Homemade No-Churn 3-Ingredient Oreo Ice Cream
By Sameer
Quick Overview
This homemade no-churn Oreo ice cream is ultra-creamy, rich, and loaded with crunchy cookie pieces in every bite. It uses a simple sweetened condensed milk and heavy whipped cream base, eliminating the need for an expensive ice cream maker or complicated custard bases.
People love this recipe because it requires zero cooking skills and comes together in minutes before going into the freezer. It tastes just as decadent as premium store-bought ice cream with a fraction of the effort.
- Prep time: 15 minutes
- Cook time: 0 minutes
- Total time: 6 hours 15 minutes (includes freezing)
- Servings: 8 servings
- Estimated calories per serving: 340 kcal
Ingredients
Ice Cream Base
- 2 cups heavy cream, chilled
- 1 can (14 oz) sweetened condensed milk, chilled
Mix-Ins & Toppings
- 16 Oreo cookies, divided
How to Make No-Churn Oreo Ice Cream
- Place 12 Oreo cookies into a ziplock bag and crush them into a mix of small bits and larger chunks using a rolling pin.
- Pour the chilled heavy cream and chilled sweetened condensed milk into a large chilled glass bowl.
- Beat the mixture on medium speed with an electric hand mixer until soft peaks form and hold their shape when the beaters are lifted.
- Add the crushed Oreo cookies to the whipped cream mixture.
- Gently fold the cookies into the cream using a silicone spatula until evenly distributed throughout the base.
- Transfer the ice cream mixture into a 9×5-inch loaf pan and spread the top smooth.
- Chop the remaining 4 Oreo cookies and scatter them over the top surface.
- Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
Pro Tip
For the fluffiest texture, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. Cold equipment prevents the heavy cream from breaking down and yields a smoother ice cream structure.
Serving & Storage
Scoop directly into chilled bowls or crisp waffle cones for best results. Drizzle with warm hot fudge sauce or whipped cream if desired.
Keep the ice cream stored in the freezer covered tightly with plastic wrap or in an airtight container to prevent ice crystals from forming. It stays fresh and smooth in the refrigerator freezer for up to 2 weeks. Do not thaw and refreeze.
FAQs
Can I use low-fat milk instead of heavy cream?
No, heavy cream is necessary because the fat content allows the mixture to whip up soft and prevents ice crystals from forming without a churner.
Why did my ice cream turn out grainy or icy?
Over-whipping the cream past soft peaks can break the emulsion, while using warm ingredients reduces air retention during freezing.
Can I use different flavored Oreo cookies for this recipe?
Yes, Golden Oreos, Mint Oreos, or Peanut Butter Oreos work equally well without altering the base ratio.
