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Oreo ice cream in a metal loaf pan topped with whole and crushed Oreos.
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No-Churn Oreo Ice Cream

Prep Time15 mins
Freezing Time8 hrs
Total Time8 hrs 15 mins
Course: Desserts
Cuisine: American
Servings: 8
Calories: 559kcal
Author: Deanna


  • 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 8x4 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.


Calories: 559kcal | Carbohydrates: 57g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 272mg | Potassium: 318mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 4mg