Creamy No-Churn Oreo Cookies and Cream Ice Cream
A quick and easy no-churn ice cream recipe featuring creamy whipped heavy cream, sweetened condensed milk, and crunchy Oreo cookie pieces. Perfect for summer and requires no ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (360 ml) cold heavy cream
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 15–20 Oreo cookies, roughly crushed
- Pinch of salt (about 1/8 tsp) – optional
Instructions
- Chill your mixing bowl and beaters in the fridge for at least 15 minutes.
- Pour cold heavy cream into the chilled bowl and beat on medium-high speed until stiff peaks form, about 3-5 minutes.
- In a separate bowl, mix sweetened condensed milk, vanilla extract, and a pinch of salt until well combined.
- Gently fold the condensed milk mixture into the whipped cream using a spatula, being careful not to deflate the cream.
- Place Oreo cookies in a zip-top bag and crush them until you have a mix of chunky and fine pieces.
- Fold the crushed Oreos into the ice cream base until evenly distributed.
- Transfer the mixture into a freezer-safe container or loaf pan and smooth the top.
- Cover and freeze for at least 4 hours until firm. Let sit at room temperature for 5 minutes before scooping.
Notes
Use cold ingredients and chilled tools for best whipping results. Fold gently to keep the mixture airy. For chunkier cookie bits on top, reserve some Oreos to sprinkle before freezing. Avoid low-fat cream to prevent icy texture. Let ice cream soften 5 minutes before scooping for best texture.
Nutrition
- Serving Size: ½ cup (125 ml)
- Calories: 275
- Sugar: 25
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: no-churn ice cream, Oreo ice cream, cookies and cream, easy summer dessert, no ice cream maker