No Churn Oreo Ice Cream
It’s early September and still 90°F, which happens to be perfect weather for a bowl of no churn Oreo ice cream! This recipe takes less than 15 minutes to make. The hardest part is waiting for it to freeze. With just a few ingredients, it delivers incredible flavor. The vanilla bean paste adds a rich yet not overpowering taste. A touch of salt subtly balances the Oreo’s sweetness.
I love Oreo desserts, but I find they can be a bit too sweet. This recipe doesn’t have that artificial aftertaste you get from store-bought cookies and cream ice cream. No fuss. No preservatives. Just simple ingredients in a recipe that you can prep in 10 minutes!
Ingredients
Oreos: You can use generic or off-brand Oreos. The ice cream will taste just as good. Personal preference is what matters here.
Vanilla bean paste: gives this frozen dessert a richer flavor. I prefer bourbon vanilla bean paste because it has better flavor than the alternatives I’ve tried.
Condensed milk: is part of the recipe’s base. Since it adds sweetness, there’s no need for added sugar.
Heavy Whipping Cream: creates a good consistency for this no churn Oreo ice cream.
Sea salt: You might think 1/2 a teaspoon of salt is too much for an ice cream recipe. However, there’s sugar in the cookies and the cream. The salt prevents the sweetness from overwhelming your palate.
Instructions
Step 1: Crush the Oreos with a rolling pin. For easy clean up, I like to use Glad Press N’ Seal. Or you can use a Ziplock bag instead. With this method, the cookies are crushed into smaller pieces without the help of a food processor. Plus, fewer dishes to wash is a win-win!
Step 2: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. Add in the vanilla bean paste (I use bourbon vanilla bean paste) and sea salt. Then mix for about 1 additional minute, until the mixture holds stiff peaks.
Step 3: Add in half of the crushed Oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely combined, add the rest of the crushed Oreos to the bowl and gently fold until combined.
Step 4: Use a baking spatula to pour the ice cream into a quart-sized freezer-safe container. Freeze for 12 hours. Top the ice cream with extra toppings before serving.
Recipe Success Tip: I’ve made ice cream without a machine many times. The most important aspects of making no churn ice cream are texture and taste. Over-whipping the heavy cream can ruin an entire batch of ice cream.
Best Toppings For Oreo Ice Cream
Here are some options for additional mix-ins for your ice cream:
- Chopped waffle cones
- Hot fudge
- chocolate chips
- whipped cream
More Summer Recipes
- Lime buttercream frosting
- Almond buttercream frosting
- Iced Strawberry Matcha Latte
- Vegan Green Smoothie
No Churn Oreo Ice Cream
Print Recipe
Equipment
- 1 Stand Mixer
- 1 silicone spatula
- 1 set of measuring spoons
Ingredients
- 2 Cups Heavy Whipping Cream
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Vanilla Bean Paste
- 8 Crushed Oreos
- 14 ounces (1 Can) Sweetened Condensed Milk
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. *See note. Add in the vanilla paste and sea salt, and mix for about 1 additional minute, until the mixture holds stiff peaks.
- Add in half of the crushed oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely mixed together, add the rest of the crushed oreo to bowl and gently fold until combined. Use a baking spatula to pour the ice cream into a 1 quart freezer-safe container. Freeze for 12-24 hours. Top the ice cream with extra toppings before serving.
Notes
- An electric hand mixer can be used to whipped the heavy cream as well
- This recipe makes 8 servings (2 scoops per person) or 6 servings (3 scoops per person).
