Oreo cookies and cream ice cream
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!
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.
Nutrition
Calories: 448kcalCarbohydrates: 42gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 84mgSodium: 185mgPotassium: 284mgFiber: 1gSugar: 36gVitamin A: 1007IUVitamin C: 2mgCalcium: 184mgIron: 2mg
Tried this recipe?Let us know how it was!