Lemon Oreo and Raspberry No Churn Ice Cream

I have been seeing all these delicious no-churn ice creams lately and I just had to go and make one of my own!

I’ve never made a no-churn ice cream before but it just might be my next go to! It is so easy and comes out smooth and delicious! The addition of lemon Oreos and fresh raspberries just takes it over the top!

Lemon Oreo and Raspberry No-Churn Ice Cream

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Like I was saying, I kept seeing a bunch of my favorite bloggers posting no-churn ice creams lately and once just really stood out to me. Annie’s Noms for Reasons to Skip the Housework is just so gorgeous and inspiring. I took her ice cream base recipe and ran with it!

You get the creaminess of the ice cream first then the tartness of the berries with a lingering lemon flavor. I will be making this again and again!

Lemon Oreo and Raspberry No Churn Ice Cream

Course: Dessert
Cuisine: Traditional
Prep Time: 15 minutes
freezing time: 6 hours
Total Time: 15 minutes
Servings: 6 servings
Calories: 622 kcal

The addition of lemon Oreos and fresh raspberries just takes it over the top!

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Ingredients

  • 6 oz fresh raspberries
  • 12 lemon Oreos crushed
  • 2 Cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 2 tsp light brown sugar

Instructions

  1. Place raspberries in a bowl, and gently crush them with a fork. Place Oreos in a bag and crush them with a rolling pin until the desired size you like. Set aside.
  2. Place the heavy cream a bowl and whip on high with hand mixer until it forms soft peaks, 3 to 5 minutes.
  3. Add in the condensed milk and vanilla, mix on low until just combined. Taste and add the brown sugar to your taste. Mix in sugar if adding.
  4. Gently fold in the cookies and crushed berries with a spatula. Spoon into a loaf pan or pan of your choice. Freeze for 6 to 8 hours or until set. Scoop and enjoy!

Recipe Notes

It helps if you place the hand mixer beaters and metal bowl in the freezer while getting the raspberries and Oreos ready. Having everything extremely cold makes the process faster.

Nutrition Facts
Lemon Oreo and Raspberry No Churn Ice Cream
Amount Per Serving
Calories 622 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 22g 110%
Cholesterol 131mg 44%
Sodium 198mg 8%
Potassium 369mg 11%
Total Carbohydrates 60g 20%
Dietary Fiber 2g 8%
Sugars 48g
Protein 8g 16%
Vitamin A 27%
Vitamin C 11.7%
Calcium 25.3%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

Step by Step Direction

Place raspberries in a bowl, and gently crush them with a fork. Place Oreos in a bag and crush them with a rolling pin until the desired size you like. Set aside.

Place raspberries in a bowl, and gently crush them with a fork. Place Oreos in a bag and crush them with a rolling pin until the desired size you like. Set aside.

Place the heavy cream a bowl and whip on high with hand mixer until it forms soft peaks, 3 to 5 minutes. Add in the condensed milk and vanilla, mix on low until just combined. Taste and add the brown sugar to your taste. Mix in sugar if adding.

Place the heavy cream a bowl and whip on high with hand mixer until it forms soft peaks, 3 to 5 minutes.
Add in the condensed milk and vanilla, mix on low until just combined. Taste and add the brown sugar to your taste. Mix in sugar if adding.

Gently fold in the cookies and crushed berries with a spatula. Spoon into a loaf pan or pan of your choice.

Gently fold in the cookies and crushed berries with a spatula. Spoon into a loaf pan or pan of your choice.

You get the creaminess of the ice cream first then the tartness of the berries with a lingering lemon flavor. I will be making this again and again!

Freeze for 6 to 8 hours or until set. Scoop and enjoy!

Yummy, you get the creaminess of the ice cream first then the tartness of the berries with a lingering lemon flavor. I will be making this again and again!

You get the creaminess of the ice cream first then the tartness of the berries with a lingering lemon flavor. I will be making this again and again!

You get the creaminess of the ice cream first then the tartness of the berries with a lingering lemon flavor. I will be making this again and again!

Drippy goodness, lol. What do you think? Will you be trying out no churn ice cream before the summer is over?? What is your favorite lemon berry combo?

If you like this recipe you might enjoy these:

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No Bake Raspberry Cheesecake Bites

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

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6 Comments at Lemon Oreo and Raspberry No Churn Ice Cream

  1. This look so fabulous! Thanks for linking up on Cook it! Craft it! Share it! I pinned it and will be featuring this later today on the group Facebook page 🙂 Hope to see you again this week!

  2. Thanks for stopping by the DIY Inspired Link Party last week. Your recipe looks amazing, I’m pinning it & sharing it in a roundup tomorrow on Food Folks and Fun. Hope to see you again at the link party! 🙂

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