Oreo Ice Cream Recipe
Easy no-churn ice cream made with a 2 ingredient base and chopped Oreo cookies.
Servings: 10
Calories: 374kcal
Equipment
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.
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
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