Oreo Ice Cream – no churn!
Posted: 07/13/2022
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Love cookies and cream ice cream? Make your own no churn Oreo ice cream! It’s easy with only 4 ingredients and no ice cream maker required.
Recipe Overview
Why you’ll love it: This ice cream is a special treat! It’s ultra creamy and chock full of your favorite cookie.
How long it takes: 10 minutes to prep, 6 hours in the freezer
Equipment you’ll need: mixer, large bowl, freezer
Servings: 10
Table of Contents
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Who says you need an ice cream maker to make homemade ice cream? Once you try this creamy no churn ice cream, you’ll probably kiss your ice cream maker good-bye. One less appliance to clutter up your pantry!
The first time I wrote about no churn ice cream, my daughter, E, was just starting preschool and now she is going into middle school! HOLY COW. Where does the time go? She was crazy excited to start preschool and she still loves school. Preschool was a big milestone for her and for me (big tears for me) but it was just beginning, really.
I can’t even imagine the first time she gets behind the wheel of a car. And my son isn’t far behind her.
Anyways, one treat my kids really love when they get home from school is ice cream. What kid doesn’t love ice cream? Especially with Oreo cookies in it! I gotta admit, we “big kids” love it, too.
I never keep Oreos in the house unless I buy them for a blog recipe because I’ll eat far too many of them. However, they are great in recipes. Try frosted Oreo cookie bars, Oreo popcorn, easy holiday cookies and cream fudge, or these adorable snowman Oreo pops.
About This Recipe
There are only four easy ingredients in this cookies and cream ice cream:
- Oreo cookies
- heavy cream
- a can of sweetened condensed milk
- vanilla extract
No churn ice cream takes about 10 minutes, maybe less, to whip up before it spends some time in your freezer. You don’t have to make a custard and chill it. You don’t have to try to fit the liner of the ice cream maker in your freezer for 24 hours. You don’t have to listen for a timer to add the cookies. It’s so EASY!
You may be wondering if it can be that good if it’s so easy to make. Well, yes! No churn ice cream is very creamy. It tends to be a bit on the soft side and every spoonful just melts so dreamily in your mouth. The creaminess is really extraordinary, like very high end expensive ice cream.
You’ll love it! Keep reading for more no churn ice cream recipes.
I’ll get you started here on your no-churn ice cream and give you some helpful tips. Look for the printable recipe card near the end of the post with complete instructions, measurements, and nutrition information.
What You’ll Need
- Sweetened Condensed Milk: Look for this canned milk in the baking aisle of the grocery store. Don’t mistakenly buy evaporated milk because it’s not the same thing. Sweetened condensed milk has added sugar and is more condensed than evaporated milk. It’s very thick and creamy.
- Heavy Cream: Look for heavy cream that is 36-40% milk fat. Whipping cream, half-and-half, or light cream won’t work as well.
- Pure Vanilla Extract: This makes it vanilla flavored ice cream. You could substitute vanilla bean paste if you prefer.
- Oreo Cookies: You’ll need 15-18 cookies, about 2 cups crushed. Regular Oreo cookies work better than Double Stuf or Mega Stuf. Any of the flavored Oreos (Mint, Toffee Crunch, Chocolate Hazelnut, etc.) are great variations.
How To Make This Ice Cream
It’s really so easy. You’ll need a mixer, a large bowl, and something to freeze the ice cream in. A loaf tin works great.
Crush the Oreo cookies. A resealable zip top bag is perfect for this job. Just place the cookies inside the bag, seal it, and smoosh the cookies with a rolling pin or heavy bottle. The cookies should still be a little chunky.
The next step is whipping the cream. Make sure the cream is well chilled first. The colder the cream, the better it whips up. It’s a good idea to put your bowl and beaters into the freezer for 15 minutes so they are chilled too.
With an electric hand mixer or stand mixer, whip the cream with the vanilla extract until it holds stiff peaks. Stiff peaks means that when you lift up the beaters, the peaks completely hold their shape; they don’t bend over.
Next, fold in the sweetened condensed milk and the crushed cookies. Be gentle! The lighter touch you have, the better. You don’t want to stir out the air in your whipped cream and make it go flat.
Spread the mixture into the loaf pan or whatever pan you’ve selected. Cover it with foil and put it into your freezer. Freeze for six hours (or overnight) and the ice cream is ready to serve.
FAQs
What is the difference between cookies and cream and Oreo ice cream?
There’s no difference at all. Cookies and cream is just a more generic term for ice cream that has Oreo cookies blended into it.
What does no churn ice cream mean?
Many homemade ice cream recipes are churned with an ice cream maker. The recipes begin with a homemade egg custard which has to be chilled. The chilled custard is then churned to incorporate air into the mixture as it freezes. Otherwise the ice cream would turn out rock hard.
No churn ice cream is exactly what it says: no churning is required. The necessary air is incorporated into the cream by whipping it with an electric mixer before it’s frozen. It’s soft, easy to scoop, and oh, so creamy.
Why is my no churn ice cream icy?
Always use heavy cream that has at least 36% milkfat. Lighter creams have more water in them which cause ice crystals to form.
In addition, sweetened condensed milk is essential in this recipe. Sweetened condensed milk is evaporated milk (milk that has 60 percent of the water removed). Because there is very little water in it, ice crystals don’t form as it freezes, giving the ice cream a very smooth and creamy texture. In addition, the sugar in sweetened condensed milk adds all the sweetness the ice cream needs.
Make It Your Own
- Use mini Oreo cookies instead of regular size Oreos. You can just throw them in whole, guaranteeing big bites of cookie goodness. You won’t have to bother with the plastic bag/rolling pin situation.
- Buy flavored Oreo cookies. Plain chocolate wafer cookies with no filling are good, too.
- Instead of Oreos, stir in another kind of cookie such as oatmeal cookies, gingersnaps, chocolate chip cookies, Snickerdoodles, etc.
Storage Tips
No churn ice cream will keep for a few months in the freezer if it’s stored properly. If you plan on storing it long term (see if you can resist the temptation of eating it all right away!), you’ll want to put the ice cream in a resealable container.
Tip: Line the loaf pan with parchment paper before freezing the ice cream. When it’s frozen, lift the ice cream out of the pan with the parchment paper and transfer it to a resealable container. It helps to put a layer of plastic wrap or parchment directly on top of the ice cream so it stays fresh.
More No Churn Ice Cream
- Vanilla Bean No Churn Ice Cream — only 3 ingredients!
- No Churn Chocolate Ice Cream
- Fudge Swirl Ice Cream
- Cinnamon Ice Cream Recipe
- 5 minute Strawberry Banana Ice Cream (non-dairy, only 2 ingredients) from The Slow Roasted Italian.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Love cookies and cream ice cream? Make your own no churn Oreos ice cream! It's easy with only 4 ingredients and no ice cream maker required.
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream, chilled (36% milk fat)
- 1 teaspoon pure vanilla extract
- 2 cups crushed Oreo cookies (15-18 cookies)
Instructions
- Pour heavy cream and vanilla extract into a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes – less if you’re using a stand mixer).
- Add sweetened condensed milk and crushed Oreos to whipped cream. Fold together until just combined and silky and smooth. A few small lumps may remain, it’s important not to over mix as that will deflate the mixture.
- Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (cover with foil to prevent freezer burn).
Notes
- Mini Oreo cookies can be substituted. They can be added whole.
- Instead of Oreo cookies, stir in homemade cookies such as oatmeal cookies, gingersnaps, chocolate chip cookies, Snickerdoodles, etc.
- For longer storage: Line the loaf pan with parchment paper before freezing the ice cream. When it’s frozen, lift the ice cream out of the pan with the parchment paper and transfer it to a resealable container. It helps to put a layer of plastic wrap or parchment directly on top of the ice cream so it stays fresh.
- Recipe card updated 5/1/2022.
Nutrition Information
Calories: 439kcal, Carbohydrates: 46g, Protein: 6g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 187mg, Potassium: 268mg, Fiber: 1g, Sugar: 36g, Vitamin A: 806IU, Vitamin C: 1mg, Calcium: 151mg, Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Patricia Oneal says
I love this stuff! I made some for a work party and it was a big hit – no leftovers! I lined my list pans with plastic and covered it with plastic. When serving time came, I lifted it out and sliced it to serve on top of a slice of cake.
Rachel Gurk says
That’s so smart!
Ice says
Thanks Rachel! Look so yummy can’t wait to try this!
Shari says
What did you use to cover your loaf pan in the freezer? We make ice cream all the time but I never thought about using a loaf pan!
Rachel Gurk says
Aluminum foil! If you were going to store it for any longish period of time, I’d do a layer of plastic wrap too under the foil.
Holli says
Wow those pictures loos good. Now I’m trying to think of ways to do this without a ice cream maker!
I was 4 (turning 5 on Nov 20) when I entered Kindergarten. My brother was 6 (turned on May 1) when he entered Kindergarten.
I never felt behind or at a disadvantage when I was in school despite always being the youngest (except when I was the last to get my licence, then 16 yr old me was bummed). I took all the AP classes that were offered by my school and went through honors college without any problems. So, going early was right for me and I’m glad my mom did it. Going late has also been the best for my brother. It may be a boy/girl thing, but I think it depends on the child and their individual maturity/ability/motivation level. I’d say, trust yourself.
Kayle (The Cooking Actress) says
omg yes DEF a favorite!!! Yours is so pretty!!!
Karen @ The Food Charlatan says
Mm that shot with the scoop!! I’m with Christina, this ingredient list is a little too short, haha! Oreos are my weakness. My daughter is turning 4 in February. We decided against preschool this year. I don’t know what I would have chosen in your position. Probably we would have gone back and forth a million times too! I hope she does well and loves it :)
Alaina {Fabtastic Eats} says
oh goodness, my son starts preschool next Fall… that’s a tough decision, I totally get why you went back and forth so many time! eek..I can’t think of him being away from me yet..did you cry!? I know I will!
Love this ice cream, my kids love it too, they ask for ice cream for dessert every single night! ah yum!
Carol at Wild Goose Tea says
I have a birthday mid October. So I started kindergarten before I turned 5. I never ever noticed a problem with being the youngest or struggling.
I think it depends on how mature your child is. It’s that aspect that makes the difference in my mind. You are starting early. So you can see how this year goes. I suspect you will have some clues whether she is being properly challenged.