No Churn Oreo Ice Cream
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.
Prep Time 10 minutes mins
Freezing Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 12 oz Oreos crushed: 2/3 in processor, rest by hand
- 1 tsp vanilla
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.
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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.