Go Back
–+ servings
No Churn Oreo Ice Cream

Delightfully Creamy No Churn Oreo Ice Cream in Just 4 Steps

Delightful No Churn Oreo Ice Cream made effortlessly with minimal ingredients for a creamy, nostalgic dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Use full-fat for best results.
  • 1 tablespoon Vanilla Extract Can substitute with other extracts.
  • 1 can Sweetened Condensed Milk Low-fat options not recommended.
Cookie Mix-Ins
  • 18 pieces Oreos Crushed for the base and chunks for mixing.

Equipment

  • food processor
  • mixing bowl
  • Electric Mixer
  • spatula
  • Loaf Pan

Method
 

Preparation Steps
  1. Crush 9 Oreos into fine crumbs and crumble another 9 Oreos into small pieces. Set aside.
  2. In a large mixing bowl, whip 2 cups of heavy cream and 1 tablespoon of vanilla extract until soft peaks form.
  3. Gradually add the can of sweetened condensed milk, beating on low until combined.
  4. Fold in the Oreo crumbs and pieces gently with a spatula.
  5. Pour the mixture into an 8x4 loaf pan, smoothing the top. Add extra Oreo crumbs if desired.
  6. Cover and freeze for at least 8 hours or overnight.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 70mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 250IUCalcium: 100mgIron: 0.5mg

Notes

For best texture, use full-fat ingredients and chill mixing equipment before use. Allow ice cream to sit at room temperature for easier scooping.

Tried this recipe?

Let us know how it was!