Let's Bake

Oreo Ice Cream (No Churn)

Yield Serves 5
Prep: 480 minutesTotal: 8 hours

Easy cookies and cream Oreo Ice Cream made with just four 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


  1. Line a 9 x 5 inch cake tin with parchment or baking paper. Roughly chop Oreo cookies.
  2. 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.
  3. Add chopped Oreos and mix well. Pour into prepared tin. Cover with plastic wrap and freeze for at least 6-8 hours or overnight.


*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

Serving Size: 1 large scoop Calories: 389
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: America
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