This creamy no-churn Oreo ice cream is a cookies-and-cream dream that I can whip up with just four ingredients and no special equipment. It’s smooth, rich, and packed with chunks of chocolatey Oreo cookies in every bite. Whether I’m making it for summer treats or midnight cravings, this recipe always hits the sweet spot.

Why I Love This Recipe

I love how easy and foolproof this Oreo ice cream is. I don’t need an ice cream maker or eggs, and there’s no cooking involved. Just mix, fold, freeze, and enjoy. The texture is creamy like store-bought, and the Oreos add that iconic crunch and flavor. It’s perfect for when I want a quick dessert that looks and tastes like I spent hours making it.

Creamy No-Churn Oreo Ice Cream

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream
Sweetened condensed milk
Vanilla extract
Oreo cookies (chopped or crushed)

directions

I start by whipping the heavy cream in a large bowl until stiff peaks form—it should be thick and fluffy.
In a separate bowl, I stir together the sweetened condensed milk and vanilla extract.
I gently fold the whipped cream into the condensed milk mixture until it’s smooth and well blended.
I fold in the crushed Oreo cookies, saving a handful to sprinkle on top.
I pour the mixture into a freezer-safe container or loaf pan and smooth out the top.
I sprinkle the reserved Oreos over the top for extra crunch.
I cover it and freeze for at least 6 hours, or overnight, until firm.
Before serving, I let it sit at room temperature for a few minutes to soften for easy scooping.

Servings and timing

This recipe serves about 6 and takes just 10–15 minutes to prepare. It needs at least 6 hours in the freezer—ready in around 6½ hours total.

Variations

I use mint or peanut butter Oreos for a fun twist.
Sometimes I swirl in chocolate fudge or caramel sauce before freezing.
I mix in mini chocolate chips or chunks for extra texture.
For a layered treat, I alternate ice cream with crumbled Oreos and fudge sauce in the container.

storage/reheating

I keep the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, I let it sit out for 5–10 minutes before scooping. Since it’s ice cream, I don’t reheat it—but I love adding warm toppings like hot fudge when serving.

FAQs

Do I need to use a mixer to whip the cream?

I usually use a hand mixer for convenience, but I can whip it by hand with a whisk—it just takes a bit more effort.

Can I use low-fat cream or milk instead?

No, I recommend using heavy cream for the proper texture—lower fat options won’t whip or freeze the same way.

Are the Oreos still crunchy in the ice cream?

They soften a little, which I actually love—it gives a true cookies and cream flavor throughout.

Can I use other cookies besides Oreos?

Absolutely. I’ve tried chocolate chip cookies, graham crackers, and even Biscoff for delicious results.

Can I double the batch?

Yes, I just make sure to use a larger container and give it more time to freeze fully.

Conclusion

This no-churn Oreo ice cream is my favorite quick-and-easy frozen dessert. It’s creamy, full of cookie chunks, and incredibly satisfying without any fuss. Once I’ve made a batch, it’s hard to go back to store-bought.

Creamy No-Churn Oreo Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Linda
Prep Time: 10–15 minutes
Total Time: 6 hours 15 minutes
Yield: Serves 6
Category: Dessert
Method: No-Bake, Frozen
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Creamy No-Churn Oreo Ice Cream is a rich, dreamy dessert loaded with crushed Oreo cookies and made without an ice cream maker. With just four ingredients and no eggs or cooking, this easy cookies and cream ice cream recipe delivers smooth, scoopable texture and bold flavor—perfect for summer, parties, or anytime sweet cravings strike.

Ingredients

2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
1½ tsp vanilla extract
20 Oreo cookies, chopped or crushed (reserve a few for topping)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
In a separate bowl, stir together the sweetened condensed milk and vanilla extract.
Gently fold the whipped cream into the condensed milk mixture until fully combined and smooth.
Fold in most of the crushed Oreos, reserving a few for the top.
Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
Sprinkle remaining Oreos on top, cover, and freeze for at least 6 hours or overnight.
Let sit at room temperature for 5–10 minutes before scooping and serving.

Notes

Swap regular Oreos for mint, golden, or peanut butter versions for a fun twist.
Add chocolate chips or swirl in fudge, caramel, or peanut butter sauce before freezing.
Layer the mixture with crushed Oreos and sauce for a sundae-style presentation.
Best served within the first week for peak creaminess, though it keeps up to 2 weeks.