No Churn Oreo Ice Cream
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This No Churn Oreo Ice Cream features a dreamy combination of rich and creamy vanilla ice cream and delicious crunchy crushed Oreos. It’s a cool and refreshing treat and the best part is that you only need 4 simple ingredients to make it!
Oreo No Churn Ice Cream Recipe
No ice cream maker? No worries! With this easy, no churn recipe all you need is a few simple ingredients and about 10 minutes of prep time. The freezer does the rest of the work for you. Sweet and rich and chocked full of Oreo flavor, it’s not only easy but you’ll love the way it tastes!
This Oreo ice cream will remind you of the cookies and cream ice cream you find at the grocery-store, but let’s face it, homemade ice cream is always so much better. The crushed Oreos are woven all throughout the creamy base giving it the most incredible chocolatey flavor.
Just like this Butterbeer Ice Cream and Mint Chocolate Chip Ice Cream, you can easily make this no churn recipe anytime you’re craving a cool and delicious treat!
💖 Why We Love This Recipe
- No ice cream machine needed: This recipe only uses 4 simple ingredients and because it’s a no churn ice cream, it’s super easy to make. It’s perfect for a quick and refreshing dessert on a hot summer day.
- Oreo flavor: Who doesn’t love Oreos? As the crumbs mix with the ice cream base, they become soft, infusing the vanilla ice cream with yummy Oreo flavor,
- Better than store-bought: Not only does homemade ice cream taste better, but it also has better ingredients. Store-bought ice cream has preservatives and other ingredients to extend its shelf life. This recipe uses all fresh ingredients.
🔪 Recommended Tools:
- 9×5 Loaf Pan
- Stand mixer (or a hand mixer)
- Large bowl
- Measuring cup
- Food processor
🛒 Ingredients:
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Crushed Oreo cookies
👩🏼🍳How to Make This No Churn Oreo Ice Cream Recipe
Line a 9×5 loaf pan with parchment paper.
Step 1. In a large mixing bowl, use an electric mixer on medium speed to beat the cups of heavy cream until soft peaks form. Turn on high speed and continue to beat until stiff peaks form.
Note: You can use a whisk, but it will take a little bit of elbow grease to take the cream from soft peaks to stiff peaks.
Step 2. In a separate mixing bowl, mix together the sweetened condensed milk and vanilla extract. Fold the condensed milk mixture into the whipped cream until fully incorporated.
Step 3. Set aside a few cookies to top the ice cream before freezing. Chop the remaining cookies using a food processor.
Tip: If you don’t have a food processor, add the cookies to a Ziploc bag and crush them with a rolling pin or the flat edge of a mallet, until you have small crumbs.
Step 4. Fold in the chopped Oreo cookie crumbs.
Step 5. Pour the mixture into your lined loaf tin or a container with a lid.
Step 6. Decorate the top of the ice cream with roughly chopped small chunks of Oreo cookies.
Step 7. Cover with a lid or plastic wrap and freeze for at least 6 hours, or until firm.
Serve and enjoy!
You can keep your ice cream in the freezer for up to a couple of months. To prevent freezer burn, be sure to cover the loaf pan firmly with plastic wrap, followed by foil. You can also transfer it to an airtight container to help prevent freezer burn.
Homemade Oreo Ice Cream Variations
- Toppings: Get creative and add all sorts of fun toppings to this ice cream. Hot fudge sauce, chocolate sprinkles or mini chocolate chips are great options. You could also top it with a large dollop of Cool Whip.
- Chocolate Oreo ice cream: Double the chocolatey goodness by drizzling chocolate syrup into the ice cream mixture before freezing it.
- Oreo milkshake: Turn your ice cream into a milkshake just by adding in a little whole milk to a blender. You won’t need much milk because this ice cream does not freeze quite as firm as store-bought.
- Swap the cookies: The great thing about this recipe is that you can use any flavor Oreo cookie you prefer. Golden Oreos, Chocolate Mint and Chocolate Peanut Butter Oreos all work great in this recipe.
Why Is My No Churn Ice Cream Icy
The most common reason homemade ice cream can become icy is because there is too much water content in the dairy used to make it.
That’s why it is important not to substitute the heavy whipping cream with whole milk, coconut milk or even half and half. Heavy cream has much lower water content and creates a creamy texture.
How to Make This a Soft Serve Ice Cream
For kids that want a soft serve version, just add the mixture to a freezer bag. They can just squeeze the bag a few times to soften it up and the warmth of their hands will soften it. It really is that easy and they’ll have fun with it!
Want More Delicious Oreo Dessert Recipes?
- Easy Oreo Fluff
- Peppermint Oreo Pops
- Easy Oreo Milkshake
- Cake Mix Oreo Cookies
- Easy Oreo Poke Cake
- Oreo Rice Krispie Treats
- Chocolate Chip Oreo Brownie Bars
- White Chocolate Covered Oreo Cookies
- Oreo Cheesecake Bars
No Churn Oreo Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk 1 can
- 1 tsp vanilla extract
- 20 Oreo cookies
Instructions
- Line a 9×5 loaf pan with parchment paper.
- In a large mixing bowl, use an electric mixer on medium speed to beat the cups of heavy cream until soft peaks form. Turn on high speed and continue to beat until stiff peaks form.2 cups heavy whipping cream
- In a separate mixing bowl, mix together the sweetened condensed milk and vanilla extract. Fold the condensed milk mixture into the whipped cream until fully incorporated.14 ounces sweetened condensed milk, 1 tsp vanilla extract
- Set aside a few cookies to top the ice cream. Chop the remaining cookies using a food processor. If you don’t have a food processor, add the cookies to a Ziploc bag and crush them with a rolling pin or the flat edge of a mallet, until you have small crumbs.20 Oreo cookies
- Fold the chopped Oreo cookie crumbs into the whipped cream mixture.
- Pour the mixture into your lined loaf tin or a container with a lid.
- Decorate the top of the ice cream with roughly chopped small chunks of Oreo cookies.
- Cover with a lid or plastic wrap and freeze for at least 6 hours, or until firm.
Notes
Nutrition
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