which is quite often 😉 ). So much better than anything store-bought!!
Oh, I would like to say I have a bunch of these ice cream bars stashed in the freezer…but we seem to eat them pretty much as fast as I can make ’em! Magic shell is such a fun ingredient, and it’s a great way to turn this ice cream into a bar. I only wish I had one right now…with my morning coffee. Haha!
Well, I must admit that this most made me feel a little nostalgic! I haven’t had magic shell in so long.. or ice cream for that matter, and I am seriously realising that this has to change soon! These bars really are the best of it all – I love that the ice cream is no churn, and that crisp topping – superb!
No way! Well, to be fair, I guess it is cold down in your area right now. I enjoy ice cream year round, but we do eat a lot more in the summer. The magic shell topping on these ice cream bars is a really fun way to serve ’em up! Thanks, Alex!
I was sure that magic shell was made with cannabis butter, but I like your version. As always, yo9u make the most amazing, fun food.
Haha! Cannabis butter? Is that a thing?
Yes, is is a thing. I’ve heard from a friend that you can make it at home, but that it really stinks up your house to the point that all your neighbors will be eyeing you suspiciously for months.
Hah! I’ll let you make the first run at that run, my friend. 🙂 Also, what’s that strange smell coming from your kitchen?
The magic shell is so simple to make, but so delicious!! I love these ice bars. The way that I eat my ice cream usually is with a ton of hot fudge.
I agree with you about magic shell, Dawn – it’s so easy to make! And talk about a fun way to put a spin on ice cream bars. Also, you and Laura would get along quite well as she loves the hot fudge + ice cream combo. 🙂
I love no-churn ice cream but this oreo one looks incredible! I haven’t had oreos in such a long time — you’re definitely bringing all the nostalgia back from my childhood with these latest recipes! Yum! I’m with you on keeping it simple with the extras — a nice chocolate magic shell is just right!
I’m all about the nostalgia, Michelle! In fact, I always say that I’m just a little kid trapped in an adult’s body. If I could go back to playing Super Mario Bros and collecting baseball cards, I would! I mean this whole “job” thing is for the birds. Haha! Magic shell on top of Oreo ice cream is pretty fantastic…and it did indeed take me back to my childhood days!
this looks so good david but i have an aversion to coconut oil. i wonder if you can use something else? i bet i could just thin out the chocolate with another oil … mm …
Hmmm, I’m thinking you could use another oil, but it would need to be one that hardens when it gets cold. Otherwise your magic shell would be a goopy mess. A quick google search shows some results for vegetable shortening. I also see vegetable oil (in smaller proportions) so that could be an option, too. Either way, everyone needs ice cream with magic shell on occasion! 🙂
David, you’re giving the Good Humor guy a run for their money with this treat. Great tip on making the magic shell chocolate coating.
We don’t do much ice cream, although it’s extremely popular here. But, if I do, I take it plain on the other hand Eva loads her’s up.
So are you saying I should get a van with a speaker on top and start driving around the neighborhood? 🙂 I could be convinced! I mean life in this covid world is pretty dull. Haha! Now I’m craving some ice cream, and it’s only 8:30am here.
David, I say get that load speaker, put a freezer in the back, and go for it. I think you’d make a perfect Good Humor guy…
Hmmm…let’s see how long Laura puts up with this new career endeavor. *grin*
I so love no churn ice creams- especially seeing I don’t have an ice cream maker anymore 🙂 and your Oreo ice cream inspired us to make a dairy free version – though we added a bit of bourbon to it! I’m usually on the simple side too – with the exception of homemade magic shell and dude, these bars are inspiring me to make some more – question is to spike ‘em or Not?
Don’t get me started on you and your ice cream maker, Shashi! You’re just gonna have to move up here so I can make you ice cream. 🙂
Wait…bourbon Oreo ice cream!? Now you’ve got my attention. Clearly you’re going to need to move up here so you can make me that ice cream! I’m intrigued with the spiked version for sure.
These ice cream bars look crazy delicious, David. (So convenient that the ice cream part is not churn!) I’ve always been a sucker for both magic shell and cookies cream ice cream, so you know I love everything about these.
I’m with ya, Marissa! Magic shell was always a favorite as a kid, and I always thought it was…well…magic. Who knew it was so easy to make!? I say let’s make ice cream + magic shell for this weekend!
I think I’ve mentioned once (Most likely, like a dozen of times lol) that I’m not an Oreos fan, but I can tolerate them as the part of ice cream. (In fact you should make oreo ice cream third time this summer, but try the combo of dulce de leche and Oreos – it’s amazing!) These bars look and sound delicious. Also, perfect job on the chocolate coating; it appears to have a nice smooth finish and a lovely snap (once cooled.) – almost as you’d do tempering.
So Oreos and dulce de leche? I suspect the reason you like that combination is not the Oreos but the dulce de leche…I know how you feel about that stuff! Haha. You’re exactly right about the shell. It’s like tempered chocolate, but it’s not…thanks to the magic of coconut oil. Pretty cool, huh??
I’ve never thought about making my own magic shell (but I guess why not, it makes perfect sense)! I can tell you with absolute certainty that these would go down like a house on fire around here, David. That oreo ice cream looks absolutely fabulous and that shell – yum! I am putting this on my list and making it this weekend. Thank you for sharing your recipe.
You should totally make your own magic shell, Katerina! It’s almost silly how easy it is. And this Oreo ice cream? I seriously can’t stop eating it. So creamy and delicious! Thanks so much for the kind words, my friend!
Oh what a treat! I’d totally have to hide these in the deep freeze so that I could actually enjoy some and not have them gone before I turn around! This looks like a delicious treat!
Haha! I can imagine how fast desserts disappear around your house, Kathy…especially frozen treats during the middle of summer! 🙂
I’ve bought a few packets of Magnums in the last few weeks just so on the odd day the sun comes out here in Scotland Lynne and I can enjoy an ice cream. I really should make my own like you have shown how easy and delicious it can be here! Thanks David. These Oreo ice cream bars are amazing. Love that easy quick setting chocolate!
I love a good Magnum bar, too, Neil! In fact, we first discovered Magnums on a European trip a number of years ago. Now we can get them pretty easily here in the States. In fact, I think we might have some in our freezer, too. They’re delicious! But I’ve gotta say that the no-churn Oreo ice cream is right up there, too. Neither one is safe in our house! Haha.
I want to make one of these! Even if its winter down here, there is no stopping me from getting ice cream
I’m with ya, Raymund. Ice cream tastes better in the summer, but that doesn’t stop me from eating ice cream year round. You should totally make a batch of no-churn ice cream. It’s delicious…and so easy to make, too!
These bars contain all I need in a summer treat: ice cream, chocolate, and a nice crunch! These look amazing, David! and Im always up for a no-churn ice cream!
Exactly! I’m all about texture when it comes to ice cream, and I love all sorts of crunchy things stirred in (Oreos, chopped toffee bars, nuts, etc.). I’ve gotta say the no-churn version was quite nice…the only problem is it just seems to disappear from the freezer. No idea how that happens! 🙂