Make your own no-churn Oreo ice cream right in your kitchen. If you love cookies and cream ice cream, wait until you try this easy homemade recipe made with only 4 ingredients (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

No churn Oreo ice cream in a chocolate cone.
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Homemade No-Churn Oreo Ice Cream

Who says you need an ice cream maker to make homemade ice cream? Once you try no churn ice cream, you’ll kiss your ice cream maker goodbye. One less appliance to clutter up your countertops!

Ice cream is one of my kids’ favorite after-school treats. Who doesn’t love ice cream? Especially when it’s jam-packed with Oreo cookies! This no-churn Oreo ice cream is bursting with cookies and cream flavor. I gotta admit, we “big kids” love it, too.

Why You’ll Love This Ice Cream Recipe

Oreo lovers, you’re going to go nuts for this homemade cookies and cream ice cream! Here’s why:

  • Easy ingredients. You only need 4 ingredients to make rich and creamy Oreo ice cream from scratch.
  • Quick. No churn ice cream takes about 10 minutes, maybe less, to whip up before it spends some time in your freezer.
  • Ultra-creamy. This homemade ice cream is very creamy and soft. Every spoonful just melts so dreamily in your mouth. The creaminess is extraordinary, like high-end, expensive ice cream that you can make yourself!

If you like the idea of homemade freezer treats, be sure to check out my list of 14 delicious frozen desserts!

Ice cream cone in loaf pan of more ice cream.

What Does No-Churn Ice Cream Mean?

Many homemade ice cream recipes begin with a custard that’s then churned with an ice cream maker. No churn ice cream is exactly what it says: no churning is required. There’s no need to fuss with a custard base. 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.

You might be wondering, can it be that good if it’s so easy to make? The answer is YES! There are so many variations you can make, from this Oreo ice cream to creamy cinnamon ice cream. Keep reading for more no churn ice cream recipes.

Overehad view of ingredients needed for recipe including Oreos.

What You’ll Need

You need 4 easy ingredients to make your own homemade cookies and cream ice cream. Be sure to scroll to the recipe card for the full ingredient amounts and recipe instructions.

  • 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 Oreo Ice Cream

It’s 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. Seal the cookies inside a resealable zip-top bag and crush them with a rolling pin or heavy bottle. The cookies should still be a little chunky.
Four stages of whipped cream being made.
  • Whip the cream. With an electric hand mixer or stand mixer, whip the cream with the vanilla extract until it holds stiff peaks. Stiff peaks mean that when you lift the beaters, the peaks completely hold their shape and do not bend over.
Oreos being folded into ice cream.
  • Add the cookies. Next, fold in the sweetened condensed milk and the crushed cookies. Be gentle! You don’t want to stir out the air in your whipped cream and make it go flat.
Ice cream being spread into loaf pan and covered with foil.
  • Freeze. Spread the mixture into the loaf pan, then cover it with foil and place it into your freezer. Freeze for six hours (or overnight) and the ice cream is ready to serve.
Cookies and cream ice cream in a pan and in cones.

Tips for Success

Keep these tips in mind when making homemade Oreo ice cream:

  • Use full-fat ingredients. Homemade ice cream is not the time to go easy on milk fats (see the FAQs below). Full-fat cream and sweetened condensed milk will yield the creamiest no-churn ice cream. Facts.
  • Make sure the cream is well chilled before you whip it. The colder the cream, the better it whips up. It’s also a good idea to put your bowl and beaters into the freezer for 15 minutes so that they are chilled, too.
  • Give the ice cream enough time to freeze. Make sure that you budget enough freezing time, bearing in mind that you’ll want to chill your Oreo ice cream for at least 6 hours before serving.
  • 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. Easy peasy!


Is cookies and cream and Oreo the same flavor?

There’s really no difference! Cookies and cream is simply a generic term for ice cream that has chocolate sandwich cookies blended into it.

Why is my no churn ice cream icy?

The secret to no-churn ice cream that’s smooth and creamy and not icy is fat content. Always use heavy cream that has at least 36% milk fat. Lower fat content means more water, which causes ice crystals to form. Also, make sure that you’re using full-fat sweetened condensed milk.

Variation Ideas

There are plenty of easy ways to adapt this recipe as needed. Here are some ideas:

  • Use mini Oreo cookies instead of regular-size Oreos. You can just throw them in whole, guaranteeing big bites of cookie goodness. You don’t have to bother with the plastic bag/rolling pin situation.
  • Buy flavored Oreo cookies. This recipe will work with Golden Oreos, Double-Stuf, or any other specialty flavor. Mint Chocolate Oreos would be scrumptious!
  • Instead of Oreos, stir in another kind of cookie such as oatmeal cookies, gingersnaps, chocolate chip cookies, etc. Plain chocolate wafer cookies with no filling are good, too.
Oreo ice cream melting down the side of a chocolate waffle cone.

Storing Homemade Ice Cream

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. 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 Recipes


Oreo Ice Cream

5 from 6 votes
Prep: 10 minutes
Total: 6 hours 10 minutes
Servings: 10 servings
Make your own no-churn Oreo ice cream right in your own kitchen. If you love cookies and cream ice cream, try this easy homemade recipe made with only 4 ingredients (no ice cream maker required!).
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  • 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)


  • 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).


  • 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.



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

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 6 votes (5 ratings without comment)

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  1. 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.

  2. Kayle (The Cooking Actress) says:

    omg yes DEF a favorite!!! Yours is so pretty!!!

  3. 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 :)

  4. 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!

  5. 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.

  6. Laurie {Simply Scratch} says:

    My husband just informed me that I must make this… weekly. ha-ha! Looks amazing Rachel!

  7. denise says:

    ice cream sounds delish!

    most private/Christian schools in our area follow the state’s requirements, so it would be a non-issue here. always do what’s best for your child.

  8. Jessica @ Sweet Menu says:

    My favourite flavour whenever we go to the ice cream shop! This looks fantastic!

  9. Liz @ Floating Kitchen says:

    I’m glad to see you are still rocking the ice cream recipes in September! Ice cream ALL YEAR LONG for me please! This looks delicious. Cookies and cream is one of my favorite flavors!

  10. Liz @ Tip Top Shape says:

    This is one of my favorite ice cream flavors!! Love it!