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No Churn Oreo Ice Cream

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This post first appeared on Another Scoop Please, where I am a contributor.

This homemade oreo ice cream is a simple no churn recipe that is creamy, rich, and utterly delicious! Loaded with oreo cookie chunks in every bite, this easy recipe is so simple to make! You only need 4 ingredients and 5 minutes to make this egg-free, no cook, no fancy equipment required homemade ice cream! 

Oreos are amazing on their own, but adding them into rich and creamy homemade ice cream makes them even better! This delicious homemade dessert is so simple to make, and will take you straight back to those childhood summer days!

oreo ice cream in glass dish in front of container, surrounded by cookies

This recipe is so great because its so simple. This no churn recipe can be made without an ice cream maker, so you can make it anytime! All you need is a hand mixer, a freezer, and a little bit of time! 

This is an egg-free and cook-free recipe, too, meaning you only need four ingredients to make this – and one of those ingredients is a package of cookies! Seriously, it’s so simple and yet the ice cream is so good! 

overhead view of oreo ice cream in dish

Recipe Ingredients 

To make this no churn ice cream, you only need four ingredients:

  • Heavy Cream – you want good quality, fresh cream here with a good fat content to help make your ice cream luscious and creamy!
  • Sweetened Condensed Milk – 
  • Vanilla Extract – helps to add great depth of flavor! Make sure you use quality real vanilla extract.
  • Oreo Cookies – the regular ones!

How to make Oreo ice cream without an ice cream maker

This recipe is a cinch to make! For the full recipe and directions, make sure you scroll down to the recipe card below, but here is a simple overview:

  1. Smash the cookies! You want to end up with some smaller pieces and some bigger chunks, so don’t totally pulverize everything into a dust.
  2. Pour the heavy cream into a large bowl.
  3. Using a hand mixer, beat the cream on high speed for about 3 to 4 minutes, or until stiff peaks form.
  4. Add the sweetened condensed milk and the vanilla extract.
  5. Whip on high for 1 minute.
  6. Add in the crushed cookies and whip on low speed for 10 – 20 seconds.
  7. Add the mixture to a loaf pan or a freezer safe bowl.
  8. Wrap the container in plastic wrap, pressing down against the ice cream so that ice crystals don’t form, and chill for 8 hours (or overnight).
  9. Enjoy!

Tip: Allow the ice cream to sit on the counter for 5 to 10 minutes before scooping.

collage of images showing how to mix ice cream
images showing mixing ice cream

Recipe Tips

Freezing – If you are using a container with a lid, I recommend leaving a ½” space at the top of the container so that it has plenty of room to expand during freezing. 

This recipe will keep in the freezer for two months.

Pro Tip: Keep a few of the cookie chunks to sprinkle on top of the ice cream before freezing! It looks so pretty, but its also so fun to see big chunks of ice cream right on top!

cookies and cream ice cream surrounded by oreo cookies

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Yield: 6-8 servings

No Churn Oreo Ice Cream Recipe

oreo ice cream in glass dish in front of container, surrounded by cookies

This homemade oreo ice cream is a simple no churn recipe that is creamy, rich, and utterly delicious! Loaded with oreo cookie chunks in every bite, this easy recipe is so simple to make! You only need 4 ingredients and 5 minutes to make this egg-free, no cook, no fancy equipment required homemade ice cream!

Prep Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 16 oz heavy cream
  • 15 oz can sweetened condensed milk
  • 1 tsp vanilla
  • 1 cup oreo cookies, crushed

Instructions

    1. Smash the cookies! You want to end up with some smaller pieces and some bigger chunks, so don’t totally pulverize everything into a dust.
    2. Pour the heavy cream into a large bowl.
    3. Using a hand mixer, beat the cream on high speed for about 3 to 4 minutes, or until stiff peaks form.
    4. Add the sweetened condensed milk and the vanilla extract.
    5. Whip on high for 1 minute.
    6. Add in the crushed cookies and whip on low speed for 10 - 20 seconds.
    7. Add the mixture to a loaf pan or a freezer safe bowl and even out the top.
    8. Wrap the container in plastic wrap, pressing down against the ice cream so that ice crystals don’t form, and chill for 8 hours (or overnight).
    9. Enjoy!

Notes

Tip: Allow the ice cream to sit on the counter for 5 to 10 minutes before scooping.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 566Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 92mgSodium: 217mgCarbohydrates: 61gFiber: 1gSugar: 52gProtein: 9g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

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