Making homemade oreo ice cream doesn’t have to mean dragging out a bulky ice cream maker or waiting hours for custard bases to chill. This no-churn method delivers incredibly creamy, cookie-packed ice cream using just five pantry ingredients and about 15 minutes of active prep time. The technique is straightforward enough for beginners but produces results that rival expensive artisanal brands.
The magic happens when whipped heavy cream gets folded into sweetened condensed milk—a combination that freezes beautifully without forming ice crystals. You control the cookie-to-cream ratio and can customize mix-ins however you like. Whether you’re dealing with a broken ice cream maker, limited freezer space, or just want dessert ready by tomorrow, this method consistently delivers restaurant-quality results with minimal fuss.
Why You’ll Love This Oreo Ice Cream
❀ No special equipment needed: You don’t need an ice cream machine or fancy tools—just a mixer and a loaf pan you probably already have. It’s simple, approachable, and perfect for any home cook.
❀ Ready in 4-6 hours: Unlike traditional churned ice cream, this method skips the overnight chilling. In just a few hours, you can have a creamy, indulgent dessert ready to enjoy.
❀ Perfectly creamy texture: Thanks to the whipped cream base, icy crystals don’t form, giving you smooth, scoopable ice cream that tastes like it came straight from a premium shop.
❀ Kid-friendly prep: This recipe is simple enough for little helpers. Children can help crush cookies, fold ingredients, or sprinkle toppings, making it a fun family activity.
❀ Scales easily: Whether you’re making a small batch for yourself or doubling it for a party, this recipe adapts easily. You can even make individual portions in mason jars for easy grab-and-go treats.
❀ Freezes for months: Made extra? No problem. This ice cream freezes beautifully, so you can make it ahead for busy weeks, special occasions, or unexpected guests.
What You’ll Need
❧ For the Ice Cream Base:
• 2 cups heavy cream, cold from the refrigerator
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
❧ For the Cookie Mix-in:
• 20-25 Oreo cookies (about 8 ounces), roughly chopped
❧ Ingredient Notes & Substitutions:
Heavy cream must be at least 35% fat content for proper whipping—avoid “whipping cream” labeled as anything less. If you only have regular table salt, use 1/8 teaspoon instead since it’s more concentrated than sea salt. For the sweetened condensed milk, Eagle Brand and Carnation work equally well, but avoid evaporated milk which won’t provide the right sweetness or texture.
Store extra Oreos in an airtight container for up to two weeks, or freeze them for up to three months. Generic chocolate sandwich cookies work fine if Oreos aren’t available, though the flavor will be slightly different. 2.For gluten-free versions, substitute your favorite gluten-free chocolate sandwich cookies.
How To Make Oreo Ice Cream Step-by-Step
➲ Remove Heavy Cream from Refrigerator
Remove heavy cream from refrigerator and let it sit for 5 minutes while you gather other ingredients. Cold cream whips better than room temperature, but you don’t want it ice-cold straight from the fridge. Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal later.
➲ Crush the Oreo Cookies
Place Oreo cookies in a food processor and pulse 8-10 times until you have chunky pieces ranging from fine crumbs to quarter-sized chunks. Don’t over-process—you want varied textures, not uniform powder. If you don’t have a food processor, place cookies in a sealed plastic bag and gently crush with a rolling pin.
➲ Whip the Heavy Cream
In a large mixing bowl, whip heavy cream with an electric mixer on medium speed for 1 minute, then increase to high speed. Keep whipping for about 2–3 minutes, until soft peaks form. The cream should hold its shape when you lift the beaters but remain slightly glossy—not dry or grainy.
➲ Mix the Base Ingredients
In a separate bowl, whisk the sweetened condensed milk, vanilla extract, and salt until the mixture is completely smooth. It should be pale yellow and have a fluid, pourable consistency. This step ensures even distribution of flavors throughout the final ice cream.
➲ Fold Together the Cream and Base
Using a large spoon or rubber spatula, fold 1/3 of the whipped cream into the sweetened condensed milk mixture. Use gentle, sweeping motions from bottom to top to maintain the cream’s airiness. Once mostly combined, fold in the remaining whipped cream in two additions.
➲ Add the Crushed Oreos
Gently fold in the crushed Oreos, reserving about 2 tablespoons for topping. The goal is even distribution without deflating the whipped cream—err on the side of under-mixing rather than over-mixing. Some marbled streaks of cream and cookies actually look more appealing than perfectly uniform mixing.
➲ Transfer to Pan and Top
Transfer mixture to your prepared loaf pan, smoothing the top with a spatula. Sprinkle reserved cookie pieces over the surface for visual appeal. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
➲ Freeze Until Firm
Freeze for at least 4 hours or overnight until completely firm. For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving. 5.Use the parchment paper overhang to lift the entire block out for clean slicing, or scoop directly from the pan.
Tiny Details That Make a Big Difference
❀ Control your cookie size – I prefer a mix of fine crumbs and chunky pieces rather than uniform crushing. The crumbs distribute flavor throughout while larger chunks provide satisfying texture contrast in every bite.
❀ Don’t over-whip the cream – Stop at soft peaks, not stiff peaks. Over-whipped cream can turn grainy and actually deflate when folded with other ingredients, leading to denser ice cream.
❀ Press plastic wrap directly on surface – This prevents ice crystals from forming on top during freezing. You can also use aluminum foil, but plastic wrap creates a better seal against air exposure.
❀ For extra richness, replace 1/4 cup of the heavy cream with 1/4 cup of cream cheese (softened and whipped until smooth first). This adds tangy depth and makes the texture even creamier.
❀ Make it boozy – Add 2 tablespoons of coffee liqueur or bourbon to the sweetened condensed milk mixture for adult versions. Alcohol prevents hard freezing, so the texture stays scoopable.
Everything You’re Probably Wondering Right Now
❧ Can I use reduced-fat ingredients to make this lighter?
Unfortunately, no. The fat content in heavy cream is essential for both whipping and the final creamy texture. Light cream or half-and-half won’t whip properly, and the ice cream will freeze too hard with ice crystals throughout.
❧ How long does homemade oreo ice cream keep in the freezer?
This ice cream stays fresh for up to 3 months when stored properly in an airtight container. After that, it’s still safe but may develop freezer burn flavors. I recommend eating it within 6-8 weeks for the best taste and texture.
❧ Can I add other mix-ins besides Oreos?
Absolutely! Try chocolate chips, brownie chunks, crushed peppermint candies, or caramel swirls. Add mix-ins during the same step as the cookies, using about 1-1.5 cups total. Wet ingredients like fruit need to be drained first to prevent ice crystals.
❧ My oreo ice cream turned out icy instead of creamy. What went wrong?
This usually means the cream wasn’t whipped enough initially, or it was over-mixed when folding ingredients together. Make sure you reach soft peaks when whipping, and fold very gently to preserve air bubbles that create the smooth texture.
Conclusion
This no-churn oreo ice cream proves that homemade doesn’t have to mean complicated. The combination of proper technique and quality ingredients creates a dessert that rivals any premium brand, but with the satisfaction of making it yourself. The beauty lies in its simplicity—once you master this base method, you can adapt it endlessly with different cookie varieties or mix-ins.
For more summer dessert inspiration, You also like my:
➲ Baked Vegan Donuts That Are Fluffy & Easy In 7-Steps
➲ Easy Cookie Cake Recipe – Soft, Chewy, and Ready in 30 Min
➲ Easy Chicken Alfredo Lasagna Recipe (30-Min Prep)
➲ Gluten Free Pizza in 30 Min: Crispy, Chewy and Easy to Make
I’d love to hear how your Oreo ice cream turned out! Did you stick with the classic cookie mix-ins, or get creative with chocolate chunks, caramel swirls, or nuts? Share your favorite combinations in the comments below, I always love hearing what home cooks try in their kitchens.
If this recipe worked well for you, be sure to rate it so others know it’s a winner. And don’t forget to save it to Pinterest for later. This way, your next homemade ice cream craving is just a click away. Seeing all your creative twists and delicious results really makes my day, and it’s so inspiring to see the different ways people bring this recipe to life.
No-Churn Oreo Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 15 Oreo cookies crushed
Instructions
- Whip the cold heavy cream in a large bowl until soft peaks form.
- In another bowl, whisk together sweetened condensed milk, vanilla extract, and salt.
- Gently fold the whipped cream into the milk mixture until smooth and airy.
- Add crushed Oreos and fold again until evenly combined.
- Transfer mixture to a loaf pan, sprinkle extra Oreo pieces on top, and freeze for at least 6 hours or until firm.
- Scoop and enjoy.
