Oreo Ice Cream Recipe (No-Churn)

5 from 1 vote

This easy, creamy Oreo Cookie Ice Cream is silky smooth with big chunks of Oreos — and 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 get store-bought ice cream again! Perfect dessert for summer.

Prep Time10

Freezing time4

Total Time4 10

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 317kcal

Author: Cara Lanz

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. For fine crumbs, use a blender or food processor. I like larger chunks of cookies, so I crush them in a zip top bag with a rolling pin.
Whip the cream and vanilla in the chilled bowl with an electric mixer at medium high speed for 3-5 minutes until stiff peaks form -- when the peaks stand up straight without folding over.
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. Press 4 broken Oreos into the ice cream mixture.
Press plastic wrap directly onto the surface of the ice cream, tightly cover, and freeze for 4-6 hours or overnight, until it is completely firm.
Store 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.
To avoid getting ice crystals on the ice cream, cover the surface of the ice cream with a layer of plastic wrap.

Video

Notes

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 the quickest and fluffiest whipped cream, chill the bowl and beaters in the freezer for 10-15 minutes, and use very cold heavy cream.

Nutrition