This creamy, dreamy Oreo Ice Cream is loaded with cookies-and-cream flavor and made with just 4 ingredients - no ice cream maker required! It's rich, fluffy, packed with crushed and chopped Oreos, and tastes even better than store-bought. If you love homemade desserts that look impressive but are secretly easy, this one is pure magic.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 15 minutes prep + 4 hours freezing
- 🍴 Servings: 8 servings
- 🧄 Flavor Profile: Sweet, creamy, chocolatey, cookies and cream
- 🍚 Best Served With: Extra crushed Oreos, chocolate drizzle, whipped cream or waffle cones
- 🧊 Make Ahead?: Yes! Freeze overnight for best results.
Summarize and Save This Content On
This no-churn Oreo Ice Cream is one of those desserts you'll make once and then crave all summer long. The silky whipped cream base keeps it light and the sweetened condensed milk adds the creamy, perfectly scoopable sweetness. And those Oreo chunks? They're in every irresistible bite.
This was inspired by my grandma's Oreo cookie cake on this site, and pairs well with these Oreo brownies and Oreo muffins.
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Why You Will Love This Recipe
- Kid & Crowd Approved: A guaranteed hit at parties and BBQs.
- No Ice Cream Maker Needed: Just whip, fold, freeze, and scoop.
- Perfect for Summer: Make ahead and keep in the freezer for hot days.
Ingredients
You only need 4 basic ingredients and maybe a quick trip to the grocery store to make this homemade cookies and cream ice cream.
Ingredients
- Heavy Cream: The base of this no-churn ice cream. Whipping the cream creates air and structure, giving the ice cream its light, scoopable texture. Whips into soft peaks for airy texture.
- Vanilla Extract: Adds warm flavor that enhances the creaminess and balances the sweetness.
- Sweetened Condensed Milk: Provides sweetness and a smooth, velvety texture while preventing the ice cream from freezing rock solid.
- Finely and Roughly Crushed Oreos: These blend throughout the ice cream, giving every bite rich chocolate cookie flavor and texture.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Swap Oreos: Use Golden Oreos, Mint Oreos with a ¼ teaspoon peppermint extract and green food coloring or Birthday Cake Oreos and add sprinkles.
- Swap Cookies: You can substitute chocolate sandwich cookies, chocolate chip cookies, or even brownies for a fun change.
- Chocolate Oreo Ice Cream: Add ½ cup mini chocolate chips and blend 2 tablespoons cocoa powder into the condensed milk for extra chocolate flavor.
I recommend trying my peanut butter ice cream if you love a good ice cream recipe as much as I do.
How To Make Oreo Ice Cream
This easy homemade ice cream comes together in just a few simple steps. The hardest part is waiting for it to freeze!
Combine the cream and vanilla in a large mixing bowl. Use an electric hand mixer to whisk the cream for 2-3 minutes, or until it develops soft peaks.
Use a spatula to fold in the condensed milk followed by the Oreos. Make sure there are no ribbons of condensed milk in the mixture.
Pour your ice cream into a 9x5 inch loaf pan. Add a sprinkling of chopped and crushed Oreo cookies. Freeze for 4-5 hours. Scoop and serve.
Serve this ice cream up with some Oreo brookies and you'll have a dessert that will rock your world.
Expert Tips
- Storage: Freeze tightly covered with plastic wrap or in an airtight container to prevent freezer burn for up to 2 months.
- Clean Scoops: Let sit at room temperature for 3-5 minutes to soften slightly before scooping with a warm ice cream scoop.
- Chill Mixing Bowl and Beaters: Use cold mixing bowls and beaters to whip cream so it whips faster, maintains structure better and improves the consistency of your homemade ice cream.
- Use Parchment Paper: If you want to easily lift the ice cream out to slice or scoop, lining the pan with parchment paper prevents sticking and makes cleanup easier.
If you love recipes like this, you may also enjoy my Oreo bark or these Oreo stuffed cookies.
Serving Suggestions
- Have an Oreo themed breakfast or brunch with Oreo pancakes, Oreo pop-tarts and Oreo biscotti.
- Serve in waffle cones or bowls.
- Enjoy a movie with our Oreo Dip and Oreo Frappuccino.
- Optional toppings include hot fudge sauce, chocolate syrup, caramel sauce, whipped cream, or extra crushed Oreos for more flavor.
- Add a scoop on warm Rolo brownies or chocolate pudding cake.
Recipe FAQs
Heavy cream is best. Lower fat creams won't whip properly and will affect texture.
Using a mixer can knock out the air you whipped into the cream, resulting in dense ice cream.
Yes! Use a 9x13 pan instead of a loaf pan and extend freeze time slightly.
Sweetened condensed milk adds sweetness and helps keep the ice cream soft and scoopable. It prevents the mixture from freezing solid, which is why it's commonly used in no-churn ice cream recipes.
Icy texture usually means the cream wasn't whipped enough or the mixture wasn't folded gently. Soft peaks and careful folding are key.
More Oreo Recipes
Do you love Oreo desserts? Here are some recipes you may also enjoy trying.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Oreo Ice Cream
Equipment
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 cup Oreos finely crushed
- 1 cup Oreos roughly crushed
Instructions
- Combine the cream and vanilla in a large mixing bowl. Use an electric hand mixer to whisk the cream for 2-3 minutes, or until it develops soft peaks. Do not overwhip the cream, stop at soft peaks
- Use a spatula to fold on the condensed milk until incorporated followed by the Oreos. Make sure there are no ribbons of condensed milk in the mixture.
- Pour your ice cream into a 9x5 inch loaf pan. Add a sprinkling of chopped and crushed Oreo cookies to the top. Freeze for 4-5 hours. Serve.
Notes
- Storage: Freeze tightly covered with plastic wrap or in an airtight container to prevent freezer burn for up to 2 months.
- Clean Scoops: Let sit at room temperature for 3-5 minutes to soften slightly before scooping with a warm ice cream scoop.
- Chill Mixing Bowl and Beaters: Use cold mixing bowls and beaters to whip cream so it whips faster, maintains structure better and improves the consistency of your homemade ice cream.
- Use Parchment Paper: If you want to easily lift the ice cream out to slice or scoop, lining the pan with parchment paper prevents sticking and makes cleanup easier.
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