If you’ve ever dreamt of velvety cookies-and-cream bliss but thought homemade ice cream was out of reach, No Churn Oreo Ice Cream will completely flip the script. This ultra-creamy, Oreo-studded dessert delivers all the rich indulgence you crave—without an ice cream maker or complicated steps. One bowl, a handful of everyday ingredients, and a freezer is all it takes for homemade magic!
Why You’ll Love This Recipe
- Ridiculously Easy: No ice cream machine, fancy gadgets, or culinary degree required—just a bowl, mixer, and your favorite Oreos.
- Ultra Creamy Texture: Thanks to whipped cream and sweetened condensed milk, every scoop is decadently smooth and dreamy.
- Loaded with Oreos: Each bite is packed with crunchy, chocolatey cookies for the ultimate cookies-and-cream treat.
- Totally Customizable: You can mix in extra goodies to make it your own or keep it classic—it’s impossible to mess up!
Ingredients You’ll Need
There’s genuine magic in how a few simple, everyday ingredients can transform into the dreamiest No Churn Oreo Ice Cream. Each one is essential for nailing that signature creaminess, rich flavor, and irresistible swirls of cookie goodness.
- Heavy Cream: The base for our unbelievably creamy texture—whip it up for that classic, fluffy scoopable body.
- Vanilla Extract: A splash of vanilla levels up the flavor and brings out the sweet, nostalgic side of classic ice cream.
- Sweetened Condensed Milk: This is the secret to luscious sweetness and smoothness, no churning needed!
- Oreo Cookies: The heart and soul of this recipe: crushed Oreos create those signature chunks and streaks everyone craves.
Variations
The best part about homemade No Churn Oreo Ice Cream? Once you master the base, it’s a blank canvas for whatever your taste buds dream up. Feel free to swap, add, or tweak based on your favorite mix-ins or dietary needs—there’s no wrong way to scoop it up!
- Minty Oreo: Swap in a few drops of mint extract for a cool, refreshing twist on the classic flavor.
- Gluten-Free: Use gluten-free chocolate sandwich cookies instead of Oreos for a celiac-friendly dessert.
- Peanut Butter Swirl: Gently fold ribbons of creamy peanut butter through the ice cream before freezing for an extra-indulgent treat.
- Chocolate Explosion: Toss in a handful of mini chocolate chips or drizzle in some chocolate syrup to double up the decadence.
How to Make No Churn Oreo Ice Cream
Step 1: Whip the Cream
Pour the cold heavy cream into a large mixing bowl. With an electric mixer (or some serious whisking energy!), beat the cream on high until you see soft peaks forming—about 1 to 2 minutes. The cream should be thick and hold gentle peaks, which is exactly what gives your No Churn Oreo Ice Cream that luxurious, scoopable texture.
Step 2: Add Flavors & Sweetness
Next, pour in the vanilla extract and the entire can of sweetened condensed milk. Continue mixing on high speed until stiff peaks form. This means the mixture will hold its shape when you lift the beaters—perfect for folding in all those glorious cookies in the next step.
Step 3: Fold in the Oreos
With a spatula, gently fold in the crushed Oreo cookies. Try not to over-mix—you want distinct streaks and big cookie bits throughout. That way, every scoop is generously loaded with Oreo chunks and cream-filled surprises.
Step 4: Freeze & Enjoy
Spoon your Oreo-laden ice cream base into a freezer-safe loaf pan or container. Smooth the top, cover tightly, and freeze for at least 5–6 hours (overnight is even better!) until solid. Then, grab an ice cream scoop and get ready to dig into your homemade, no churn masterpiece.
Pro Tips for Making No Churn Oreo Ice Cream
- Cold Cream, Better Whip: Make sure your heavy cream is straight from the fridge—cold cream whips faster and holds its shape longer.
- Don’t Over-Crush the Oreos: Go for a mix of fine crumbs and big chunks for a more fun texture in every scoop.
- Line Your Container: For easy removal and slicing, line your loaf pan or container with parchment paper before adding the ice cream mixture.
- Freeze Overnight for Firm Slices: While No Churn Oreo Ice Cream is scoopable after 5–6 hours, an overnight freeze gives you beautiful, sliceable portions for sundaes and parties.
How to Serve No Churn Oreo Ice Cream
Garnishes
Pile on some extra crushed Oreos, chocolate curls, or a drizzle of warm fudge sauce for a show-stopping finishing touch. A dollop of whipped cream or a few mini chocolate chips also look (and taste) irresistible on your No Churn Oreo Ice Cream.
Side Dishes
This ice cream is a delight all on its own, but it also pairs beautifully with warm brownies, soft chocolate chip cookies, or even as the base for an epic ice cream sundae bar at your next gathering.
Creative Ways to Present
Scoop No Churn Oreo Ice Cream between two cookies for homemade ice cream sandwiches or serve in classic waffle cones for that nostalgic, summery feel. You can also layer scoops in parfait glasses with extra cookies and whipped cream for a fun dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover No Churn Oreo Ice Cream in a tightly sealed, freezer-safe container to prevent freezer burn and keep that creamy texture super fresh. It’s best enjoyed within two weeks (if it even lasts that long!).
Freezing
This homemade ice cream loves the freezer! Just make sure it’s well-covered and stored at the back of your freezer for optimal temperature. For the best scooping, let it sit at room temperature for 5 minutes before serving.
Reheating
No Churn Oreo Ice Cream doesn’t require reheating, but if it becomes a little too firm, simply leave it on the counter for a few minutes to soften to that perfect creamy consistency. Then scoop and enjoy—no melting required!
FAQs
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Can I use light cream or milk instead of heavy cream?
For best results, stick to heavy cream. Lighter creams or milk don’t whip the same way and can lead to a thinner, icier texture rather than that beloved creamy finish found in true No Churn Oreo Ice Cream.
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Can I add other mix-ins besides Oreos?
Absolutely! No Churn Oreo Ice Cream is the ultimate mix-in playground—try adding chopped nuts, candy pieces, swirls of caramel, or a handful of chocolate chips to make it your own signature treat.
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How do I prevent ice crystals in my ice cream?
The sweetness and fat in this recipe help limit ice crystals, but make sure to freeze your ice cream quickly after assembling and keep the lid sealed tight. Always use fresh, cold cream and don’t skimp on the condensed milk for best texture.
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How long can I store No Churn Oreo Ice Cream?
For peak creaminess and flavor, enjoy within two weeks. Over time, it might get a touch icier, but honestly, it rarely lasts that long before every last spoonful disappears!
Final Thoughts
No Churn Oreo Ice Cream is the no-stress, crowd-pleasing treat you’ll find yourself making again and again. With just a few ingredients and a little patience during freezing, you can bring pure joy to family night, parties, or that well-earned solo scoop on the couch. Give it a try—once you do, you may never look back at the store-bought stuff!
Print
No Churn Oreo Ice Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy, dreamy goodness of homemade No Churn Oreo Ice Cream. This easy-to-make treat combines the richness of heavy cream, the sweetness of condensed milk, and the irresistible crunch of Oreo cookies for a delightful frozen dessert.
Ingredients
2 cups heavy cream
- 2 tsp vanilla extract
- 1 14–oz. can sweetened condensed milk
- 12 Oreo cookies, crushed
Instructions
- Pour Heavy Cream: In a large bowl, pour in the heavy cream. Using an electric mixer, whip the heavy cream until soft peaks form, approximately 1-2 minutes on high speed.
- Add Vanilla and Condensed Milk: Incorporate the vanilla extract and sweetened condensed milk into the whipped cream. Continue mixing until stiff peaks form.
- Fold in Oreo Cookies: Gently fold in the crushed Oreo cookies using a spatula until evenly distributed in the mixture.
- Transfer and Freeze: Transfer the ice cream mixture into a freezer-safe container. Cover it and freeze until the ice cream solidifies, typically 5-6 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 422 kcal
- Sugar: 35g
- Sodium: 169mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 98mg
