clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Raspberry Oreo Ice Cream

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 10 servings 1x
  • Category: Desserts, Ice Cream
  • Method: Freezer
  • Cuisine: American


This easy no churn Raspberry Oreo Ice Cream recipe makes the creamiest, most delicious dessert! You’ll love the bits of Oreo cookies and tart, sweet berries!




  • 2 cups heavy whipping cream
  • 10 ounces sweetened condensed milk
  • 1 teaspoon vanilla
  • 20 Oreo cookies, crushed 
  • 6 ounces fresh raspberries, roughly chopped 


  1. Crush the Oreos in a food processor or chop them with a knife. Alternatively, you can place them in a large zip lock back and hit them with a rolling pin! I like the chop/crush them pretty finely and to leave a few larger pieces.
  2. In a large bowl or bowl of an electric mixer, whip the heavy cream on until medium peaks form.
  3. Using a spatula, gently fold in the vanilla and sweetened condensed milk. Gently fold in the Oreos followed by the raspberries. Pour mixture into a standard loaf pan, cover with plastic wrap and freeze for 6-8 hours.
  4. When ready to serve, remove pan from freezer and remove plastic wrap. Allow to sit at room temperature for 10 minutes before serving.

Keywords: Oreos, Oreo Cookies, Oreo, Chocolate, Raspberries, Raspberry, Frozen, Ice Cream, Cookies and Cream, No Churn