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scoop of homemade oreo ice cream

Easy Oreo Ice Cream (No Churn)

  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8


You’ll need just four ingredients for this indulgent no churn oreo ice cream!


  • sweetened condensed milk 14 oz (400 g)
  • vanilla extract 2 tsp
  • heavy cream 2 c (470 ml)
  • oreos, roughly crushed* 15 cookies
  • (plus 3-4 additional cookies for topping)


  1. In a large bowl, mix together the sweetened condensed milk with the vanilla extract. Set aside.
  2. In a separate bowl, use a hand mixer or stand mixer fitted with a whisk attachment to beat the heavy cream on medium-high speed until stiff peaks* form.
  3. Gently fold the heavy cream into the condensed milk with a spatula.
  4. Carefully mix in the oreo pieces.
  5. Pour the ice cream into your ice cream container. I recommend a 9×5 inch (23×13 cm) loaf pan, but any freezer safe container will work.
  6. Sprinkle additional crushed oreos over the top if desired. Cover with plastic wrap and place in the freezer for at least six hours or until scoopable.


Crushing the oreos: To crush the oreos, I place them in a ziplock bag and then use a rolling pin to break them into pieces. Alternatively, you can pulse the oreos in a food processor briefly. Just make sure not to overdo it! This ice cream is best with lots of larger oreo chunks.

Beating the cream to stiff peaks: The heavy cream is ready when stiff peaks form. When you lift the beaters or whisk, the peaks or ridges in the cream will hold their shape without collapsing.

Equipment: No ice cream maker needed for this recipe! You’ll just need a freezer safe container to store your ice cream. I prefer a 9×5 inch (23×13 cm) loaf pan.

Storing: This ice cream can be stored covered in the freezer and is best enjoyed within two weeks.

  • Category: dessert
  • Method: ice cream
  • Cuisine: american

Keywords: oreo ice cream, no churn oreo ice cream, cookies and cream ice cream