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Home » Recipes » Ice Cream & Frozen Treats

Oreo Ice Cream Recipe | No Churn Ice Cream

Modified: Mar 17, 2023 · Published Mar 17, 2023 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links. Read our privacy policy.

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Oreo ice cream in a bowl with an oreo cookie on top with a text title.
Oreo ice cream in a bowl with an oreo cookie on top with a text title.
Oreo ice cream in a bowl with an oreo cookie on top.
Oreo ice cream in a loaf pan with a text title.

Homemade Oreo Ice Cream | No eggs, no cooking, and no ice cream maker but still this Oreo Ice Cream is absolutely creamy and loaded with sweet oreo cookie bits. Try this easy 4 ingredient no-churn oreo ice cream recipe for an indulgent and delicious dessert.

Oreo ice cream in a bowl with an oreo cookie on top.
Jump to:
  • What's the difference between Oreo Ice Cream and Cookies and Cream Ice Cream?
  • Ingredients
  • Substitutions
  • Instructions
  • Tips for making
  • What to serve with Oreo Ice Cream
  • Storage
  • FAQs
  • Recipe

Homemade ice cream without an ice cream maker is super easy with my no-churn, 2 ingredient ice cream base recipe. You'll whip heavy cream to stiff peaks and combine it with sweetened condensed milk for a light, creamy texture that rivals store-bought ice cream.

This no-churn ice cream recipe features the addition of chopped Oreo cookies to make a homemade Oreo Cookie Ice Cream!

What's the difference between Oreo Ice Cream and Cookies and Cream Ice Cream?

Oreo Ice Cream and Cookies and Cream Ice Cream are simply two names for the same thing - ice cream with chopped oreo cookies in it.

Ingredients

See the recipe card for exact amounts.

Oreo ice cream in a loaf pan.
  • Whipping cream: I use 35% fat whipping cream. You need the fat to help it whip!
  • Sweetened condensed milk: You'll need a 14 oz can (which yields 10 oz of sweetened condensed milk.) This is found in the baking aisle, near the evaporated milk. They are not the same thing though so make sure to get sweetened condensed milk. Eagle is a popular brand.
  • Oreo cookies: I use 15 cookies for this recipe, you can add more or less.
  • Vanilla extract: You can skip this if you don't keep it in the house and don't want to buy it just for this ice cream recipe but it does add a nice vanilla flavor to the ice cream.

Substitutions

  • Cookies: Try different flavors of Oreo Cookies, like Peanut Butter or Mint flavors.

Instructions

Prep Tips

  • The ice cream will need to freeze for at least 6 hours or overnight.
  • You'll need a loaf pan or something similar and plastic wrap for freezing the ice cream.

The ice cream itself takes less than 10 minutes to prepare and the rest of the time is simply waiting for it to freeze.

Whipping cream in a bowl with vanilla extract.

Whip the cream to stiff peaks. This takes a few minutes with an electric beater. You can also use a whisk, it just takes longer to whip cream by hand.

Whipped cream at stiff peaks on the end of a whisk.

The cream is at stiff peaks when the point on top of the cream stands straight up and doesn't bend over. This is the perfect texture for no-churn ice cream.

Chopping oreo cookies.

Roughly chop the oreo cookies. This gives a nice balance of crumbs and chunks in the ice cream.

Folding cookies into whipped cream.

Carefully fold the cookies and sweetened condensed milk in. You don't want to knock out all of the air that you just whipped into it. Just go slow and don't stress.

Pressing plastic wrap into the surface of ice cream in a loaf pan.

Add the ice cream to a loaf pan. Press plastic wrap into the surface of the ice cream to help prevent ice crystals and freeze the ice cream for 6 hours or overnight.

Plastic wrap pulled back halfway on frozen ice cream in a loaf pan.

Let the frozen ice cream sit on the counter for 10 minutes before serving to make scooping easier.

Oreo ice cream in a bowl with an oreo cookie on top.

Tips for making

  • stiff peaks: whip the heavy cream to stiff peaks so your ice cream will have a light and creamy texture.
  • ice crystals: ice crystals will form on top of the ice cream while it's freezing. To help prevent them press plastic wrap into the top of the ice cream. Some ice crystals will still form but you can brush them away with a pastry brush.
  • soft ice cream: Freeze the ice cream for 6 hours for a soft-serve type consistency.
  • hard ice cream: Freeze the ice cream overnight for more of a hard ice cream consistency. This is my preference.

What to serve with Oreo Ice Cream

This no-churn ice is great served on its own but if you want to pair something with it for an epic dessert, try my Super Frudgy Brownies or my Dark Chocolate Avocado Brownies.

Try my other no-churn ice cream flavors like Mint Chocolate Chip Ice Cream or my Pumpkin Pie Ice Cream recipe. For super decadent flavors try my Chocolate Peanut Butter Ice Cream recipe or my Cinnamon Roll Ice Cream with edible dough chunks!

Oreo ice cream in a bowl with an oreo cookie on top.

Storage

Store the ice cream tightly covered in the freezer.

FAQs

What is Oreo Ice Cream made of?

This no-churn ice cream recipe requires only whipping cream, sweetened condensed milk, and Oreo cookies. Vanilla extract is optional.

Recipe

Oreo ice cream in a bowl with an oreo cookie on top.
5 from 3 votes

Oreo Ice Cream Recipe

Author : Jacqueline Piper
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Freezing Time: 6 hours hours
Total Time: 6 hours hours 10 minutes minutes
Servings: 10
Easy no-churn ice cream made with a 2 ingredient base and chopped Oreo cookies.
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Ingredients
 
 

  • 2 cups heavy cream 35%
  • 14 oz sweetened condensed milk
  • 15 Oreo cookies roughly chopped
  • 1 teaspoon vanilla extract optional

Instructions

  • Make the base: Add the vanilla to the cream (if using) and whip the cream to stiff peaks.
  • Flavor: Fold in the chopped cookies and sweetened condensed milk.
  • Freeze: Add the ice cream to a loaf pan. Cover the ice cream with plastic wrap to minimize ice crystals forming on top, pressing the plastic into the surface. Freeze for 6 hours or overnight. See notes.
  • Serve: Let the ice cream sit at room temperature for 10 minutes before serving to make scooping easier.

Equipment

  • Loaf Pan
  • Hand Blender

Video

Notes

Stiff peaks: Cream is whipped to stiff peaks when you can hold a dollop up and the point stays standing up and doesn't bend over. If it bends over this is at soft peaks. You need stiff peaks for no-churn ice cream.
You can whisk the cream by hand using a whisk it just takes longer.
Freeze for 6 hours for a soft-serve consistency.
Freeze overnight for a hard ice cream consistency.  This is my preference.
Try a different Oreo flavor to switch things up.

Nutrition

Calories: 374kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Fiber: 1g | Sugar: 30g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

Oreo ice cream in a loaf pan with a text title.

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