If you could capture summer in a bowl, I’m convinced it would taste exactly like No Churn Oreo Ice Cream. This is the ultimate homemade ice cream for Oreo lovers — outrageously creamy, filled with crunchy chocolate cookie pieces, and so easy to make you’ll have the whole batch in the freezer in under 10 minutes, no ice cream machine or eggs required.
Why You’ll Love This Recipe
- No-Churn Magic: Skip the bulky ice cream maker—just a bowl and a mixer are all you need for ultra-smooth, luscious ice cream!
- Big Oreo Flavor: Loads of real Oreo chunks mean every scoop is packed with creamy chocolate cookie-and-cream bliss.
- Crazy Simple Ingredients: Only four basic grocery staples—no weird additives or stabilizers required.
- Customizable & Crowd-Pleasing: Kids and adults flip for this treat, and you can truly make it your own with endless mix-in possibilities!
Ingredients You’ll Need
This No Churn Oreo Ice Cream is all about keeping it simple — just a few key ingredients work together to create something so much greater than the sum of its parts. Each one adds rich flavor and dreamy texture you’d never expect from a quick freezer dessert.
- Heavy cream: Whipping this turns your base light and fluffy, giving the ice cream its signature scoopable texture without any churning.
- Sweetened condensed milk: Adds creaminess, sweetness, and helps prevent ice crystals from forming, so you get that real-deal ice cream smoothness.
- Vanilla extract: A splash of vanilla deepens the flavor and enhances the cookies-&-cream combo in every bite.
- Oreo cookies: Crushed classic Oreos are the star here—they melt into the mix and provide those irresistible chocolatey swirls throughout.
Variations
The beauty of No Churn Oreo Ice Cream is just how easily it adapts to cravings, allergies, and whatever you happen to have in your kitchen. Here are some of my favorite ways to remix this recipe and truly make it your own!
- Double Chocolate Crunch: Add a handful of mini chocolate chips or a swirl of chocolate fudge for extra decadent bites throughout.
- Gluten-Free Swap: Use your favorite gluten-free chocolate sandwich cookies in place of classic Oreos and the texture stays perfect.
- Mint Madness: Drop in ½ teaspoon peppermint extract and use mint Oreos for a cool, fresh twist that tastes like summer in a bowl.
- Cookie Overload: Mix in different Oreos (Golden, Peanut Butter, Birthday Cake, etc.) or even stir in extra cookie pieces for double the crunch.
How to Make No Churn Oreo Ice Cream
Step 1: Whip the Cream
Start by pouring your cold heavy cream into a large mixing bowl. Using an electric mixer (or lots of elbow grease and a whisk!), beat the cream on high just until soft peaks form — it should look fluffy and hold gentle ripples when you lift the beaters. Don’t over-whip; we want airy, not butter!
Step 2: Add Condensed Milk and Vanilla
Pour in the sweetened condensed milk and vanilla extract. Continue whipping the mixture on medium-high speed until distinct, stiff peaks form. It should look like thick, billowy whipped cream that stands up firmly when you lift your mixer—the secret to a scoopable, creamy base!
Step 3: Fold in the Oreos
Crush your Oreos until you have a nice mix of chunky pieces and finer crumbs. Using a spatula, gently fold them into the whipped cream mixture. Careful not to deflate all that lovely air you’ve created—the more tender your folding, the fluffier your No Churn Oreo Ice Cream will be!
Step 4: Freeze Until Firm
Spoon the mixture into a freezer-safe loaf pan or airtight container. Smooth out the top, cover with plastic wrap or a lid, and freeze for at least 5–6 hours (or overnight for best results). When the wait is over, grab your scoop and get ready for pure cookies-and-cream heaven!
Pro Tips for Making No Churn Oreo Ice Cream
- Ultimate Oreo Texture: Crush some cookies super fine for that classic cookies-and-cream “swirl,” but leave a few bigger chunks for surprise bites of crunch!
- Chill Everything First: For the best whip, start with very cold heavy cream and, if possible, a chilled mixing bowl—this helps the cream hold its air and makes for a fluffier base.
- Container Matters: Spread the mixture evenly in a metal loaf pan or flat, shallow container for faster freezing and easy scooping later.
- Scoop with Ease: Let your frozen No Churn Oreo Ice Cream sit at room temperature for 5 minutes before scooping—no more bent spoons or icy shards.
How to Serve No Churn Oreo Ice Cream
Garnishes
No Churn Oreo Ice Cream is pretty stunning straight from the tub, but a sprinkle of extra crushed Oreos on top makes it look irresistible. You can also drizzle on a little chocolate or caramel sauce or add a dollop of whipped cream for a full-on sundae treatment your guests will go crazy for.
Side Dishes
This creamy, dreamy Oreo creation begs to be paired with warm brownies or fudgy chocolate cake for a decadent dessert combo. For something lighter, serve it with fresh strawberries or a simple fruit salad to balance the richness.
Creative Ways to Present
Go classic with cones or bowls, or try sandwiching a scoop between two cookies to make epic Oreo ice cream sandwiches! Individual mason jar servings or pretty parfait glasses layered with extra Oreos are fun for parties and make everyone feel special.
Make Ahead and Storage
Storing Leftovers
Store extra No Churn Oreo Ice Cream in a tightly sealed container in your freezer — keep it covered with plastic wrap or a lid to prevent ice crystals and pick up of freezer odors. It stays freshest and creamiest if enjoyed within two weeks (but honestly, I doubt it’ll last that long!).
Freezing
Your homemade ice cream needs at least 5–6 hours to set properly, though overnight is even better for best texture. If freezing for longer than a couple of days, press a piece of parchment or wax paper right onto the surface to help keep it ultra-creamy and prevent freezer burn.
Reheating
No heating required! If it’s too hard straight from the freezer, just let it rest at room temperature for 5–10 minutes for perfect, creamy scoops—no microwave necessary.
FAQs
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Can I use low-fat or nondairy cream for No Churn Oreo Ice Cream?
While heavy cream creates the creamiest result, you can experiment with coconut cream or dairy-free whipping creams for a plant-based version. It may be slightly less rich, but will still freeze well if you whip to stiff peaks.
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How do I prevent my No Churn Oreo Ice Cream from getting icy?
Be sure to whip the cream to stiff peaks and fold gently so you don’t lose essential air. Freezing in a shallow, airtight container and placing parchment right on the surface helps keep it super smooth.
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Can I add other mix-ins to this recipe?
Absolutely! Try peanuts, caramel swirls, mini marshmallows, or flavored extracts. No Churn Oreo Ice Cream adapts beautifully to any kind of extra treat you want to toss in.
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How long can I keep homemade No Churn Oreo Ice Cream in the freezer?
For peak texture and flavor, enjoy your ice cream within two weeks. After that, it’s still safe to eat, but it may lose some creaminess due to ice crystals forming over time.
Final Thoughts
No Churn Oreo Ice Cream transforms a handful of pantry staples into something extraordinary—and honestly, it’s the kind of homemade treat that makes memories. I hope you savor every creamy, cookie-filled spoonful and share this recipe with everyone you love (or keep it all to yourself… I won’t tell!). Dive in and enjoy your new summer favorite!
Print
No Churn Oreo Ice Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy goodness of homemade No Churn Oreo Ice Cream. This easy-to-make frozen treat is loaded with Oreo cookie chunks for a delightful crunch in every bite.
Ingredients
For the Ice Cream:
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 14–oz. can sweetened condensed milk
- 12 Oreo cookies, crushed
Instructions
- Whip the Cream: In a large bowl, whip the heavy cream with an electric mixer until soft peaks form, about 1-2 minutes on high speed.
- Add Flavors: Mix in the vanilla extract and sweetened condensed milk, continuing to whip until stiff peaks form.
- Fold in Oreos: Gently fold in the crushed Oreo cookies using a spatula.
- Freeze: Transfer the mixture into a freezer-safe container, cover, and freeze until the ice cream is solid, typically 5-6 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 422 kcal
- Sugar: 35 g
- Sodium: 169 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 98 mg
