Only 5 ingredients stand between you and this easy No Churn Oreo Ice Cream! If cookies and cream ice cream is your go-to, this sweet treat is the perfect choice anytime. Enjoy as-is or add on your favorite toppings.

You should also check out my No Churn Biscoff Ice Cream!

freezer container with no churn oreo ice cream

Creamy, sweet, and decadent best describe no-churn ice cream.

Like many, my love for ice cream started at a very young age. As a matter of fact, my grandfather made homemade ice cream from scratch. While my grandfather made his ice cream the traditional way, by churning it, this recipe doesn’t require any special kitchen gadgets or tools, like an ice cream maker.

With a simple combination of heavy whipping cream, sweetened condensed milk, vanilla extract, sea salt, and crumbled Oreo cookies, you are just a few steps away from enjoying this perfect anytime treat!

a single bowl with three scoops of no churn oreo ice cream

So, what does no-churn mean?

No-churn means you don’t need an ice cream maker to make this ice cream. All you need is a stand mixer with a whisk (paid link) attachment or a hand mixer (paid link), along with a large bowl. Additionally, unlike the more traditional method, the recipe does not require eggs, and no slow “churning” is necessary.

Ingredients you’ll need to make No-Churn Oreo Ice Cream:

Be sure to check out the full recipe and ingredient list below

The foundation of this ice cream is full-fat heavy whipping cream. It is essential to achieve that creamy texture. You’ll whip it until soft peaks form for the perfect base. Unfortunately, there are no great substitutes as heavy cream provides the right amount of fat and air necessary for the ideal consistency — so unfortunately, no light creams, Cool Whip, or half-and-half.
Sweetened condensed milk adds sweetness while keeping the ice cream smooth and creamy. Note: Make sure you’re buying condensed milk and not evaporated milk.
Vanilla extract enhances the flavor and adds depth to the ice cream. For a more pronounced vanilla flavor, try using vanilla bean paste. Adding a little sea salt helps cut through the sweetness and enhances the flavors, too.
Finally, Oreo cookies will be the star of the show. You will be using the whole Oreo, so there is no need to remove the creme filling. Tip: Get creative and substitute different Oreos here, like double-stuffed Oreos, mint Oreos, gluten-free Oreos, or any other flavor.

How to make No-Churn Oreo Ice Cream:

Whip the heavy whipping cream. In a large, chilled stainless steel bowl, whip the heavy whipping cream for 3 to 5 minutes. To whip heavy whipping cream using a hand mixer (paid link), start at a low speed and gradually increase the speed. Whip until stiff peaks form, then place it in the fridge for a later step. The peaks should hold their shape when you pull the whisk (paid link) out.

whipping heavy whipping cream until stiff peaks form

Blend the sweetened condensed milk with vanilla extract and salt. Add sweetened condensed milk, vanilla extract, and sea salt to a separate bowl and blend for 1 to 2 minutes, and set aside.

Crumble the Oreo cookies. If you have a food processor (paid link), add the Oreo cookies and blend slightly. If you don’t have a food processor (paid link), add the cookies to a ziplock bag and crush them with a rolling pin or any other flat, hard object.

adding oreo cookies to a food processor to crumble them

Mix all ingredients together. Slowly add the sweetened condensed milk mixture to the bowl with the whipped heavy whipping cream, and gently stir the ingredients together without overmixing. Add the Oreo cookie crumbles into the bowl and gently fold together. Pour the ingredients into the ice cream tub container (paid link). Cover it tightly with plastic wrap or a lid.

mixing all ingredients together to make no churn oreo ice cream

Freeze the ice cream. Place the ice cream in the freezer for at least 6 hours or overnight (or until firm) for optimal results.

freezer container with no churn oreo ice cream with a serving removed

Tips & Tricks for no-churn ice cream

Yes, your heavy whipping cream should be very cold. Cold heavy cream whips more easily and quickly to stiff peaks, which is essential for creating the creamy, airy texture that replaces the churning process in traditional ice cream making.

I recommend at least 6 hours, but letting it freeze overnight is best to ensure the ice cream is firm and ready to serve.

You can store this homemade no-churn ice cream in the freezer for 2-3 weeks in an airtight container (to avoid freezer burn).

a single bowl with three scoops of no churn oreo ice cream with a spoon

If you’re an ice cream lover, I do believe this recipe will be your new favorite. With minimal effort and ingredients, you can enjoy this No Churn Oreo Ice Cream anytime.

No Churn Oreo Ice Cream

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Author: Eric Jones
Total Time: 20 minutes
Yield: 4 – 6 1x

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Description

You only need 5 ingredients to make this No Churn Oreo Ice Cream! If cookies and cream ice cream is your go-to, this is the perfect choice.

Ingredients

Units Scale

2 cups heavy whipping cream, chilled
14 oz sweetened condensed milk
1 1/2 tsp vanilla extract
1/4 tsp sea salt
20 Oreo cookies

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Instructions

In a large, chilled stainless steel bowl, whip the heavy whipping cream with a hand mixer (paid link) for 3 to 5 minutes until stiff peaks form. Start at a lower speed and then gradually increase it to a higher speed. Set it in the fridge to use in a later step.
Add the sweetened condensed milk, vanilla extract, and sea salt to a separate bowl and blend together for 1 to 2 minutes, then set to the side.
Add the Oreo cookies to a food processor (paid link) and pulse slightly. If you don’t have a food processor (paid link), add the cookies to a ziplock bag and crush them with a rolling pin or any other flat, hard object.
Slowly add the sweetened condensed milk mixture into the bowl with heavy whipping cream, stirring the ingredients together without overmixing. Add the cookie crumbs to the bowl and fold them together.
Pour the ingredients into a 1-quart ice cream tub container (paid link) and cover with plastic or a lid.
Place ice cream in freezer for at least 6 hours or overnight.