All Oreo lovers, gather here to get something that is better than the Oreo cookie itself! Yes! We are talking about Oreo ice cream. And guess you don’t have to make a trip to the store. You just need three ingredients and you can make it without an ice cream maker. Just mix it and freeze it! So cool!
This no-churn Oreo ice cream doesn’t develop icicles that are common in homemade ice cream. When I made Oreo balls a few weeks earlier they were gone quickly and everyone especially my kids loved it. At that moment, I knew, that next, I need to try oreo ice cream.
It takes only 6 hours to freeze this oreo ice cream which means you can make it before sleeping and enjoy it at breakfast if you are super excited like me and will have a dessert for breakfast.
Why make this recipe?
It is indulgently creamy ice cream and loaded with Oreo cookies. It is better than any cookie and cream ice cream because it has large cookies that make it so decadent.
It is super easy to make as it is a no-cook indulgent dessert that even kids can put together.
If you are new to no-churn ice cream recipes. It depends on high fat and low moisture for its creaminess. The fat comes from the cream, and the rich and sweetened condensed milk keeps the water content low. This also doesn’t allow the ice cream to form crystals upon freezing.
If you like ice creams you must try Lemon Cookie Ice Cream, Mango Ice Cream, Peach Ice Cream, Strawberry Ice Cream, and Orange Ice Cream.
Ingredient
The ingredients are simple that is cream, condensed milk, and Oreo.
Oreo: What is worth discussing is that Oreos come in so many flavors and guess what you can actually use any flavor you like best. I like classic Oreo and mint Oreo best but I’d love to try it with chocolate Oreo and chocolate peanut butter oreo too. So you could go creative here.
Cream: Use full-fat heavy cream for this recipe. Use it chilled so that doubles very well in volume and gets stiff peaks.
Condensed milk: You can use homemade condensed milk as well.
If you like cookie desserts you might like Marie Biscuit Cold Cake, Chocolate Biscuit Pudding, Chocolate Biscuit Salami, and Mango Delight.
How to make it?
Let's begin making the easy oreo ice cream. Make sure to get your little ones along. They'll love to open the packets of cookies and break them for you. Just have extra cookies as the kids will eat them too.
- Take chilled heavy cream in a large bowl. Whip it with a beater until you see stiff peaks. (That is when you remove the whisk, the cream holds its shape and doesn't melt in smoothness.)
- I like to chop my cookies to keep them chunky. But you can divide cookies in half and process half of it the in the machine to crumble. And break the remaining half with your hands. Just try to keep a mix of crumbles and chunky cookies. (You can use the zip lock bag and rolling pin method too. )
- Add condensed milk and crushed cookies to the whipped cream and combine by folding with a spatula. Do not over-mix or you will deflate the cream.
- Transfer ice cream to a container, preferably with a lid. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream. This doesn't allow icicles to form on the surface.
- Freeze the homemade oreo ice cream for at least 6 hours.
- Remove the ice cream 10 minutes before serving so it is scoopable. Then scoop it into the ice cream cups. Serve immediately, and enjoy!
Tips
- Your heavy cream needs to be super chilled to reach the full volume.
- Make sure to have a mix of crumbled Oreos as well as large chunks. Very large chunks can sink to the bottom so having a mix is helpful.
- You may add fewer or more Oreos as per your preference. Stick between 1 to 1.5 cups of broken cookies.
- Add vanilla or mint essence if you like but since Oreo is already laden with flavors, I find it superfluous.
Storage
The best thing about oreo ice creams is that you can make them ahead and store them in the freezer. It will be good in the freezer for 6 weeks after that the sugar starts to crystallize and makes the ice cream grainy. But this will be probably gone before 6 weeks.
Recipe FAQs
I'd recommend working in batches. It will allow the cream to reach stiff peak easily and the cookies to divide evenly. Just whip cream and transfer to another bowl. After mixing cookies pour them into the container. Then move forward by whipping another batch of cream and mixing. You can layer the second batch in the same container or have separate containers.
Oreos are best for cookie and cream ice cream but you can use any firm chocolate cookies.
Why not? Use any oreo cookie flavor you like, but obviously, it'll reflect on the flavor profile and color. Add-ins like nuts and chocolate chips on top are also great for the chunky bite in creamy ice cream.
Hungry for desserts? Try these!
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📖 Recipe
Homemade Oreo Ice Cream
Ingredients
- 2 cups cream, chilled
- 18 Oreo cookies, classic or mint flavour
- 1 cup condensed milk, or less to sweet preference
Instructions
- Take chilled heavy cream in a large bowl. Whip it with a beater until you see stiff peaks.
- Divide cookies in half and process half of it the in machine to crumble. And break the remaining half with your hands. Just try to keep and mix of crumbles and chunky cookies. (You can use the zip lock bag and rolling pin method too. )
- Add condensed milk and crushed cookies to the whipped cream and combine by folding with a spatula. Do not over-mix or you will deflate the cream.
- Transfer ice cream to a container, preferably with a lid. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
- Freeze the homemade oreo ice cream for at least 6 hours. Remove the ice cream 10 minutes before serving so it is scoopable and then scoop it into the ice cream cups. Serve immediately, Enjoy!
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