Oreo Ice Cream

5 from 5 votes

This easy no churn Oreo Ice Cream recipe is super creamy, rich and delicious! It's made with just 3 ingredients and is made without an ice cream maker. It's the perfect frozen treat to enjoy with friends this summer!

Prep Time10

Cook Time0

Freezing Time6

Total Time6 10

Course: Desserts, Ice Cream

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 365kcal

Author: Natalie

Ingredients

2 cups heavy whipping cream cold
10 ounces sweetened condensed milk
20 Oreo cookies crushed

US Customary - Metric

Instructions

Chop or crush the oreos into crumbs and pieces using food processor. You can also chop them with a knife or place the Oreos in a large zip lock back and hit them with a rolling pin. Crush them into fine crumbs and leave a few larger pieces.
In a large bowl or bowl of an electric mixer, whip the heavy cream on until medium peaks form.
Using a spatula, gently fold in the vanilla and sweetened condensed milk. Gently fold in the crushed Oreos. Pour mixture into a standard loaf pan, cover with plastic wrap and freeze for 6-8 hours.
When ready to serve, remove pan from freezer and remove plastic wrap. Allow to sit at room temperature for 10 minutes before serving.

Notes

Heavy cream: Use cold heavy cream or heavy whipping cream for best results.

Oreos: Use any flavor Oreos. Crush oreos in a food processor, chop them with a knife or place them in a large zip lock bag and hit them with a rolling pin. Oreos should be mostly crumbs with a few larger pieces.

More add in suggestions: Add some chopped nuts, 1 teaspoon of vanilla or almond extract, your favorite chopped fruit such as raspberries, strawberries, blueberries or blackberries, or chocolate or rainbow sprinkles.

Storage: Store Oreo Ice Cream in an airtight container in the freezer for up to 1 month. Press plastic wrap directly on top of the ice cream to prevent freezer burn. Store ice cream in the bottom (or back) of your freezer where the temperature doesn’t fluctuate as much.

Nutrition