Easy No-Churn Oreo Ice Cream
Quick Overview
No-churn Oreo ice cream is a simple, homemade frozen treat made without an ice cream machine. It combines sweet, whipped cream with rich condensed milk and crunchy chocolate sandwich cookies. The result is a smooth, scoopable dessert filled with chocolate flavor and cookie texture in every bite.
You only need three simple ingredients and fifteen minutes of active prep time to make this dessert. The freezer handles the rest of the work. It is an ideal dessert for warm weather, family gatherings, or late-night sweet cravings.
- Prep time: 15 minutes
- Cook time: 0 minutes (Freezing time: 6 hours)
- Total time: 6 hours 15 minutes
- Servings: 8
- Estimated calories per serving: 340 kcal
Ingredients
Main Ingredients
- 480 ml (2 cups) heavy cream or double cream, cold
- 397 g (1 can / 1.25 cups) sweetened condensed milk
- 14 Oreo cookies (about 150 g)
Optional Garnish
- 4 extra Oreo cookies, crushed
How to Make No-Churn Oreo Ice Cream
- Place the Oreo cookies into a ziplock bag and crush them with a rolling pin, leaving plenty of bite-sized chunky pieces.
- Pour the heavy cream into a large chilled glass bowl.
- Whip the cold heavy cream with an electric hand mixer on medium-high speed for 3 to 4 minutes until stiff peaks form.
- Pour the sweetened condensed milk into the whipped cream bowl.
- Gently fold the condensed milk into the whipped cream using a silicone spatula until fully combined and smooth.
- Add the crushed Oreo cookies to the mixture and fold lightly until evenly distributed.
- Pour the ice cream mixture into a standard 9×5-inch loaf pan or freezer-safe container.
- Smooth the top with a spatula and sprinkle extra crushed cookies over the surface.
- Cover the container tightly with plastic wrap or a lid to prevent ice crystals.
- Freeze for at least 6 hours or overnight until set solid.
- Remove from the freezer, let sit at room temperature for 2 minutes to soften, then scoop and serve.
Pro Tip
Avoid over-whipping your heavy cream into butter, or under-whipping it into a liquid base. Keep your cream straight from the fridge and whip only until stiff peaks form, where the cream holds its shape when you lift the beaters. Over-whipping creates a grainy texture, while under-whipping causes your ice cream to freeze into a hard block of ice instead of a creamy dessert.
Serving & Storage
Serve this ice cream piled high in chilled bowls or stuffed inside crispy waffle cones. Top each scoop with extra cookie crumbs, hot fudge sauce, or whipped cream. It pairs well alongside warm brownies, chocolate chip cookies, or fresh slices of banana.
Store the ice cream in an airtight container in the freezer. Keep plastic wrap pressed directly onto the surface of the ice cream under the lid to guard against freezer burn.
Properly stored no-churn ice cream will stay fresh and creamy in the freezer for up to 2 weeks. Do not thaw and refreeze the mixture, as this ruins the smooth texture.
FAQs
Can I use low-fat milk instead of heavy cream?
No, heavy cream or double cream with at least 36 percent fat content is required to create the whipped structure and creaminess without an ice cream machine.
How do I prevent ice crystals from forming on top?
Press a sheet of plastic wrap directly onto the surface of the ice cream mixture before sealing the container with a tight lid.
Can I use different cookie flavors for this recipe?
Yes, you can substitute standard Oreos with Golden Oreos, peanut butter Oreos, or any crisp sandwich cookies of your choice using the same measurements.
