For months I pursued a homemade ice cream mission, testing and refining many recipes until I perfected this Oreo Ice Cream. No special experience or ice cream maker required.
I made this and licked the bowl clean lol! Sooo good and sooo simple. I will never BUY shop bought Oreos ice cream ever again!!!!!
-Angel
Oreos Ice Cream
Like my Strawberry Cheesecake Ice Cream, this Oreo version uses heavy whipping cream and sweetened condensed milk. That combination creates a rich, creamy base you can make without an ice cream machine. Instead of churning, the whipped cream provides a light, fluffy texture so you don’t have to stir every half hour as some no-churn recipes require.
This no-churn Oreo ice cream is simple to prepare and packed with cookie pieces. Below are the best tips I discovered while testing so you can achieve excellent results the first time.
Oreo ice cream Ingredients
- Heavy whipping cream — 2 cups (1 pint), whipped to stiff peaks with an electric mixer
- One 14 oz can sweetened condensed milk
- About 2 cups chopped Oreos (one standard package)
You can also use sweetened condensed milk to make a homemade Wendy’s Frosty or other creamy treats.
Oreo Vanilla Ice Cream Tools
- Metal mixing bowl (chilled in the freezer for 20–30 minutes)
- Electric mixer
- Freezer-safe container (metal loaf pan, sturdy plastic container, or similar)
Oreo Ice Cream Recipe Tips
Make the ice cream the day before you plan to serve it so it has time to fully set.
Allow at least 8 hours (overnight) for the ice cream to freeze solid.
What to Freeze Ice Cream In
Good containers include a metal loaf pan or a sturdy plastic container with a tight-fitting lid. A tight lid prevents freezer burn; if you don’t have one, plastic wrap over the surface works fine for short storage. This ice cream is so good it likely won’t last long in the freezer.
How to make oreo ice cream
- 20–30 minutes before starting, place a metal mixing bowl and the mixer beaters in the freezer to chill.
- Remove the bowl and beat the heavy cream with an electric mixer until stiff peaks form, about 5–7 minutes.
- Gently fold in the sweetened condensed milk until combined, then stir in about 2 cups of chopped Oreos.
- Pour the mixture into a freezer-safe container, top with extra broken Oreo pieces, cover, and freeze overnight. Once fully frozen, scoop and serve.
More like this Homemade Oreo Ice Cream
- Oreo Dessert
- Oreo Brownies
- No Bake Oreo Cheesecake
- Oreo Mousse
Homemade Oreo Ice Cream FAQs
You don’t need to soften Oreos. Add them chopped directly into the ice cream base.
A creamy, balanced base with enough fat and sugar helps keep ice crystals small and the texture smooth. Sweetened condensed milk and whipped cream work well for this no-churn method.
Avoid using lower-fat or low-sugar substitutes in no-churn recipes, as they can affect texture and flavor. Also, don’t rush the freezing process—allow enough time for the mixture to set.
I added 1–2 tsp vanilla. It’s the best I’ve ever eaten. My husband loves it too.
-Carol
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Oreos Ice Cream
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Equipment
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Electric mixer (hand or stand)
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Chilled metal mixing bowl
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Freezer-safe container
Ingredients
- 2 cups (473 ml) heavy whipping cream — 1 pint
- 14 oz sweetened condensed milk — 1 can
- 2 cups chopped Oreos
Video
Instructions
- Chill a metal mixing bowl and the mixer beaters in the freezer for 20–30 minutes.
- Remove the bowl from the freezer.
- Beat the heavy cream with an electric mixer until stiff peaks form, about 5–7 minutes.
- Fold in the sweetened condensed milk until combined.
- Stir in the chopped Oreos until evenly distributed.
- Transfer the mixture to a freezer-safe container, top with extra Oreo pieces, cover, and freeze overnight.
- Once fully frozen, scoop and enjoy.
Nutrition
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Carbohydrates: 76g
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Protein: 10g
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Fat: 46g
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Sugar: 58g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutrition.
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