Oreo Ice Cream

This homemade Oreo Ice Cream is a rich, ultra creamy, no-churn dessert loaded with crushed Oreo cookies. Made with just 4 ingredients, this homemade cookies and cream ice cream is better than store-bought and the perfect summer treat.

Prep Time15

Freeze Time4

Total Time4 15

Servings:

Calories: 390kcal

Author: Karin and Ken

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.

Nutrition