No Churn Cookies and Cream Ice Cream is a creamy, dreamy dessert packed with crunchy Oreo pieces and a rich vanilla base. The best part? You don’t need an ice cream maker! This easy homemade ice cream comes together in just minutes and freezes into a smooth, scoopable treat that’s perfect for Oreo lovers.
Why You’ll Love This Recipe
- No Ice Cream Maker Needed – Just mix and freeze!
- Rich & Creamy Texture – As smooth as store-bought ice cream.
- Loaded with Cookies – Every bite is filled with chunks of Oreo goodness.
- Quick & Easy – Only 10 minutes of prep before freezing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Oreo cookies (crushed)
Directions
- Whip the Cream – In a large bowl, beat the heavy whipping cream until stiff peaks form.
- Mix in the Condensed Milk – Gently fold in the sweetened condensed milk and vanilla extract until well combined.
- Add the Oreos – Stir in crushed Oreos, leaving some larger chunks for texture.
- Freeze – Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours or overnight.
- Serve & Enjoy – Scoop into bowls or cones and enjoy your homemade cookies and cream ice cream!
Servings and Timing
- Servings: About 6
- Prep Time: 10 minutes
- Freeze Time: 6 hours
- Total Time: 6 hours 10 minutes
Variations
- Double Chocolate – Stir in chocolate chips or drizzle melted chocolate before freezing.
- Mint Cookies & Cream – Add a drop of peppermint extract for a refreshing twist.
- Peanut Butter Swirl – Swirl in melted peanut butter for a nutty flavor.
- Gluten-Free Option – Use gluten-free chocolate sandwich cookies.
Storage/Reheating
- Storage: Keep in an airtight container in the freezer for up to 2 weeks.
- Softening Before Serving: Let the ice cream sit at room temperature for 5 minutes before scooping.
FAQs
Do I need an ice cream maker for this recipe?
No! This recipe is completely no-churn, so all you need is a bowl and a mixer.
Can I use a different type of cookie?
Yes! Try chocolate chip cookies, graham crackers, or even brownies.
How do I prevent ice crystals?
Cover the ice cream tightly with plastic wrap before sealing the container.
Can I use store-bought whipped topping instead of whipping cream?
Yes, but homemade whipped cream gives the best texture.
What’s the best way to crush the Oreos?
Use a food processor for fine crumbs or a zip-top bag and rolling pin for chunkier pieces.
Can I make this dairy-free?
Yes! Use coconut cream and dairy-free condensed milk, plus gluten-free Oreos.
How long does it take to freeze completely?
It usually takes about 6 hours, but overnight is best for a firm texture.
Can I make this in a different container?
A loaf pan works well, but any freezer-safe container will do.
How can I make this ice cream softer?
Add a tablespoon of vodka or corn syrup to prevent it from freezing too hard.
Can I add mix-ins like nuts or caramel?
Yes! Swirl in caramel, add chopped nuts, or even mix in crushed candy bars.
Conclusion
No Churn Cookies and Cream Ice Cream is an easy, creamy, and delicious homemade treat that’s perfect for any occasion. With just a few simple ingredients, you can enjoy rich, Oreo-packed ice cream without an ice cream maker. Try it today and enjoy every scoop!
Description
This rich and creamy Oreo ice cream is made with just a few ingredients—no ice cream maker needed! It’s packed with crunchy Oreo cookies and has the perfect balance of sweetness.
- Whip the Cream: In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form (about 3–4 minutes).
- Add Sweetened Condensed Milk & Vanilla: Gently fold in the sweetened condensed milk and vanilla extract until smooth and combined.
- Fold in Cookies: Stir in the crushed Oreo cookies, making sure they are evenly distributed.
- Freeze: Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Smooth the top and sprinkle with extra crushed Oreos.
- Chill: Cover with plastic wrap and freeze for at least 6 hours (or overnight) until firm.
- Serve & Enjoy: Scoop and enjoy your homemade cookies and cream ice cream!
Notes
- Extra Crunch? Add larger chunks of Oreos instead of finely crushed cookies.
- Chocolate Version: Stir in ¼ cup of cocoa powder for a chocolate cookies and cream twist!
- Storage: Store in the freezer for up to 2 weeks in an airtight container.