A creamy vanilla ice cream filled with Oreo cookie crumbs and chunks of crunchy cookies. This no-churn cookies and cream ice cream requires only 4 simple ingredients and no special equipment. Quick and Easy!
This recipe first appeared on Savory Experiments where I am a contributor.
There is nothing better on a hot day than a nice bowl of ice cream. And homemade ice cream is even better.
No-churn ice cream is simple to make, requires just a few ingredients, and there are endless flavor combinations.
This cookies and cream ice cream, is always a favourite and you can get creative with it and use any of the unique or limited edition Oreo flavours as well.
Because no churn ice cream doesn’t require any cooking or special equipment it is a fun recipe to get the kids involved with and they will enjoy coming up with new flavour combos.
If you enjoy Oreo desserts you will also love air fried Oreo cookies!
What is No-Churn Ice Cream?
No-churn ice cream, is ice cream that is made with either whipped cream or frozen whipped topping, whipped until fluffy and then mixed with a few other ingredients to make the ice cream base.
You simply mix the ingredients in a bowl, pour it in a container and toss it in the freezer to set.
Unlike traditional churned ice cream, there is no cooking involved and no special equipment needed.
You will notice texture difference between the two. Traditional churned ice cream tends to bit firmer and smoother. No-churn ice cream is going to be fluffier and it melts quite a bit quicker at room temperature than churned ice cream will.
You only need four ingredients in order to make this homemade oreo ice cream.
Whipping cream (heavy cream) – The heavy cream, once whipped, is what will give the ice cream the light and fluffy texture.
Sweetened condensed milk – Not to be confused with evaporated milk. The sweetened condensed milk helps thicken the mixture and adds the sweetness that ice cream needs.
Vanilla extract – Use a good quality vanilla, you could also scrape a vanilla bean.
Oreos – I used the regular, original oreo for this recipe. However, you could use double stuffed, or any of the oreo variations you like.
Make the Ice Cream Base
Add the heavy cream and vanilla to a large bowl. Using a hand mixer, beat the cream on high until it begins to thicken.
Next add the condensed milk and continue to beat until the cream holds soft peaks.
Fold in the Cookies
Place 1 row of the Oreos (9 Oreos in my package) in a blender or food processor and pulse until you have small crumbs.
Crumble 1 row of the Oreos (another 9 Oreos) into small chunks.
Fold in the Oreo cookie crumbs into the whipped cream, then fold in the crushed Oreos.
To break the cookies into chunks you can use your fingers and simply break them apart or place them in a ziplock bag and smash them with a rolling pin. Either works fine, depending on how small you want your crumbles, though smashing them is quite satisfying (and a fun way to get out any aggression).
Freeze the Ice Cream
Pour the ice cream into a loaf pan, crumble the rest of the cookies on top and decorate with whole cookies if desired. Place in the freezer and allow to set at least 8 hours, or overnight.
Once the ice cream is set you can scoop and serve as desired.
Stored in an air tight container, this ice cream should keep well for a couple of months.
If you want to use a plastic container with a lid for longer storage you can definitely do so. The initial freeze time may take a little longer for the ice cream to fully set.
More Easy Desserts
- 2 Cups whipping cream
- 1 14 oz Can sweetened condensed milk
- 1 Tbsp vanilla extract
- 1 10.7 oz package Oreos
- Place 9 oreos in a blender or food processor and pulse until you have small crumbs and set aside.
- Crumble 9 oreos into small pieces with your hands, or place in a ziplock bag and crush with a rolling pin and set aside.
- Add the whipping cream and vanilla to a large bowl. Beat with a hand mixer just until it begins to thicken.
- Add the condensed milk and continue to beat until soft peaks are beginning to form.
- Fold in the crumbs, followed by the crumbled oreos.
- Pour the mixture into an 8×4 loaf pan.
- Break the remaining 9 oreos over the top of the ice cream, or decorate with whole oreos.
- Place in the freezer for at least 8 hours, or overnight to freeze.
- Scoop and serve as desired.