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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
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings 8

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.