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Waffle cone with two scoops of Oreo ice cream being held on a light grey background.

Cookies and Cream Ice Cream

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. 

  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings


  • 2 cups cold cream (heavy, whipping, or heavy whipping)
  • 1 can (14oz or 397g) sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 2 cups chopped Oreo cookies (about 18 cookies)


  1. Chop the Oreo cookies in small chunks, or bite-size pieces. There will be some cookie crumbs and that is fine; use them all.
  2. Beat the cold heavy cream until thick but not completely firm.
  3. Pour the sweetened condensed milk into the cream and fold in with a spatula or whisk.
  4. Add the vanilla and stir until smooth and even colored. Don't beat, just integrate.
  5. Add 3/4 of the chopped cookies and combine with the spatula but don't overmix it.
  6. Pour into a metal pan without a removable bottom (8-inch round or square or 2 medium loaf pans or 1 large loaf pan).
  7. Scatter the remaining chopped cookies on top of the ice cream mixture.
  8. Freeze for 4-6 hours or until completely firm.
  9. Scoop it into bowls and serve with sauces, fresh fruit, or plain.
  10. Cover with plastic wrap for longer storage.
  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Freezing time: 4 hours
  • Category: Desserts
  • Method: Mixing + Freezing
  • Cuisine: American


  • Serving Size: 1/8
  • Calories: 280
  • Sugar: 29.5 g
  • Sodium: 86.1 mg
  • Fat: 15.9 g
  • Carbohydrates: 30.6 g
  • Fiber: 0 g
  • Protein: 4.9 g
  • Cholesterol: 50.8 mg

Keywords: oreo ice cream