Homemade Oreo Ice Cream
This easy-peasy cookies and cream ice cream is a very simple homemade ice cream that’s based off my no churn ice cream recipe. It has a smooth and creamy texture that’s punctuated with chocolatey Oreo cookie bits, and it tastes like the Oreo ice cream you ate as a kid– only it’s homemade!
Why I love this ice cream:
Easy to make with no fancy tools needed (like an ice cream maker!). Comes together fast in 15 minutes. Only 5 ingredients (and entirely eggless!). Customizable: use your favorite Oreo, like double stuf, birthday cake, or even gluten free.
Of course, the hardest part about this recipe is having patience for your ice cream to set up in the freezer; it will need about 4-6 hours to freeze, which I understand can feel agonizing. Once it is frozen though, it’s ready to be scooped into cones or topped with hot fudge and whipped cream for an irresistible cookies and cream sundae!
What You Need
Only 5 ingredients! Let’s briefly go over them before we dig in.
Condensed milk. Condensed milk is an essential ingredient, as it replaces the custard base in traditional ice cream and eliminates the need for churning. Make sure to avoid grabbing evaporated milk; while most stores sell the two side by side, they are NOT the same thing! Vanilla. A splash of vanilla is a must for Oreo ice cream! If you have some homemade vanilla extract, feel free to use it here (and if you don’t, you should make a batch now so you have it in time for your holiday baking!). Salt. Just like my Oreo frosting, adding a pinch of salt balances the flavors and prevents this ice cream from being too sweet. Heavy cream. We’ll whip this to stiff peaks just like when making whipped cream, then fold it into the condensed milk mixture. I include a helpful tip below on how to whip cream to stiff peaks, if you struggle with this. Note that this recipe uses a bit more heavy cream than my classic no churn ice cream; this is to balance the sweetness and bulk of the Oreos. Oreos. I use traditional Oreos here, but you really can use any flavor Oreo in this Oreo ice cream. Peanut butter or mint Oreos would be great alternatives.
SAM’S TIP: If you struggle with whipping cream to stiff peaks, try using a metal bowl and beaters and placing them in the freezer 15 minutes prior to starting the recipe. This will help immensely! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Oreo Ice Cream
SAM’S TIP: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up into bite sized pieces instead of a mallet/rolling pin (like you would use for Oreo crust). If you like this recipe, then you simply have to try my Oreo pie next! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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