Creamy, cookie-laced Oreo ice cream—no ice cream machine needed. Heavy cream, sweetened condensed milk, vanilla, and crushed Oreos fold into a frozen delight.
Why You Will Love This Recipe
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No ice cream maker required—mix and freeze!
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Rich, creamy texture from heavy cream and condensed milk.
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Oreos throughout give crunch and bite.
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Easy and crowd-pleasing dessert.
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Versatile—you can swap cookies or add mix-ins.
No Churn Oreo Ice Cream
No‑Churn Oreo Ice Cream delivers the indulgence of classic cookie‑and‑cream in a completely no‑machine form. You begin by crushing the Oreos—two thirds in a food processor to fine pieces, the rest by hand for texture variation—so you get both cookie dust and chunks. Meanwhile, heavy cream is whipped with vanilla until soft peaks form, creating a sturdy but delicate base. Sweetened condensed milk is then folded in, adding sweetness, creaminess, and density so the ice cream holds form.
Gently folding in Oreo pieces ensures they stay suspended throughout the base—small bits for bite, larger bits for surprise crunch. The mixture is transferred into a loaf pan, smoothed, covered, and frozen for about 6 hours. During this time, the dessert sets—cream thickens, flavors meld, and cookies partially soften but still maintain structure. The result is dense yet scoopable ice cream with luscious mouthfeel and Oreo crunch in every bite.
Because there is no churning or freezing machine, this recipe is wonderfully accessible. Yet its results rival churned ice cream: smooth, flavorful, and full of texture. It’s perfect for parties, weekend treats, or when you want homemade ice cream without special equipment. You can alter cookie flavors, mix in chocolate chips, or swirl fudge—all adaptable to taste.
Served cold, you’ll notice contrast: creamy base, chunks of cookie, and the visual appeal of black Oreo bits against pale cream. It’s elegant in its simplicity. You can scoop directly into bowls, cones, or pair with warm desserts for contrast. Store in airtight container to preserve flavor and prevent ice crystals.
Servings
About 8 servings
Time
| Task | Duration |
|---|---|
| Crush Oreos & prepare base | ~5 minutes |
| Whip cream & fold in ingredients | ~3–4 minutes |
| Transfer & smooth into pan | ~2 minutes |
| Freeze | ~6 hours |
| Total time | ≈ 6 hours 15 minutes (mostly freezing) |
Ingredients
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2 cups heavy whipping cream
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14 oz sweetened condensed milk
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12 oz Oreos (crushed: 2/3 in processor, rest by hand)
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1 tsp vanilla
Instructions
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Crush about 2/3 of the Oreos in a food processor to fine pieces; crumble the remainder by hand into smaller chunks.
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In a large bowl, whip heavy cream with vanilla until soft peaks form.
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Fold in condensed milk gently, then fold in Oreo pieces fully.
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Spread mixture into a loaf pan; cover with foil or plastic wrap.
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Freeze 6 hours or until firm.
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Serve scoops or slices.
Tips
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Don’t overmix once cookies are added to preserve chunks.
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Line the pan with parchment for easier removal.
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Cover tightly to avoid frost buildup.
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Let sit a minute before scooping for easier serving.
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Use insulated container to help maintain texture in freezer.
No Churn Oreo Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 12 oz Oreos crushed: 2/3 in processor, rest by hand
- 1 tsp vanilla
Instructions
- Crush about 2/3 of the Oreos in a food processor to fine pieces; crumble the remainder by hand into smaller chunks.
- In a large bowl, whip heavy cream with vanilla until soft peaks form.
- Fold in condensed milk gently, then fold in Oreo pieces fully.
- Spread mixture into a loaf pan; cover with foil or plastic wrap.
- Freeze 6 hours or until firm.
- Serve scoops or slices.
Notes
- Don’t overmix once cookies are added to preserve chunks.
- Line the pan with parchment for easier removal.
- Cover tightly to avoid frost buildup.
- Let sit a minute before scooping for easier serving.
- Use insulated container to help maintain texture in freezer.
