If you're craving homemade Oreo ice cream, this recipe is easy to make and big in flavor, a game-changer. A no-churn vanilla ice cream base with crushed cookies that is a guaranteed crowd-pleaser. The texture is smooth and creamy with an irresistible cookies and cream flavor.
If you're a cookies and cream ice cream fan and haven't tried this no-churn recipe yet, you're in for a treat. It stems from the fabulous ice cream with condensed milk, our newest addition to this frozen desserts category.
It has no eggs and involves no custard or ice cream machine. The type of ice cream recipes we love.
It's a luscious frozen dessert with favorite flavors that's not only unbelievably creamy but takes 10 minutes to make. Then you have to wait until it firms up in the freezer.
Why make this recipe
- Simplicity: this no-churn ice cream requires just 4 ingredients and no fancy equipment, making it incredibly easy to prepare. No need for an ice cream maker.
- Creaminess: using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand what I mean.
- Flavor: it has an unparalleled caramel-like sweetness mixed with the unique flavor or Oreo cookies. A magic combination.
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Ingredient list
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
- Oreo cookies: we use classic Oreo sandwich cookies, but you can pretty much choose any flavor, as the ice cream base is vanilla.
- Cream: heavy cream, whipping, and heavy whipping cream work well. For a lighter (and less rich ice cream), substitute 1 cup cream for 1 cup whole milk.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card towards the end of this post for quantities.
How to make Oreo ice cream
A large bowl, an electric mixer, a spatula, and a metal container are all you need to make this ice cream.
The cream needs to be whipped to medium-firm, not stiff peaks. When the rest of the ingredients are added, it will be mixed further. We don't want it to curdle.
Add the sweetened condensed milk to the cream, not the other way around. It will be easier to fold.
Oreo cookies are mixed into the condensed milk mixture. Chop them into medium pieces that can be eaten.
Metal pans are great containers for this type of ice cream. Even the mixture out with a spatula before adding chopped cookies and freezing it.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Sweetened condensed milk: depending on the country, you might find it sweetened and unsweetened (sometimes known as evaporated milk). Make sure it has sugar or the can says sweetened.
- Container: any metal pan (round, loaf, square) is excellent for storing ice cream in the freezer. Cover them with plastic wrap.
- How to serve Oreo no-churn ice cream: we like to eat it plain, sometimes straight from the container. Top it with dulce de leche or chocolate sauce for a dessert-like presentation. There can never be too much of a good thing, right?
- How long does it take for condensed milk ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
- How to store it for a more extended period: use an airtight container or cover the one you froze it in with a double layer of plastic wrap.
- Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will vary.
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Cookies and Cream Ice Cream
Ingredients
- 2 cups cold cream, heavy, whipping, or heavy whipping
- 1 can, 14oz or 397g sweetened condensed milk
- ½ teaspoon vanilla extract
- 2 cups chopped Oreo cookies, about 18 cookies
Instructions
- Chop the Oreo cookies in small chunks, or bite-size pieces. There will be some cookie crumbs and that is fine; use them all.
- Beat the cold heavy cream until thick but not completely firm.
- Pour the sweetened condensed milk into the cream and fold in with a spatula or whisk.
- Add the vanilla and stir until smooth and even colored. Don't beat, just integrate.
- Add ¾ of the chopped cookies and combine with the spatula but don't overmix it.
- Pour into a metal pan without a removable bottom (8-inch round or square or 2 medium loaf pans or 1 large loaf pan).
- Scatter the remaining chopped cookies on top of the ice cream mixture.
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve with sauces, fresh fruit, or plain.
- Cover with plastic wrap for longer storage.
Irene says
I have made a similar recipe many times. Always to rave reviews. My older recipe called for eggs...is this a newer version of my recipe?
Paula Montenegro says
Hi Irene! I also used to make it with egg yolks with a recipe from the 80's. It made it super rich and velvety. But people are hesitant nowadays to eat raw eggs, so I omitted them.