Description
This No-Churn Oreo Ice Cream is rich, creamy, and loaded with crushed Oreos—no ice cream maker required! Made with just four simple ingredients, this cookies and cream dessert is the perfect homemade treat for summer parties, late-night cravings, or make-ahead sweets. Easy to whip up and incredibly indulgent, it’s better than store-bought!
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1½ tsp vanilla extract
- 20 Oreo cookies, crushed or chopped
Instructions
-
In a large bowl, whip the cold heavy cream until stiff peaks form.
-
In a separate bowl, mix 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 topping.
-
Pour the mixture into a loaf pan or freezer-safe container.
-
Smooth the top and sprinkle with remaining Oreo pieces.
-
Cover and freeze for at least 6 hours or overnight, until firm.
-
Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Use golden, mint, or peanut butter Oreos for fun flavor variations.
- Swirl in caramel, chocolate sauce, or peanut butter for an extra indulgent twist.
- Stir in mini chocolate chips or crushed candy bars for crunch.
- Serve as-is or scoop between cookies or brownies for ice cream sandwiches.
