If you’re a fan of cookies and ice cream, this homemade Oreo ice cream recipe is exactly what you’ve been craving. It’s rich, creamy, packed with cookie chunks, and best of all, no ice cream machine needed!
It’s the kind of treat that works on a hot summer day or anytime you’ve got extra Oreos waiting to be used. Simple to make and full of cookies-and-cream flavor, it’s always a hit.
This is an easy, no-churn Oreo cookies and cream ice cream recipe you can throw together with just a few pantry staples. No eggs. No fuss.
Just a simple base of whipped cream and condensed milk, mixed with vanilla and loaded with crushed Oreo cookies.
Right after you’ve scooped this into your loaf pan, check out more cookies and cream ice cream recipes for more ideas, and if you’re feeling playful, this Cookie Monster ice cream will hit the spot too!
Table of Contents
The best part…
- No special equipment needed: A hand mixer and a freezer are all you need.
- Super creamy texture: Thanks to the whipped cream and condensed milk base.
- Loaded with Oreos: Every bite has a good mix of creamy and crunchy.
- Customizable: Add chocolate chips, use flavored Oreos, or swirl in fudge.
Ingredients
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- Heavy whipping cream: Whips into stiff peaks to form the creamy base
- Sweetened condensed milk: Adds sweetness and keeps the texture soft.
- Vanilla extract: Rounds out the flavor and gives that classic ice cream taste.
- Salt: Optional but recommended to balance flavors.
- Oreo cookies: Crushed and folded in for that signature cookies and cream goodness.
💡Quick Tip: Use cold tools and ingredients! They whip cream faster for no-churn and churn smoother, in less time, for machine-made ice cream.
How to make Oreo ice cream
Whip the cream: In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form. This takes about 2–3 minutes.
Mix the base: In another bowl, stir the vanilla extract into the sweetened condensed milk.
Fold it together: Gently fold the whipped cream into the condensed milk mixture until just combined.
Add Oreos: Crush the Oreos then fold in most of the crushed Oreos, saving some for the top.
Freeze: Pour the mixture into a loaf pan, sprinkle remaining Oreos on top, and cover with plastic wrap. Freeze for at least 6 hours or overnight.
Storage
Freezer: Store the ice cream tightly covered in the loaf pan or transfer it to an airtight container. It keeps well for up to 2 weeks.
Soften before scooping: Let it sit at room temperature for 5–10 minutes before scooping for easier serving.
Tips
- Don’t over-whip: Stop whipping the cream as soon as stiff peaks form.
- Use fresh Oreos: Stale cookies won’t give the same crunch and flavor.
- Layer the Oreos: If you like more texture, fold in some crushed Oreos and also layer chunks throughout as you pour into the pan.
- Want it even more creamier? Whip in a tablespoon or two of cream cheese with the condensed milk before folding in the whipped cream.
FAQs
Not for this version. The condensed milk helps sweeten and stabilize the no-churn base.
Cookies and cream is the broader category and includes ice recipes with other cookies like biscoff ice cream or Cookie Monster ice cream. Oreo ice cream is a specific type that uses only Oreos as the cookie component.
Yes! Mint, peanut butter, or birthday cake Oreos all work well if you want to change up the flavor.
Yes! Swap the heavy cream for coconut cream and use a dairy-free sweetened condensed milk.
This easy Oreo cookies ice cream delivers all the flavor you love in a simple, no-churn recipe.
Just like my sprinkles ice cream, it takes a few basic ingredients and turns them into something that’s fun to share, or just for yourself.
Have fun with it.
Love it! Pin it! then follow @cravingicecreamrecipes for more treats!
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Ingredients
- 2 cups Heavy cream
- 14 oz Condensed milk
- 2 teaspoons Vanilla extract
- ⅛ teaspoon Salt (optional)
- 12 – 15 Oreo Cookies
Instructions
- In a large mixing bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form (about 2–3 minutes).
- In another bowl, stir together the sweetened condensed milk and vanilla extract.
- Divide the mixture evenly into four bowls and tint each with a few drops of pink, purple, orange, and blue food coloring.
- Gently fold the milk mixture into the whipped cream using a spatula until fully combined.
- Crush 12–15 Oreo cookies, leaving some larger chunks for texture.
- Fold the crushed Oreos into the ice cream mixture.
- Pour the mixture into a loaf pan or airtight freezer-safe container
- Sprinkle extra crushed Oreos on top for decoration.
- Cover with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until firm.
- Scoop and enjoy straight from the freezer!
Notes
- Stir in extra chopped Oreos just before serving for added crunch.
- Drizzle melted chocolate or caramel over the top before freezing for more flavor.
- Store in an airtight container in the freezer for up to 2 weeks.
