Oreo Ice Cream Recipe

Creamy, no-churn Oreo ice cream recipe made with just 3 ingredients in 5 minutes. A homemade cookies-and-cream treat that’s scoopable, rich, and full of crushed Oreo cookies.

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Course: Dessert, Frozen Treats

Cuisine: American

Prep Time: 5

Cook Time: 0

Freezing Time: 4

Total Time: 4 5

Servings: Servings

Calories: 340kcal

Cost: $6

Equipment

1 Electric mixer Hand or stand mixer, essential for whipping cream
1 Large mixing bowl Preferably glass or stainless steel for temperature control
1 Rubber spatula For gently folding whipped cream and cookies
1 Food processor or rolling pin To crush Oreo cookies into crumbs or chunks
1 Freezer-safe container / loaf pan A 9x5 loaf pan works perfectly for freezing
1 Ice cream scoop For neat and easy serving portions

Ingredients

2 cups Heavy whipping cream Ice-cold, for best whipping
1 can (14 oz) Sweetened condensed milk Room temperature
1 teaspoon Pure vanilla extract Optional flavor booster
20–24 cookies Oreo cookies 16 crushed, 4–6 whole for garnish
2 tablespoons Whole milk To soften crushed cookies
¼ teaspoon Salt Optional
2 tablespoons Chocolate syrup Optional, for extra richness

Instructions

Crush 16 Oreos into chunks and soften with milk.
Beat heavy cream until stiff peaks form using an electric mixer.
Fold in the sweetened condensed milk and vanilla extract gently.
Gently fold in the crushed Oreos.
Pour mixture into a loaf pan, garnish with whole Oreos, cover and freeze for at least 4 hours.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition