3-Ingredient Oreo Ice Cream – Easy No-Churn Frozen Dessert
Easy Homemade Oreo Ice Cream is a rich no-churn frozen dessert made with whipped heavy cream, sweetened condensed milk, and crushed Oreo cookies. It freezes up creamy, scoopable, and full of chocolate cookie pieces without needing an ice cream machine.
Some desserts are worth keeping as simple as possible, and this one is a great example. The base comes together with just a few ingredients, but once it freezes, it tastes like something you would happily scoop straight from a premium ice cream tub.
The whipped cream keeps the texture light, the condensed milk adds sweetness and smoothness, and the Oreo cookies bring that classic cookies-and-cream flavor in every bite. It is the kind of freezer dessert that disappears fast, especially on warm days.
Table of contents
Why You’ll Love This Recipe
- You only need 3 ingredients
- No ice cream maker is required
- The texture turns out creamy and scoopable
- It is packed with real Oreo pieces
- It is easy to make ahead and keep in the freezer
Ingredients
Candy base
- 18 Oreo cookies, divided
- 1 can sweetened condensed milk (14 ounces / 400 g)
- 2 cups heavy cream, cold (480 ml)
Ingredient Notes & Substitutions
- Oreo cookies: Use regular Oreo sandwich cookies for the classic flavor. Reserve a few for the top so the finished loaf looks extra nice.
- Heavy cream: Use cold heavy cream, not half-and-half or light cream. It needs enough fat to whip properly.
- Sweetened condensed milk: This gives the ice cream sweetness and helps it stay soft and creamy instead of icy.
- Oreo swaps: You can use golden sandwich cookies, chocolate sandwich cookies, or mint sandwich cookies for a different twist.
- Extra add-ins: Mini chocolate chips or a drizzle of chocolate syrup can be folded in, but keep it light so the texture stays creamy.
How to Make
- Add some of the Oreo cookies to a zip-top bag and crush them into crumbs and small chunks. Set aside a few cookies for topping.
- Pour the cold heavy cream into a large mixing bowl and whip until soft to medium peaks form.
- Add the sweetened condensed milk to the whipped cream and mix just until combined and smooth.
- Fold in the crushed Oreo cookies gently so they are evenly distributed throughout the mixture.
- Transfer the mixture to a loaf pan or freezer-safe container and smooth the top.
- Press the reserved Oreo pieces into the surface for garnish.
- Cover tightly with plastic wrap or a lid and freeze until firm, about 6 hours or overnight.
- Let it sit at room temperature for a few minutes before scooping and serving.
Expert Tips
- Chill the mixing bowl and beaters first if your kitchen is warm.
- Do not overwhip the cream. Once it holds soft to medium peaks, stop mixing.
- Fold the condensed milk in gently so the whipped cream keeps its volume.
- Use a mix of Oreo crumbs and larger chunks for the best texture.
- Line the loaf pan with parchment if you want easier lifting and slicing.
- Freeze the ice cream overnight for the cleanest scoops.
- Let the ice cream rest for 5 minutes before scooping if it is very firm.
- Keep the top well covered to prevent freezer burn.
Storage & Freezing
- Store Easy Homemade Oreo Ice Cream in a tightly covered freezer-safe loaf pan or container for up to 2 weeks for the best texture and flavor.
- Because this is a no-churn ice cream, it should stay fairly scoopable, but it will still firm up in the freezer over time. Let it sit on the counter for a few minutes before scooping.
- This recipe is already a freezer dessert, so no separate thawing is needed. Just soften slightly before serving.
Variations
- Use golden sandwich cookies for a vanilla-style cookies-and-cream version
- Add a little vanilla extract for extra flavor in the base
- Fold in mini chocolate chips for more texture
- Use mint chocolate sandwich cookies for a mint cookies-and-cream version
- Swirl in fudge sauce before freezing for a chocolate ripple effect
Easy Homemade Oreo Ice Cream
Ingredients
Equipment
Method
- Place part of the Oreo cookies in a zip-top bag and crush them into crumbs and small chunks. Reserve a few cookies for topping.
- Add the cold heavy cream to a large bowl and whip until soft to medium peaks form.
- Add the sweetened condensed milk and mix until combined.
- Fold in the crushed Oreo cookies gently until evenly mixed through the cream base.
- Spoon the mixture into a loaf pan or freezer-safe container and spread it evenly.
- Top with the reserved Oreo pieces.
- Cover tightly with plastic wrap or a lid.
- Freeze for 6 hours or overnight, then scoop and serve.
Nutrition
Notes
- Use very cold heavy cream for the best whipped texture.
- Do not overmix once the condensed milk is added.
- Reserve some larger Oreo chunks for extra texture.
- Let the ice cream sit at room temperature for a few minutes before scooping.
- Store tightly covered in the freezer for the best texture.
Tried this recipe?
Let us know how it was!FAQs
Yes. This recipe is made specifically as a no-churn ice cream, so you do not need any special machine.
It usually needs at least 6 hours, but overnight is best for a firmer texture.
Freshly whipped heavy cream is best here. Canned whipped topping will not give the same texture.
It may just need a few minutes at room temperature. Let it soften slightly before scooping.
Yes. Chocolate sandwich cookies, golden sandwich cookies, or similar crisp filled cookies all work well.
It is best within 2 weeks, though it can last a little longer if tightly wrapped and stored well.
Key Takeaways
- Easy Homemade Oreo Ice Cream requires only 3 ingredients: Oreo cookies, sweetened condensed milk, and heavy cream.
- This no-churn dessert is creamy, scoopable, and filled with real Oreo pieces.
- You can customize the recipe by using different types of cookies or adding mini chocolate chips.
- The ice cream stays fresh for up to 2 weeks when stored properly in the freezer.
- Let it sit at room temperature for a few minutes before scooping if it’s too firm.
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Estimated reading time: 6 minutes
