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 comes together in 10 minutes. The texture is smooth and creamy with an irresistible cookies and cream flavor.
It's a twist on the old-fashioned condensed milk ice cream that I've been making for decades.
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No-churn and easy!
If you're a fan of Oreo recipes and haven't tried this no-churn recipe yet, you're in for a treat. It takes 10 minutes to make; then you have to wait until it firms up in the freezer. It reminds me a little of this no-bake Oreo dessert when I eat it straight from the freezer.
The magic of no-churn ice creams is that they require few ingredients (this one uses 4 pantry staples) and no fancy equipment, making them incredibly easy to prepare. They have no eggs and involve no custard or ice cream machine; the type of ice cream recipes we absolutely love, right?
Using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand what I mean.
It has an unparalleled caramel-like sweetness (thanks to the condensed milk) mixed with the unique flavor of Oreo cookies. A magic combination.
Testing notes
Paula's tips that make a difference.
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 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.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
- Oreo cookies: I use classic Oreo sandwich cookies, but you can pretty much choose any flavor, as the ice cream base is vanilla.
- Heavy cream is my first choice for consistency and richness, but heavy whipping cream works well. For a lighter and less rich ice cream, substitute 1 cup cream for 1 cup whole milk.
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 folded into the condensed milk mixture with a spatula. Chop them into medium pieces that can be eaten.
- Metal pans make great containers for this type of ice cream. Spread the mixture evenly with a spatula before adding chopped cookies on top and freezing it.
How I serve Oreo ice cream
We like to eat it plain, sometimes straight from the container. It's amazing also on a waffle cone, especially those last bites with the melted ice cream dampening the cone.
Top it with dulce de leche or a quick, old-fashioned chocolate sauce for a dessert-like presentation. There can never be too much of a good thing, right?
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Cookies and Cream Ice Cream
Ingredients
- 2 cups heavy cream, cold
- 14 ounces sweetened condensed milk, 1 can
- ½ teaspoon vanilla extract
- 1 ½ cups chopped Oreo cookies, about 14 cookies
Topping:
- ½ cup chopped Oreo cookies, about 4 cookies
Instructions
- The Oreo cookies should be cut into small chunks or bite-sized pieces. There will be some cookie crumbs, and that is fine; use them all.
- Beat 2 cups heavy cream, cold, until thick but not completely firm.
- Pour 14 ounces sweetened condensed milk into the cream and fold in with a spatula or whisk.
- Add ½ teaspoon vanilla extract and stir until smooth and even colored. Don't beat, but integrate well with a spatula.
- Add 1 ½ cups chopped Oreo cookies and combine with the spatula; don't overmix it.
- Pour the ice cream mixture into a metal pan without a removable bottom (8-inch round or square, 2 medium loaf pans or 1 large loaf pan). Scatter ½ cup chopped Oreo cookies on top of the ice cream mixture.
- Freeze for 4 to 6 hours or until completely firm. Cover with plastic wrap for longer storage.
- Scoop it into bowls and serve with sauces, fresh fruit, or plain.
Kathy Clark says
How about mint oreos with green food colors.
Paula Montenegro says
Perfect! Make sure the food color is water based (NOT oil based).
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.