For extra crunch, layer more crushed Oreos between the mixture before freezing. Store covered in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5 minutes for an easy scoop.
No-Churn Oreo Ice Cream
This no-churn Oreo ice cream is creamy, rich, and loaded with cookie chunks — all without an ice cream maker. Just whip, fold, freeze, and enjoy pure cookies-and-cream heaven right from your kitchen.
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.