This creamy and rich homemade 3 ingredient cookies and cream ice cream is delicious and is made without an ice cream machine!
This oreo ice cream is so creamy, not too sweet, and takes 15 minutes to make! All you will need to do is whip up heavy cream, add condensed milk, and crush some Oreos!
This no-churn recipe is perfect for those who want to enjoy a homemade frozen dessert without investing in specialized equipment.
By mixing simple ingredients like heavy cream, sweetened condensed milk, and crushed chocolate cookies, you can create a decadent and satisfying dessert that will surely impress your taste buds.
Whether enjoyed on its own or paired with warm cookies for an indulgent ice cream sandwich, this homemade cookies and cream ice cream is sure to be a crowd-pleaser at any gathering.
We love making recipes with Oreos, check out our Oreo recipes like our oreo chocolate chip cookies, no bake oreo cheesecake, fudgy oreo brownies, oreo skillet brownies, easy oreo balls (oreo truffles).
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Why this recipe works
- Oreo loaded- this ice cream recipe is perfect for all Oreo lovers out there. This ice cream is made with 14 Oreos in the ice cream and is topped with more Oreos!
- Perfect for a warm summery day- this is the most perfect creamy dessert to prep for a hot summery day that you are craving something sweet and cold. So satisfying!
- Versatile- you can add your favorite add ins to this ice cream like Nutella swirl, chocolate chips, white chocolate, hot fudge sauce, etc. You can also turn this into ice cream sandwiches or make a sundae. The options are endless.
- Texture- this ice cream has an insanely creamy texture and tastes better than store bought ice cream! It will melt in your mouth and will make you feel like your in Italy, eating a gelato. So creamy!
- 3 ingredients- this entire recipe is made with 4 simple ingredients: Oreos, heavy whipping cream, and sweetened condensed milk.
- No churn ice cream recipe- this ice cream recipe is made without an ice cream machine. All you will need to make this recipe is an electric hand mixer, large mixing bowl, and a metal loaf pan.
Ingredients
Before you start to make this ice cream recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Heavy whipping cream- you will need 2 cups of heavy whipping cream whipped into medium stiff peaks to keep this ice cream stable and fluffy. It is important that you use full fat heavy cream for this.
Sweetened condensed milk– this ingredient is what makes this ice cream creamy and stops it from crystallizing in the freezer. This can not be substituted with sugar or any other ingredient.
Oreo cookies- we used oreo cookies for this cake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate sandwich cookies. use the regular Oreo for this recipe and not the double stuffed ones.
Instructions
Place Oreos in a ziplock bag and smash them into large chunks. You can make them bigger or smaller.
In a large mixing bowl, add the cold heavy cream. Whip it with an electric hand mixer or a stand mixer with the balloon attachment for about 5 minutes or until medium stiff peaks form.
Don't over-mix so you won't make a mixture (this happens when you over-whip heavy cream).
Add the condensed milk and the Oreo chunks and whip on low speed until well combined.
Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
Smooth out the top and top with more Oreo chunks. Cover the container with plastic wrap and place the container in the freezer for at least 6 hours.
Once frozen, scoop with an ice cream scooper and serve!
Expert tips
- Gently fold the condensed milk into the whipped cream mixture to maintain the airiness and fluffiness of the ice cream.
- For added texture and flavor, consider mixing in crushed nuts or chocolate chunks before freezing.
- Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
- Allow your ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
- Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
- Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
- Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
- Use regular Oreos for this recipe. Don't use double stuffed Oreos for this recipe, the double stuffed Oreos contain too much stuffing and it will change your ice cream.
Faq's
When taking the ice cream out of the freezer, it can be too hard to scoop and eat. We suggest taking the container out of the freezer and placing it at room temperature for about 10 minutes. When the ice cream is softened, serve it as you’d like.
The ice cream will last for up to 2 months stored in the freezer in an airtight freezer-friendly container.
No! this recipe doesn’t require an ice cream maker or an ice cream machine! All you will need is a mixing bowl, an electric hand mixer or a stand mixer, and a loaf pan!
Yes, if you don’t like Oreo cookies, you can use any of your favorite cookies and follow the same instructions.
Churn ice cream is made by churning a mixture of cream, sugar, and flavorings in an ice cream maker to incorporate air and create a smooth texture.
On the other hand, no-churn ice cream is made without an ice cream maker and typically involves whipping together condensed milk and whipped cream to achieve a creamy consistency without churning.
Storing
Store this ice cream in the freezer for up to 2 months. Make sure that you cover it with plastic wrap tightly so it won't absorb the freezer flavors.
Substitutions
Gluten-free- if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour and use gluten-free Oreos.
Variations
Cocoa powder- for an extra chocolaty flavor, add ⅓ cup of sifted cocoa powder to the heavy cream mixture. This adds extra rich chocolate flavor that is perfect if you love an intense chocolate flavor.
Nutella- add ½ cup of Nutella to the heavy cream mixture and whip it until well combined for a delicious Oreo and Nutella combo.
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Make it in an ice cream maker
If you want to make this ice cream with a churn base in an ice cream maker, use your favorite churn base, add the same amount of Oreos, and make it according to the instructions of the ice cream machine that you are using.
Then, transfer the ice cream mixture into the same metal loaf pan top it with chopped Oreos, and freeze it for at least 6-8 hours.
Serving tips
Topping- Garnish the ice cream with crushed Oreos or chocolate shavings for added crunch and visual appeal.
Sauces- top this ice cream with your favorite sauces like strawberry sauce, hot fudge sauce, Nutella sauce, caramel sauce, etc.
Sundae- Create a delicious sundae by topping scoops of ice cream with whipped cream, chopped nuts, and a drizzle of warm hot fudge sauce.
Ice Cream Sandwiches- Sandwich a scoop of cookies and cream ice cream between two cookies or brownies for a delightful frozen treat.
Milkshake- Blend this ice cream with milk to create a creamy and indulgent milkshake, topped with whipped cream and chocolate shavings.
Affogato- Serve a scoop of this ice cream in a glass and pour hot espresso over it for an elegant and decadent dessert.
Equipment
- Mixing bowl (set of 3)
- Rubber spatula
- Electric hand mixer
- Stand mixer
- A container for the ice cream- a freezer-friendly container. We used a metal loaf pan. You can also use a round cake pan.
More oreo recipes
Oreo cheesecake- This no-bake Oreo cheesecake is made with an oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
Oreo tart- This oreo tart is made with an oreo tart crust, topped with an incredibly creamy chocolate filling, topped with whipped cream, and oreo chunks.
Oreo chocolate chip cookies- These oreo chocolate chip cookies are made with oreo chunks and chocolate chips inside the cookies and topped with even more oreo chunks.
If you tried this cookies n cream ice cream recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
📖 Recipe
Cookies And Cream Ice Cream (No Churn)
Ingredients
- 2 cups Heavy cream cold
- 14 oz Sweetened condensed milk
- 14 Oreos plus more for the top
Instructions
- Place Oreos in a ziplock bag and smash them into large chunks. You can make them bigger or smaller.
- In a large mixing bowl, add the cold heavy cream. Whip it with an electric hand mixer or a stand mixer with the balloon attachment for about 5 minutes or until medium stiff peaks form.
- Don't over-mix so you won't make a mixture (this happens when you over-whip heavy cream).
- Add the condensed milk and the Oreo chunks and whip on low speed until well combined.
- Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
- Smooth out the top and top with more Oreo chunks. Cover the container with plastic wrap and place the container in the freezer for at least 6 hours.
- Once frozen, scoop with an ice cream scoop and serve!
Notes
- Gently fold the condensed milk into the whipped cream mixture to maintain the airiness and fluffiness of the ice cream.
- For added texture and flavor, consider mixing in crushed nuts or chocolate chunks before freezing.
- Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
- Allow your ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
- Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
- Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
- Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
- Use regular Oreos for this recipe. Don't use double stuffed Oreos for this recipe, the double stuffed Oreos contain too much stuffing and it will change your ice cream.
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