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–+ servings
Oreo ice cream in a pan and in two chocolate cones.
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5 from 6 votes

Oreo Ice Cream

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!).
Prep Time10 minutes
Freezing Time6 hours
Total Time6 hours 10 minutes
Course: Desserts
Cuisine: American
Servings: 10
Author: Rachel Gurk

Ingredients

  • 2 cups heavy cream, chilled (36% milk fat)
  • 1 teaspoon pure vanilla extract
  • 1 can (14 oz.) sweetened condensed milk
  • 2 cups crushed Oreo cookies, 15 to 18 cookies (see note)

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 (about 3 minutes, less time if you’re using a stand mixer).
    2 cups heavy cream, chilled , 1 teaspoon pure vanilla extract
  • Add sweetened condensed milk and crushed Oreos to whipped cream. Fold together until just combined. It’s important not to overmix as that will deflate the mixture.
    1 can (14 oz.) sweetened condensed milk, 2 cups crushed Oreo cookies, 15 to 18 cookies
  • 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).

Video

Notes

  • How to crush cookies: Place all the cookies in a gallon-size resealable bag. Seal the bag and use a rolling pin to crush the cookies in the bag. If you don't have a rolling pin, use a wine bottle or heavy can. 
  • Variations: Mini Oreo cookies can be substituted (don't crush them). 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

Serving: 0.5cup | Calories: 439kcal | Carbohydrates: 46g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 187mg | Potassium: 268mg | Fiber: 1g | Sugar: 36g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 4mg

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