You won’t find an easier dessert than this gorgeous Oreo Ice Cream. Made with just four ingredients and filled to the brim with Oreo cookies, it’s the ultimate cookies and cream dessert.
Are you ready for this?! 🙋♀️
I’m so excited because I just KNOW you are going to love love love today’s recipe. We’re talking super easy Oreo Ice Cream made with just four ingredients.
It’s creamy, crunchy and ridiculously DELICIOUS.
Oreos are my weakness.
Not that you couldn’t have guessed that by now. I mean we’ve made Oreo Brownies, Oreo Truffles, Oreo Pie, Oreo Cake and even Oreo Pizza.
And now there’s Oreo Ice Cream 🍦
Creamy homemade vanilla ice cream filled to the brim with chopped Oreo cookies.
If you love cookies and cream desserts, you’ll adore this sweet Oreo treat.
And if you’ve never made no churn ice cream before, you’ll be surprised at how easy, but oh-so-tasty, it is. You don’t even need an ice cream machine.
It’s the perfect dessert to make-ahead for easy entertaining. Scoop it into waffle cones or use it to top a warm brownie.
Trust me, this Oreo Ice Cream is everything.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Oreo Ice Cream (No Churn)
Easy cookies and cream Oreo Ice Cream made with just four ingredients.
Ingredients
- 200 grams (approximately 20) Oreo cookies
- 240 ml (1 cup) sweetened condensed milk
- 480 ml (2 cups) thickened or heavy cream*
- 1 teaspoon vanilla extract
Instructions
- Line a 9 x 5 inch cake tin with parchment or baking paper. Roughly chop Oreo cookies.
- In a large mixing bowl, add sweetened condensed milk, cream and vanilla. Beat with an electric mixer on medium speed for 2-3 minutes until mixture turns thick and creamy.
- Add chopped Oreos and mix well. Pour into prepared tin. Cover with plastic wrap and freeze for at least 6-8 hours or overnight.
Notes
*Just be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version.
Nutrition Information
Joshua says
Haven’t froze it yet but would it work with crush up maltesers
Jessica Holmes says
I haven’t tried but it sounds amazing!
Rhoda says
Can I use chocolate filled oreos?
Jessica Holmes says
Yes definitely!!
Kate says
Will this work with skim condensed milk? Hubby bought the wrong one.
Jessica Holmes says
Hi Kate, I haven’t tried so I’m not sure, but I do worry it wouldn’t quite be the same. If you do try it, let me know how it goes!
Karen says
SUPER easy, and so so good. Will make it again (and again)
★★★★★
Jessica Holmes says
LOVE that Karen!
Filip says
Hey how long will they last for in the freezer?
Jessica Holmes says
Hi Filip, the ice cream should keep for a month or so if covered properly.
Emma says
Hi Jess! Is there a way to make the base ice cream chocolate? was going to use your rocky road base with melted dark chocolate and cocoa powder but the quantity of cream is different to this ice cream so was just wondering what you would suggest! Thanks 🙂
Jessica Holmes says
Hey Emma, great idea. You could definitely use my Chocolate Rocky Road Ice Cream recipe and add Oreos. The cream quantity is the same – 2 cups to 1 cup of sweetened condensed milk.
Angela says
So my mixture turned out with bubbles and its watery how do I fix it?
Jessica Holmes says
Hi Angela, I’m not sure why it would be watery unless you perhaps didn’t use full fat whipping cream?
Shabs says
Hi this looks amazing, Im making a ice cream cake with a brownie base, will this mixture hold its shape on top of the brownie in a tin?
Jessica Holmes says
Yes it should do, just be sure to whip it well!