No-Churn Oreo Ice Cream

This no-churn Oreo ice cream is creamy, dreamy, and packed with chunks of everyone’s favorite cookie. I love how it comes together in minutes—no ice cream maker or fancy equipment needed. Just a few simple ingredients, a little chill time, and I’ve got a rich, velvety dessert that tastes like cookies and cream heaven.

Why I Love This Recipe

I love how easy and foolproof this recipe is. It’s smooth, ultra-creamy, and bursting with Oreo pieces in every bite. I don’t need to worry about churning or egg-based custards—just mix, freeze, and enjoy. It’s perfect for summer days, late-night cravings, or making ahead for parties. Everyone always thinks it’s store-bought because the texture is that good.

ingredients

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

• Sweetened condensed milk

• Heavy whipping cream

• Vanilla extract

• Oreo cookies (crushed or chopped)

directions

1. I start by whipping the heavy cream in a large bowl until stiff peaks form—it should be thick and fluffy.

2. In a separate bowl, I mix the sweetened condensed milk and vanilla extract.

3. I gently fold the whipped cream into the condensed milk mixture until smooth and well combined.

4. I fold in most of the crushed Oreo cookies, reserving a few to sprinkle on top.

5. I pour the mixture into a loaf pan or freezer-safe container, smooth the top, and add the remaining Oreos.

6. I cover the container and freeze it for at least 6 hours, or overnight, until firm.

7. I let it sit at room temperature for a few minutes before scooping for that perfect creamy texture.

Servings and timing

This recipe makes about 6 servings. It takes 10–15 minutes to prep and at least 6 hours to freeze—ready in a little over 6 hours total.

Variations

• I use golden Oreos or mint Oreos for a fun twist.

• Sometimes I swirl in chocolate or caramel sauce before freezing.

• For extra crunch, I mix in mini chocolate chips or chopped chocolate bars.

• I turn it into ice cream sandwiches using cookies or brownie slices.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. Since it’s no-churn, it’s best enjoyed within the first week for the creamiest texture. I don’t reheat it—just let it soften at room temperature before serving.

FAQs

Do I need an ice cream maker for this recipe?

Not at all. That’s the beauty of no-churn ice cream—I just whip, mix, and freeze.

How long does it take to freeze?

I usually let it freeze for at least 6 hours, but overnight is best for a firm, scoopable texture.

Can I make this dairy-free?

Yes, I use coconut cream and a dairy-free condensed milk alternative—it’s still creamy and delicious.

Will the Oreos stay crunchy?

They soften slightly in the cream mixture, which I actually love—they create a cookies-and-cream texture throughout.

Can I double the recipe?

Absolutely. I just use a larger container and make sure to freeze it long enough to set fully.

Conclusion

This no-churn Oreo ice cream is one of my favorite quick desserts—rich, smooth, and packed with cookie goodness. It’s a simple recipe that delivers big-time flavor, with no machines or complicated steps. Once I make it, I always wonder why I ever bought ice cream in the first place.