This is such a delicious treat, homemade Oreo ice cream that requires a handful of ingredients and is so easy to make. No churn cookies and cream ice cream is creamy and packed with Oreo pieces as well as any other mix-ins you like. The base is very adaptable with no ice cream machine needed. Oreo ice cream at home is one of the simplest desserts you can make!
- What is no churn cookies and cream ice cream?
- Why should I make this easy homemade Oreo ice cream?
- Ingredients you need for this Oreo ice cream recipe:
- How to make Oreo ice cream at home:
- More no churn ice cream mix-ins:
- How long homemade Oreo ice cream lasts:
- Recipe FAQS:
- Related summer dessert recipes:
- Homemade Oreo Ice Cream
What is no churn cookies and cream ice cream?
Cookies and cream ice cream is basically vanilla ice cream with chocolate sandwich cookies (usually Oreos) mixed in. It’s one of my favorite flavors of ice cream. The Oreos soften a little and their chocolatey flavor offsets the sweetness of the vanilla.
No churn ice cream is a method used to make ice cream without having to use a dedicated ice cream bowl and churning machine. It’s the simplest method of making Oreo ice cream without an ice cream maker. It just requires whipping some heavy cream until stiff peaks form, and using that volume as the thickening agent of the ice cream mixture.
Why should I make this easy homemade Oreo ice cream?
It’s so creamy, soft and light. It’s absolutely delicious. I couldn’t believe how simple it was to make homemade ice cream this tasty. Way better than storebought!
The combination of the softened Oreos with the sweet vanilla ice cream is amazing, especially with the extra mix-ins I added.
The ice cream base itself is just three simple ingredients! That’s how easy it is to make homemade ice cream.
You can customize this however you like, with any mix-ins or toppings you prefer. Check the section below for some inspiration.
This no churn ice cream is egg free, so you don’t need to worry about cooking anything before mixing it up. Everything goes straight into the bowl as is.
Ingredients you need for this Oreo ice cream recipe:
Heavy cream (whipping cream): It’s best to keep this in the fridge until right before using, because cold heavy cream whips up much faster.
Sweetened condensed milk: the element that sweetens the ice cream while keeping it silky smooth and creamy.
Oreos: our most important mix-in! I like having a variety of crushed pieces with different sizes to keep the texture interesting.
Any additional toppings: I love pairing Reese’s peanut butter cups with Oreos, and scattering some chunks on top of the ice cream made this SO good. I also added a Nutella swirl for ultimate decadence, but feel free to leave these out. Or, substitute with any toppings of your choice!
How to make Oreo ice cream at home:
- Start off by crushing the Oreos into a mixture of crumbs and pieces. You can use a food processor for this, or put the Oreos in a large freezer bag and hit them with a rolling pin.
- In the bowl of an electric mixer, add the cold whipping cream and vanilla, and beat until stiff peaks form.
- Remove the bowl from the mixer, and gently fold in the sweetened condensed milk, so you don’t deflate the peaks.
- Add the Oreo pieces, keeping aside a handful for topping.
- Pour this ice cream mixture into a loaf pan, smoothing out the top. If adding a Nutella swirl, gently warm the Nutella in a microwave until pourable, then pour it on top of the ice cream and use a butter knife to marble it.
- Scatter the reserved Oreos on top, as well as some chopped up Reese’s peanut butter cups if you like.
- Cover with plastic wrap and aluminum foil, and freeze for at least 6 hours or overnight. Scoop out and enjoy!
More no churn ice cream mix-ins:
You can add any mix-in you like, the key is to chopping them into little pieces so they don’t turn rock hard when you freeze them. Think:
- Other cookies like chocolate chip cookies, shortbread cookies, graham crackers, etc.
- Brownie bites
- Any nuts you like
- Any candy bar, or mixture of candy bars like Snickers, Twix, Kit Kat, etc.
- Mini marshmallows
- Berries or chopped up pieces of fruit
- Try swirling in 1/3 cup of your favorite sauce, like salted caramel, blueberry, strawberry, fudge, lemon curd etc.
How long homemade Oreo ice cream lasts:
Leftover cookies and cream ice cream should be stored tightly covered in the freezer for up to 2 weeks. After this time, it might turn icy and grainy.
The key is in correctly whipping the cream. Make sure the cream is cold, and if you sometimes have trouble getting volume, then it’ll help to stick your mixer bowl in the fridge for about 30 minutes before mixing.
You really don’t need to! Just a standard mixer will give you the thickness you need for the ice cream to freeze into a perfect consistency.
Store it in a very tightly covered container so it isn’t exposed to air. Keep it in the back of the freezer, so the temperature doesn’t fluctuate whenever you open the door of the freezer.
Related summer dessert recipes:
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Homemade Oreo Ice Cream
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk 14oz (400g)
- 24 Oreos
- 3 tablespoon Nutella
- 4 Reese's cups, roughly chopped up
- Using a food processor, or by placing in a large freezer bag and hitting with a wooden rolling pin, crush the Oreos into a mixture of crumbs and pieces. Set aside.
- With an electric mixer, beat the cold whipping cream and vanilla until stiff peaks form. Remove the bowl from the stand and fold in the condensed milk gently.
- Add the Oreo pieces, saving a handful for topping, and fold to combine.
- Pour this mixture into a loaf pan. If swirling with Nutella, gently warm the Nutella in the microwave for 10-15 seconds until it loosens, then pour on top of the ice cream, using a dull knife to swirl it around on top.
- Add the remaining Oreos and the Reese's cups if using and gently press them on top of the surface.
- Cover with plastic wrap and aluminum foil, and freeze overnight or for at least 6 hours.
- The next day scoop out into bowls or a cone and enjoy!