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