No Churn Oreo Ice Cream
This no churn Oreo ice cream is velvety smooth, with just the right crunch of Oreo cookies in every bite. It’s irresistibly creamy, easy to make, and comes together in no time. The only hard part? Waiting for it to freeze!
It’s the perfect combination of cream, sweetened condensed milk, and Oreo chunks. And the best part? No ice cream machine required. I don’t know about you, but I’ve got enough kitchen gadgets already!
If you’re not into Oreos, you can also make this no churn vanilla ice cream! These are perfect recipes for the summer months.
Why You’ll Love it
- Comes together in minutes
- A perfect summer dessert everyone will love
- No ice cream machine required
- Few ingredients
- A fun recipe to make with the kids
No Churn Oreo Ice Cream Ingredients
- Heavy Whipping Cream- This is what gives the no churn Oreo ice cream its smooth and creamy texture. When it’s whipped it becomes light and fluffy, which is perfect for ice cream. The fat in the cream is what makes it rich and creamy!
- Sweetened Condensed Milk- Adds the perfect amount of sweetness and helps prevent the ice cream forming ice crystals on it. It also helps bind everything together and keeps the texture smooth and easy to scoop straight from the freezer.
- Vanilla Extract- Adds a flavor boost to the ice cream.
- Oreos- I used regular Oreos, they add a perfect crunch of Oreos in every bite! If you use gluten free Oreos it becomes a gluten free dessert as well.
See recipe card for quantities.
How to Make No Churn Oreo Ice Cream
1: Add Oreos to a baggie and smash with a rolling pin. Set aside.
2: Whip heavy cream with an electric hand mixer until stiff peaks form.
3: In another bowl, combine the condensed milk and vanilla. Mix. Fold in 1 cup of the whipped cream, then add the condensed milk mixture to the rest of the whip cream.
4: Once smooth, add in most of the Oreos, leaving some aside for topping.
5: Add to freezer safe container and top with remaining Oreos and freeze.
6: Freeze for at least 6 hours or overnight.
Storage
A perfect make ahead of time recipe! Store in the freezer in a freezer safe container for up to 2 months.
No Churn Oreo Ice Cream
Ingredients
- 2 cups heavy cream cold
- 1 300 ml can of sweetened condensed milk
- 1 tsp vanilla extract
- 15-20 Oreos crushed
Instructions
- Add Oreos to a baggie and smash with a rolling pin until desired sizes. Set aside.
- Add heavy cream to a bowl and mix with an electric hand mixer until stiff peaks form. Set aside.
- In a separate bowl, add in the condensed milk and vanilla. Mix well.
- Fold about a cup of the whip cream into the condensed milk gently.
- Gently fold the condensed milk mixture into the rest of the whip cream. Make sure to fold from the bottom to the top gently so it stays fluffy.
- Once smooth, gently fold in most of the Oreos, leaving some for adding on top of the ice cream.
- Add to a freezer safe container then top with the remaining crushed Oreos.
- Place in freezer 6-7 hours or overnight.
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