Oreo Cookie Ice Cream

3 scoops of ice cream in a white dish with crushed oreo cookie pieces around it

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

chilling time 8

Total Time 8 15

Servings servings

Calories 310kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

1 can (14oz) sweetened condensed milk
2 tsp vanilla extract
pinch of salt
2 cups heavy whipping cream cold
18 oreo cookies chopped
½ cup mini chocolate chips optional

US Customary - Metric

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 9x5 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.

Nutrition