Oreo Cookie Ice Cream
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This Oreo Cookie Ice Cream is the ultimate treat for cookies and cream lovers! Made with just 5 simple ingredients, this no-churn ice cream is creamy, rich, and loaded up with Oreo cookie pieces.
Summer to me means all the ice cream! Just like my cookie monster ice cream, this cookie and cream ice cream is a simple no-churn ice cream recipe that is so easy to make. No need for a large (and noisy!) ice cream maker that’ll take up tons of countertop space, all you need here is a loaf pan and an electric mixer.
With recipes like oreo chocolate chip cookies and oreo donuts, you know that I’m a cookies and cream fan and had to create a cookies n cream ice cream! You are not going to believe how delicious this ice cream recipe is.
Why You’ll Love This Recipe
- You only need 5 simple ingredients to make this, nothing crazy or fancy here.
- This is such an easy recipe, plus there’s no need to temper eggs or anything fussy!
- This is a no-churn oreo cookie ice cream recipe, so you don’t need an ice cream maker.
- Add a homemade touch by adding your favorite mix-ins!
Ingredients
This list is so simple! Find ingredient notes (including substitutions and swaps) below.
- Sweetened Condensed Milk: make sure you’re using sweetened condensed milk and not evaporated milk! If you can’t find that you can swap it out for canned cream of coconut. Just note that the oreo ice cream will have a subtle coconut flavor.
- Oreos: I’m using regular oreo cookies here, but feel free to use your favorite oreo flavor!
- Heavy Whipping Cream: check to make sure you’re using heavy whipping cream and not regular heavy cream.
- Vanilla Extract: I’m sticking with vanilla extract to keep that classic cookie and cream flavor, but swap it out for mint extract if you want a mint cookie flavor instead!
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Oreo Cookie Ice Cream
This recipe is just a few simple steps until you get delicious ice cream. Follow along below.
Whisk the sweetened condensed milk with the salt and vanilla extract in a medium bowl until smooth.
In another large bowl, beat the cold heavy whipping cream with a handheld mixer until you have stiff peaks. This should take around 3 minutes.
Fold 1 cup of the whipped cream into the sweetened condensed milk mixture, then fold all of the sweetened condensed milk mixture into the remaining whipped cream. Fold until everything is combined, then add in the Oreo cookies. Keep a small handful of the cookies to the side.
Pour this mixture into a parchment paper-lined 9×5 loaf pan and sprinkle the remaining Oreo cookies on top. Freeze for at least 5 hours, or overnight.
Recipe Substitutions and Variations
- Add mix-ins like crushed candy canes, sprinkles, or brownie pieces.
- Switch up the Oreo flavors depending on the season- my current favorite is churro oreos!
- You cannot substitute the sweetened condensed milk in this recipe for evaporated milk- they are not the same!
Equipment Needed
Since this recipe is No-churn, we won’t be needing any fancy equipment! I recommend using a stand mixer with a whisk attachment for ease, or a hand mixer (I love this cordless one).
As for a pan to use, I love my USA Pan loaf pan (for baking too), but you can really put this ice cream in any freezer safe container. Glass tupperware works great!
How To Store
Keep the ice cream in the freezer for 3-6 months. The longer it sits in your freezer the more likely it is to develop freezer burn (since it’s homemade with not stabilizers). This will change the texture of your ice cream.
What is the difference between no-churn and churned ice cream?
Churned ice cream is made in a ice cream maker, and uses the process of churning the cream while freezing in to incorporate air (giving it a smooth consistency). No-churn ice cream incorporates air before freezing by whipping heavy cream with a stand/hand mixer to stiff peaks then stirring it in with the condensed milk/toppings and freezing after.
Other Recipes To Try
Looking for other recipes like this? Try these:
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Oreo Cookie Ice Cream
Ingredients
- 1 can (14oz) (14 oz) sweetened condensed milk
- 2 tsp (2 tsp) vanilla extract
- pinch of salt
- 2 cups (473.18 ml) heavy whipping cream, cold
- 18 (18) oreo cookies, chopped
- ½ cup mini chocolate chips, optional
Instructions
- In a medium bowl, whisk together the condensed milk, vanilla, and salt. Set aside.1 can (14oz) sweetened condensed milk, 2 tsp vanilla extract, pinch of salt
- In a large bowl, beat the cold heavy whipping cream until stiff peaks form, for about 3 minutes.2 cups heavy whipping cream
- Fold 1 cup of the whipped cream into the condensed milk mixture, and then add all the lightened condensed milk mixture back into the whipped cream, folding until they are combined. Then fold in the oreo cookies, leaving a few cookie pieces remaining to sprinkle on top.18 oreo cookies, ½ cup mini chocolate chips
- Pour the mixture into a 9×5 loaf pan (you can line the pan with parchment paper first for easy clean-up). It will fill an entire loaf pan and you might have some extra depending on the size pan you use. Gently sprinkle the extra crumbled oreos on top.
- Place in the freezer for at least 5 hours to set, or overnight.
Notes
- Make sure the heavy whipping cream is cold before you start beating it, otherwise you might not get stiff peaks.
- Add mix-ins like crushed candy canes, sprinkles, chocolate chips, or brownie pieces!
- Switch up the Oreo flavors depending on the season.
- Give your ice cream enough time to properly set in the freezer, I prefer to leave mine overnight to make sure it gets to the perfect consistency.
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Obsessed with this! Had to put it in my downstairs freezer because I keep going back for big spoonfuls lol
Love that you enjoyed this recipe, Lexi!
This was so easy to make and my kids loved it!
So happy to hear you enjoyed this recipe, Carla!