Easy 3-Ingredient No-Churn Oreo Ice Cream

Quick Overview

This easy 3-ingredient no-churn Oreo ice cream gives you soft, scoopable ice cream without an expensive ice cream maker. Thick sweetened condensed milk and freshly whipped heavy cream create a velvety custard-like base, while crushed sandwich cookies add rich chocolate flavor and crunch to every bite.

By whipping the heavy cream to stiff peaks, you incorporate air that prevents ice crystals from forming as the mixture freezes. The result is a smooth dessert that rivals traditional churned ice cream with minimal effort.

• Prep time: 15 minutes
• Freeze time: 6 hours
• Total time: 6 hours 15 minutes
• Servings: 8
• Calories per serving: 380 kcal

Ingredients

Main Ingredients

• 2 cups (480 ml) heavy whipping cream, cold
• 1 can (14 ounces / 396 g) sweetened condensed milk, chilled
• 20 Oreo cookies (about 225 g), coarsely chopped

How to Make No-Churn Oreo Ice Cream

1. Place a metal mixing bowl and beaters in the refrigerator for 15 minutes to chill before starting.
2. Put the Oreo cookies into a large zip-top bag and crush them gently with a rolling pin, leaving medium-sized chunks for texture.
3. Pour the cold heavy whipping cream into the chilled bowl and beat with a hand mixer on medium-high speed for 3 to 4 minutes until stiff peaks form.
4. Pour the chilled sweetened condensed milk into the whipped cream and gently fold with a rubber spatula until smooth and combined.
5. Add three-quarters of the crushed Oreo cookies to the cream mixture and fold carefully so you do not deflate the whipped cream.
6. Transfer the ice cream mixture into a 9×5-inch metal loaf pan or an airtight freezer-safe container.
7. Smooth the top with your spatula and scatter the remaining crushed Oreos over the surface, pressing them lightly into the top layer.
8. Cover the pan tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals, then cover with a layer of aluminum foil.
9. Freeze on a flat shelf in your freezer for at least 6 hours, or overnight, until firm and ready to scoop.

Pro Tip

Never substitute heavy whipping cream with milk or half-and-half, and make sure your cream is thoroughly chilled before whipping. Warm cream or low-fat dairy will fail to hold the air structure needed to thicken the base, leaving you with an icy, rock-hard block instead of a light, creamy scoopable dessert.

Serving & Storage

Scoop this ice cream into chilled waffle cones, glass sundae dishes, or dessert bowls. Pair it with warm hot fudge sauce, extra crushed cookies, or a dollop of whipped cream. For an easy summer dessert, sandwich a scoop between two large chocolate chip cookies.

Keep the ice cream stored in an airtight container or a loaf pan tightly wrapped in plastic wrap and foil. It will stay fresh and hold its best flavor in the freezer for up to 2 weeks. Avoid storing it in the freezer door where temperature fluctuations cause ice crystals to form.

To serve, set the container on your kitchen counter at room temperature for 5 to 7 minutes to soften slightly. Warm your ice cream scoop under hot running water for a few seconds to slice through the frozen cream effortlessly.

FAQs

Can I use low-fat condensed milk or heavy cream for this recipe?

No, full-fat heavy whipping cream and regular sweetened condensed milk are necessary to achieve the proper texture and prevent large ice crystals from forming.

How do I keep my ice cream from getting rock hard in the freezer?

Cover the surface directly with plastic wrap before sealing the container, and let the ice cream sit on the counter for 5 minutes before scooping.

Can I add extra flavors or mix-ins to this base?

Yes, you can fold in a teaspoon of vanilla extract, a pinch of sea salt, or swirl in warm hot fudge and peanut butter alongside the cookies.