Easy No-Bake Homemade Oreo Ice Cream Bars
Quick Overview
These no-churn Oreo ice cream bars feature a buttery cookie crust topped with a velvety, no-churn ice cream layer packed with crushed Oreo pieces. You get the perfect contrast between a crunchy cookie base and a smooth, sweet cream center without needing an ice cream maker.
They are an absolute favorite because you only need four simple ingredients and minimal prep work. The ice cream base relies on sweetened condensed milk and heavy whipped cream, giving you a dense, ultra-creamy texture that holds its shape cleanly when sliced into individual squares.
- Prep time: 15 minutes
- Freeze time: 4 hours
- Total time: 4 hours 15 minutes
- Servings: 9 squares
- Estimated calories per serving: 380 kcal
Ingredients
For the Cookie Crust
- 24 Oreo cookies, finely crushed (approx. 270 g)
- 4 tbsp unsalted butter, melted (56 g)
How to Make Oreo Ice Cream Bars
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Mix the finely crushed Oreo cookies and melted butter in a bowl until the mixture resembles wet sand.
- Press two-thirds of the cookie mixture firmly into the bottom of the prepared pan using a spatula to form a dense base.
- Whip the cold heavy cream in a large bowl using a hand mixer on high speed for 3 minutes until stiff peaks form.
- Pour the sweetened condensed milk into the whipped cream and gently fold with a spatula until fully combined and smooth.
- Fold two-thirds of the coarsely chopped Oreos into the cream mixture until evenly distributed.
- Spread the cream mixture evenly over the crust in the pan, smoothing the top with an offset spatula.
- Sprinkle the remaining crushed cookies and chopped Oreo pieces evenly over the top layer.
- Freeze the pan uncovered for at least 4 hours until the ice cream is firm and set completely through the center.
- Lift the ice cream slab out using the parchment overhang and slice into 9 equal squares using a sharp knife.
Pro Tip
Whip your heavy cream while it is thoroughly chilled straight from the refrigerator. If the heavy cream is warm or room temperature, it will not hold air, resulting in a dense, icy texture rather than light, fluffy ice cream bars.
Serving & Storage
Serve these squares immediately after slicing while fully frozen. For the cleanest cuts, run a large chef’s knife under hot water, wipe it dry, and slice straight down through the frozen cream and crust in one firm motion.
Keep any leftover ice cream bars stored in an airtight container in the freezer. Place sheets of parchment paper between stacked layers to prevent the squares from sticking together.
These bars keep well in the freezer for up to two weeks without losing their texture. Do not thaw them in the refrigerator before serving, as the ice cream layer will melt too fast and lose its square structure.
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 into stable peaks and prevents icy crystals from forming during freezing.
How long do these ice cream bars last in the freezer?
Stored in an airtight container to prevent freezer burn, these bars will stay fresh and delicious for up to two weeks.
Do I need an ice cream maker for this recipe?
No, the combination of whipped heavy cream and sweetened condensed milk creates a smooth no-churn ice cream without any special equipment.
