Creamy No-Churn Oreo Cookies and Cream Ice Cream
A rich and indulgent no-churn ice cream recipe featuring crushed Oreos for a perfect cookies and cream flavor. Easy to make with simple pantry staples and no ice cream maker needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) cold heavy cream
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 tsp (5 ml) vanilla extract
- 15–20 Oreo cookies, crushed
- Pinch of salt
Instructions
- Chill your mixing bowl and beaters in the fridge for at least 15 minutes.
- Crush the Oreo cookies into a mix of small crumbs and bigger pieces and set aside.
- Pour the cold heavy cream into the chilled bowl and whip on medium-high speed until stiff peaks form (3-5 minutes).
- Gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt using a spatula.
- Carefully fold in the crushed Oreos, distributing evenly without overmixing.
- Spoon the mixture into a freezer-safe container and spread evenly. Cover tightly.
- Freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 5-10 minutes before scooping.
Notes
Chill your mixing bowl and beaters before whipping cream for better results. Fold ingredients gently to keep the cream airy. Let ice cream sit at room temperature for 5-10 minutes before scooping if too hard. For dairy-free, substitute heavy cream with coconut cream and sweetened condensed milk with sweetened condensed coconut milk. Use gluten-free cookies for a gluten-free version.
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 275
- Sugar: 20
- Sodium: 90
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: no-churn ice cream, Oreo ice cream, cookies and cream, easy homemade dessert, no ice cream maker, summer dessert