No Churn Oreo Ice Cream

With just four ingredients, this delicious Oreo Ice Cream is the perfect combination of rich and cream vanilla ice cream with chocolate-y Oreo cookies! It's so delicious and easy to make, you'll never want store-bought again!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword no churn oreo ice cream, oreo ice cream recipe

Prep Time 10

Chilling time 6

Total Time 6 10

Servings

Calories 670kcal

Equipment

9x5 loaf pan
parchment paper
Mixing bowls

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

Toss a few scoops in the blender with a splash of milk to make a tasty Oreo milkshake!

Nutrition