No Churn Oreo Ice Cream

There’s nothing quite like the rich, creamy sensation of a scoop of ice cream melting in your mouth, especially when it’s packed with the delightful crunch of Oreo cookies. This No Churn Oreo Ice Cream recipe is remarkably easy, requiring no ice cream maker, and can be whipped up in less than 20 minutes. The delightful combination of crushed and chopped Oreos creates an indulgent and textured treat that you won’t be able to resist.

Perfect for family gatherings, summer barbecues, or simply as a sweet ending to a long day, this ice cream is for anyone who loves a quick and delicious dessert. Plus, you can make it ahead of time and store it in the freezer, ensuring you always have a tasty treat ready to go.

Why You’ll Love This Recipe

• The combination of creamy and crunchy textures creates a delightful mouthfeel.
• It requires minimal prep time and no special equipment.
• The flavors of Oreo and chocolate chip come together perfectly.
• You can customize it easily with your favorite mix-ins.

What You’ll Need

Gather these ingredients to create your irresistible dessert:

For the Ice Cream Base

• 2 cups heavy whipping cream
• 14 oz sweetened condensed milk
• 1/2 teaspoon vanilla extract

For the Oreo Mix-ins

• 25 Oreo cookies
• 1/3 cup mini chocolate chips

Use double-stuffed Oreos for extra creaminess.

Substitutions & Swaps

• Use half-and-half instead of heavy cream.
• Substitute any sandwich cookie for Oreos.
• Replace mini chocolate chips with chopped chocolate.

How to Make It

Create your own delicious ice cream with these simple steps.

Crush the Oreos

Add 10 Oreo cookies to a food processor and pulse until they become a medium/fine crumb. Place them in a medium-sized bowl and set aside.

Chop the Oreos

Now add 15 Oreo cookies to the food processor and pulse until coarsely chopped. You want some big chunks for textural variety. (You can also chop the Oreos with a knife or use a rolling pin in a zip-top bag.)

Whip the Cream

Using an electric mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and vanilla until stiff peaks form, about 2-3 minutes.

Combine Ingredients

Add the sweetened condensed milk to the whipped cream mixture. Fold gently to combine, being careful not to deflate the whipped cream.

Add Mix-ins

Fold in the mini chocolate chips, crushed Oreos, and chopped Oreos into the mixture. Stir until evenly incorporated.

Freeze the Mixture

Pour the "ice cream" mixture into a freezer-safe container, such as a bread pan, which fits perfectly. Top with additional crushed Oreos and mini chocolate chips if desired. Cover with plastic wrap and aluminum foil.

Freeze

Freeze overnight or for at least 6 hours until completely firm.

How to Store It

Fridge: Best within 5 days in a sealed container.
Freezer: Yes, ice cream keeps well when frozen.
Reheat: Not applicable.

Tips for Best Results

• Ensure the heavy cream is cold for optimal whipping.
• For even better results, chill your mixing bowl before whipping the cream.
• Don’t overmix once you combine the sweetened condensed milk and whipped cream; keep the texture light and airy.

Serving Suggestions

• Serve topped with whipped cream and extra Oreos.
• Pair with a warm brownie for a comforting dessert.
• Enjoy alongside fresh fruit for a refreshing contrast.