Oreo Ice Cream
This no-churn Homemade Oreo Ice Cream recipe is a creamy, delicious dessert packed with chunks of Oreo cookies. Made with just four simple ingredients—heavy cream, sweetened condensed milk, vanilla extract, and Oreos—it’s quick to prepare and requires no ice cream maker. Perfect for any occasion, this customizable recipe is a must-try for Oreo lovers!
Ingredients
- 2 cup Heavy Cream chilled.
- 1 can Sweetened Condensed Milk 14 ounces.
- 1 tsp Vanilla Extract for extra flavor.
- 15-20 Cookie Oreo Cookie scrushed (reserve a few for garnish).
Instructions
Crush the Oreos
- Place the Oreos in a zip-top bag and crush them with a rolling pin. Aim for a mix of fine crumbs and larger chunks for texture.
Whip the Cream
- In a large mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This usually takes 3-4 minutes.
Combine the Base
- In another bowl, mix the sweetened condensed milk with the vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture. Be careful not to deflate the cream.
Add the Oreos
- Fold in the crushed Oreos, ensuring they are evenly distributed throughout the mixture.
Freeze
- Transfer the mixture to a freezer-safe container and smooth the top with a spatula.
- Sprinkle reserved Oreo crumbs on top for decoration.
- Cover tightly and freeze for at least 6 hours, or until firm.
Serve and Enjoy
- Scoop into bowls or cones, and savor the creamy, Oreo-filled goodness!
Notes
Tips for Perfect Homemade Oreo Ice Cream
- Chill the Bowl: For best results, chill your mixing bowl and beaters before whipping the cream.
- Customize the Texture: Prefer bigger Oreo chunks? Break them by hand instead of crushing.
- Add Mix-Ins: Try mixing in mini chocolate chips or swirls of hot fudge for extra indulgence.
- Make It Vegan: Use coconut cream and a dairy-free condensed milk substitute.