This easy Oreo Ice Cream Recipe makes the creamiest homemade ice cream ever — no ice cream maker necessary!
With just 4 simple ingredients, you can whip up a sweet summer treat that’s so delicious you may never turn to store-bought ice cream again! Perfect dessert for summer.
Cookies and cream ice cream from the store is okay, but I always want it to have MORE delicious cookies.
And not more Oreo crumbs that speckle the vanilla ice cream. I want big chunks of still-sandwiched-together Oreos in my ice cream!
Enter this homemade Oreo ice cream recipe. It’s so easy to make with just a few simple ingredients.
And the best part is you get to put in as many or few cookies as you want!
With this easy no churn ice cream recipe, you just whip the cream, fold in sweetened condensed milk, stir in the cookies, and wait for it to freeze -- by far the hardest part of making this ice cream.
BUT it’s so rewarding when you scoop up this smooth and creamy ice cream you made yourself — no fussy ice cream maker necessary!
For an even more decadent treat, scoop it into twisted open Oreo cookies for homemade Oreo ice cream sandwiches!
You’re going to love this
Super easy to make with simple ingredients.
Now you can have your favorite ice cream flavor with AS MANY COOKIES AS YOU WANT!
Homemade ice cream recipe without an ice cream machine
Easy and impressive summer ice cream dessert.
Try these easy no-churn ice cream recipes next!
Ingredients
Heavy whipping cream. Look for heavy cream or heavy whipping cream in the dairy aisle — they’re the same thing. Make sure you don't accidentally grab whipping cream -- it has less fat than heavy whipping cream and doesn’t whip up quite as thick and creamy as heavy whipping cream.
Vanilla extract. Pure vanilla extract mixed with whipped cream and sweetened condensed milk creates the vanilla ice cream base for this cookies and cream ice cream.
Sweetened condensed milk. Sweetened condensed milk adds creamy sweetness to the whipped cream.
Oreos. You can use any kind of sandwich cookies you like — golden, double stuffed, mint, peanut butter — or any of the fun flavors you can find!
Step-by-step instructions
Step 1
Chill a large metal or glass mixing bowl and beaters in the refrigerator for 30 minutes or the freezer for 10-15 minutes.
Keep the heavy cream very cold until it is time to start making the whipped cream.
Cream whips up the quickest and lightest when everything is chilled.
Step 2
Crush 12 of the Oreo cookies into crumbs.
If you like fine crumbs, use a blender or food processor. I like to keep plenty of larger chunks of cookie in there, so I place them in a zip top bag and crush them with a rolling pin.
Step 3
In a very large bowl, whip the cream and vanilla with a hand mixer or stand mixer at medium high speed for 3-5 minutes.
Whip until light and fluffy and stiff peaks form -- this means the peaks stand up straight when the beaters are lifted.
Be careful not to overwhip it or it can become grainy.
Step 4
Fold sweetened condensed milk into the whipped cream.
Step 5
Gently stir the Oreos into the sweetened whipped cream.
Step 6
Spoon the mixture into a freezer-safe container or loaf pan. Gently press a few more broken Oreos into the ice cream mixture.
Press plastic wrap directly over the surface of the ice cream, tightly cover it and freeze for 4-6 hours or overnight, until it is completely firm.
Serving Ideas
Now the fun part! Serve your Oreo cookie ice cream:
- Scooped into waffle cones
- Over brownies for a decadent brownie sundae
- With MORE crushed Oreos
- Smothered in whipped cream
- Topped with this super easy 2-ingredient chocolate magic shell
- Sandwiched between Oreo wafers for Oreo ice cream sandwiches!
Storage
Store your no-churn Oreo ice cream in a tightly sealed container in the freezer, preferably in the back of the freezer to avoid temperature fluctuations, which can cause ice cream to become grainy.
For best results and to avoid getting ice crystals on the ice cream, cover the surface of the ice cream with a layer of plastic wrap.
How to Make Oreo Ice Cream Sandwiches
Turn your homemade Oreo Ice Cream into the ultimate summertime treat: Oreo ice cream sandwiches! They're super cute, fun and easy to make, and the perfect portion-contolled treat! Get the recipe here!
Expert Tips
Whip the cream in a metal or glass bowl. A plastic bowl can interfere with the chemical reaction needed to create light and fluffy whipped cream.
For best results making the whipped cream, chill the bowl and beaters in the freezer for 10-15 minutes, and use very cold heavy cream.
Whip the cream until stiff peaks form, which means the peaks stand up when you lift the beaters.
Recipe FAQs
To make this cookies and cream ice cream, you need heavy whipping cream, vanilla, sweetened condensed milk, and Oreos.
A no churn recipe for ice cream means that you don’t need to make a custard base and rely on an ice cream maker to churn it into ice cream.
No-churn ice cream starts with light and airy whipped cream that’s sweetened and frozen into smooth, creamy homemade ice cream.
Homemade no-churn ice cream has the perfect consistency with a very smooth, velvety, creamy texture, thanks to the unctuous whipped cream.
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Oreo Ice Cream Recipe (No-Churn)
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- 14 ounces sweetened condensed milk
- 16 Oreos
Instructions
- Chill a large metal or glass mixing bowl and beaters in the refrigerator for 30 minutes or the freezer for 10-15 minutes.Keep the heavy cream very cold until it is time to start making the whipped cream.
- Crush 12 of the Oreo cookies into crumbs. If you like fine crumbs, you can use a blender or food processor. I like to keep plenty of larger chunks of cookie in there, so I place them in a zip top bag and crush them with a rolling pin.
- In a very large bowl, whip the cream and vanilla with a hand mixer or stand mixer at medium high speed for 3-5 minutes. Whip until light and fluffy and stiff peaks form -- this means the peaks stand up straight when the beaters are lifted. Be careful not to overwhip it or it can become grainy.
- Fold sweetened condensed milk into the whipped cream.
- Gently stir the Oreos into the sweetened whipped cream.
- Spoon the mixture into a freezer-safe container or loaf pan. Gently press a few more broken Oreos into the ice cream mixture. Press plastic wrap directly over the surface of the ice cream, tightly cover it and freeze for 4-6 hours or overnight, until it is completely firm.
- Store your no-churn Oreo ice cream in a tightly sealed container in the freezer, preferably in the back of the freezer to avoid temperature fluctuations, which can cause ice cream to become grainy.For best results and to avoid getting ice crystals on the ice cream, cover the surface of the ice cream with a layer of plastic wrap.
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