No Churn Oreo Ice Cream

Doesn’t homemade ice cream just hit differently? It’s rich, silky, and made with care. And the best part? No need for expensive gadgets or fancy techniques. This No-Churn Oreo Ice Cream recipe is as simple as it gets. Just four ingredients, a few quick steps, and a bit of freezer time—that’s all you need to whip up an irresistible dessert that’s bound to steal the show.

Why is this recipe so special? Two words: easy and delicious. You don’t need to be a kitchen pro to nail it. Plus, the combination of fluffy whipped cream and crunchy Oreos is the stuff dessert dreams are made of. Whether you’re making it for a backyard barbecue or just treating yourself on a weekday, this recipe is sure to become a family favorite.

Quick Recipe Rundown

Time Needed

• Active Prep: 15 minutes
• Freezing: 4–5 hours

Servings

Makes about 6 cups of ice cream—enough for 6–8 people (or fewer if you’re not big on sharing).

Difficulty

Super easy. Even kids can help with this one! If you can stir and fold, you’re good to go.

What You’ll Need

• Large mixing bowl
• Hand mixer or whisk (for whipping the cream)
• Spatula
• Freezer-safe container (a loaf pan works perfectly)

Ingredients

Here’s your short and sweet shopping list:

• 1 can (14 oz) of sweetened condensed milk – Keeps the ice cream smooth and scoopable.
• 1 tsp vanilla extract – Brings that classic ice cream flavor to life.
• 10 Oreo cookies (crushed) – The star of the show. Leave some chunks for crunch!
• 2 cups heavy whipping cream – Cold cream whips up into pure magic.

Substitutions & Tips

• No Oreos? Use chocolate chip cookies, graham crackers, or whatever you’ve got.
• Going dairy-free? Swap for coconut cream and sweetened condensed coconut milk. It’ll have a tropical vibe, but still delicious!

Let’s Make Ice Cream!

Follow these simple steps and you’ll be savoring creamy Oreo goodness in no time.

Step 1: Prep Your Ingredients

First, crush your Oreos. Toss them in a resealable bag and smash them with a rolling pin. Want more texture? Keep the pieces a bit chunky.

And don’t forget—cold whipping cream is key! Stick it in the fridge if it isn’t chilled already.

Step 2: Mix the Base

In a large bowl, combine the sweetened condensed milk, vanilla extract, and crushed Oreos. Stir it up—this is where the magic begins.

Step 3: Whip the Cream

Using a hand mixer or whisk, beat the cold heavy cream on medium-high speed until stiff peaks form. (Translation: when you lift the whisk, the cream should hold its shape.) Be careful not to overdo it.

Step 4: Combine Gently

Now, fold it all together. Start by folding half the whipped cream into the Oreo mixture. This makes it easier to mix in the rest without deflating the cream. Once it’s light and fluffy, fold in the rest until no streaks remain.

Pro tip: Fold gently—don’t stir! You want to keep all that air in the cream for a light and creamy texture.

Step 5: Freeze It

Pour your mixture into a freezer-safe container (a loaf pan is perfect). Smooth out the top and sprinkle on extra crushed Oreos if you’re feeling fancy.

Cover it tightly (plastic wrap works great) and freeze for 4 to 5 hours. The waiting? Totally worth it.

Step 6: Scoop & Enjoy

When the ice cream is firm, let it sit at room temperature for about 5 minutes to soften slightly. Then grab a scoop and serve it up in bowls or on cones. Trust me, it’ll disappear fast.

Ways to Customize

This recipe is a blank canvas. Get creative!

• Gluten-Free: Use gluten-free cookies for a celiac-safe version.
• Add Swirls: Mix in ribbons of caramel, chocolate fudge, or peanut butter during Step 4.
• Seasonal Fun: Add crushed peppermint candy in winter or swirl in fresh berry sauce in summer.
• More Crunch: Toss in chopped chocolate, nuts, or pretzels for texture.

How to Serve & Store

Serve It Up

• Scoop into bowls or cones.
• Use it as a filling for ice cream sandwiches.
• Top with extra Oreos, whipped cream, or chocolate drizzle for extra fun.

Storage Tips

Keep leftovers in an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, press plastic wrap directly onto the ice cream’s surface.

Too Hard to Scoop?

Let the ice cream sit out for 5–10 minutes before serving. It softens up like a dream!

And there you have it—a no-fuss Oreo ice cream recipe that anyone can make and everyone will love. Ready to grab those Oreos? Go on, treat yourself—because homemade tastes better. Every. Single. Time. Enjoy!

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