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Close-up of Oreo ice cream in a loaf pan with cookie pieces and creamy cookies-and-cream texture

Easy Homemade Oreo Ice Cream

Easy Homemade Oreo Ice Cream is a simple no-churn dessert made with whipped cream, sweetened condensed milk, and Oreo cookies. It freezes creamy and rich with plenty of chocolate cookie pieces in every scoop.
Prep Time 20 minutes
Cook Time 0 minutes
rest time 6 hours
Total Time 6 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 490

Ingredients
  

  • 18 Oreo cookies divided
  • 1 can 400 g sweetened condensed milk
  • 2 cups 480 ml heavy cream, cold

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Zip-top bag
  • Rolling pin or meat mallet
  • Rubber spatula
  • Loaf pan or freezer-safe container
  • Plastic wrap
  • Ice cream scoop

Method
 

  1. 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.
  2. Add the cold heavy cream to a large bowl and whip until soft to medium peaks form.
  3. Add the sweetened condensed milk and mix until combined.
  4. Fold in the crushed Oreo cookies gently until evenly mixed through the cream base.
  5. Spoon the mixture into a loaf pan or freezer-safe container and spread it evenly.
  6. Top with the reserved Oreo pieces.
  7. Cover tightly with plastic wrap or a lid.
  8. Freeze for 6 hours or overnight, then scoop and serve.

Nutrition

Calories: 490kcalCarbohydrates: 35gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 101mgSodium: 160mgPotassium: 205mgFiber: 1gSugar: 31gVitamin A: 955IUVitamin C: 1mgCalcium: 140mgIron: 2mg

Video

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.

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