Oreo Ice Cream
I think we can all agree on one thing: store-bought ice cream is great, but homemade ice cream hits differently. It’s richer, creamier, and you get to control exactly what goes in it.
For years, I thought making ice cream at home meant buying a bulky, expensive machine that I’d use twice and then banish to the back of a cabinet. I was so wrong.
This no-churn Oreo ice cream recipe is a game-changer. It requires just a few simple ingredients and a little bit of patience. The result is a ridiculously delicious cookies and cream ice cream that will have everyone asking for your secret.
It’s the perfect dessert for a hot day, a movie night, or just because you feel like treating yourself. Let’s get to it.
What You’ll Need
The beauty of this recipe is its simplicity. No strange ingredients you have to hunt down. Just the basics for a classic, creamy base.
- Heavy Whipping Cream: This is the foundation. It needs to be very cold to whip up properly.
- Sweetened Condensed Milk: This provides the sweetness and the soft, scoopable texture without needing an ice cream maker.
- Vanilla Extract: A splash of pure vanilla adds that classic ice cream parlor flavor.
- Salt: Just a tiny pinch. It balances the sweetness and makes the flavors pop.
- Oreo Cookies: The star of the show! You’ll need about 15-20 cookies.
Tools Required
You don’t need any fancy gadgets for this. Your standard kitchen equipment will do the job perfectly.
- Electric Mixer (Hand or Stand Mixer)
- Large Mixing Bowl
- Medium Mixing Bowl
- Spatula
- Loaf Pan (9×5 inch) or other freezer-safe container
- Plastic Wrap or a Lid
- Ziplock Bag and a Rolling Pin (for crushing cookies)
Pro Tips
I’ve made this recipe more times than I can count. Here are a few little tricks I’ve picked up that make a big difference.
- Chill Everything: I mean it. Put your large mixing bowl and the beaters from your mixer in the freezer for about 15-20 minutes before you start. Cold cream whips into beautiful, stable peaks much faster.
- The Perfect Crush: Don’t pulverize all the Oreos into dust. For the best texture, you want a mix of fine crumbs and larger, pea-sized chunks. The crumbs flavor the base, and the chunks give you that satisfying cookie bite.
- Pre-Freeze Your Pan: Pop your loaf pan into the freezer while you’re mixing the ingredients. Pouring the ice cream base into a frozen pan helps it start setting immediately, which leads to a creamier final product with fewer ice crystals.
- Fold, Don’t Stir: When you combine the whipped cream with the condensed milk mixture, be gentle. Use a spatula to fold everything together. Stirring will deflate all the air you just whipped into the cream, and you’ll lose that light, airy texture.
How to Make No-Churn Oreo Ice Cream
This process is surprisingly quick. The hardest part is waiting for it to freeze!
Step 1: Place your large mixing bowl and beaters in the freezer to chill for at least 15 minutes. Place your loaf pan in the freezer as well.
Step 2: Crush your Oreo cookies. Put them in a ziplock bag and gently crush them with a rolling pin or the bottom of a heavy glass. Aim for a variety of sizes. Set aside.
Step 3: In your chilled bowl, pour in the cold heavy whipping cream. Using your electric mixer on medium-high speed, whip the cream until stiff peaks form. This means when you lift the beaters out, the cream holds its shape and a peak stands straight up.
Step 4: In a separate medium bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt until well combined.
Step 5: Take about a cup of the whipped cream and gently fold it into the condensed milk mixture. This lightens it up and makes it easier to combine everything without deflating the cream.
Step 6: Now, pour the lightened milk mixture into the large bowl with the rest of the whipped cream. Gently fold everything together with a spatula until just combined. Be careful not to overmix.
Step 7: Gently fold in about three-quarters of your crushed Oreos, reserving the rest for the topping.
Step 8: Pour the ice cream mixture into your pre-frozen loaf pan and smooth the top with your spatula. Sprinkle the remaining crushed Oreos over the top.
Step 9: Cover the pan tightly. I like to press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals, then cover the pan with another layer of wrap or a lid.
Step 10: Freeze for at least 6-8 hours, or preferably overnight, until firm. Let it sit on the counter for 5 minutes before scooping.
Substitutions and Variations
Once you nail the base recipe, you can get creative. This ice cream is a perfect canvas for other flavors.
| Variation | How to Do It |
|---|---|
| Mint Oreo | Use Mint Oreos and add 1/2 tsp of peppermint extract. |
| Golden Oreo | Swap classic Oreos for Golden Oreos for a vanilla-forward flavor. |
| Chocolate Overload | Add a chocolate fudge swirl and some mini chocolate chips. |
| Coffee & Cookies | Dissolve 2 tsp of instant espresso powder in the vanilla extract. |
Make Ahead & Storage Tips
This is the ultimate make-ahead dessert. You can make it up to two weeks in advance, making it perfect for parties or just having a stash ready for a craving.
For storage, the key is preventing freezer burn. Pressing plastic wrap against the surface of the ice cream before sealing the container is the best trick. This creates a barrier that stops ice crystals from forming.
Store it in the back of your freezer where the temperature is most consistent. It will keep for about 2-3 weeks before the texture might start to change slightly, but it will still be delicious.
Nutritional Info & Dietary Swaps
While homemade ice cream is a treat, it’s good to know what’s in it. Here’s an approximate breakdown and some ways to adapt it.
(Nutritional values are an estimate per serving and will vary based on ingredients used.)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 350 kcal |
| Fat | 22g |
| Carbohydrates | 35g |
| Sugar | 30g |
| Protein | 4g |
Dietary Swaps
Dairy-Free: Use a can of chilled, full-fat coconut cream instead of heavy cream, and a can of sweetened condensed coconut milk. The results are surprisingly creamy and delicious.
Gluten-Free: Simply swap the regular Oreos for a gluten-free brand of chocolate sandwich cookies.
Meal Pairings & Efficiency
This ice cream is fantastic on its own, but it’s also great served alongside a warm brownie or a slice of chocolate cake.
To be efficient, crush the cookies and chill your equipment while you gather the rest of your ingredients. This “mise en place” approach makes the whole process feel smooth and effortless.
Frequently Asked Questions
Q1. Why is my ice cream hard as a rock?
Ans: Homemade no-churn ice cream freezes harder than store-bought versions because it lacks commercial stabilizers. Just let it sit on the counter for 5-10 minutes before scooping. It will soften up perfectly.
Q2. Can I use low-fat cream or milk?
Ans: Unfortunately, no. You need the high-fat content of heavy whipping cream to create the stable whipped cream that forms the base. Low-fat options won’t whip properly and will result in an icy, thin mixture.
Q3. My whipped cream didn’t get stiff. What went wrong?
Ans: This is usually a temperature issue. Your cream, bowl, and beaters must be very cold. If they are even slightly warm, the fat in the cream won’t be able to trap air effectively.
Q4. How do I prevent ice crystals?
Ans: The two best methods are freezing it quickly (in a pre-chilled pan) and preventing air exposure. Pressing plastic wrap directly on the surface of the ice cream is the most effective way to stop ice crystals from forming on top.
Wrapping Up
There you have it. A simple, foolproof path to the creamiest, most satisfying Oreo ice cream you’ve ever had, made right in your own kitchen. No special machine needed.
The real joy of this recipe is making it your own. Add more cookies, try a different flavor, or throw in some chocolate chips. It’s your dessert, your rules.
I hope you give this recipe a try. When you do, come back and leave a comment below. I’d love to hear how it turned out for you and what creative twists you came up with!
