Oreo Ice Cream Recipe

Warm summer months call for easy desserts, and what could be easier than a no churn ice cream? This homemade Oreo ice cream is a cookie lovers delight, made with just 4 ingredients and is the ultimate summertime dessert!

This easy four ingredient no churn Oreo ice cream is a cookies and cream lovers delight! Quick and easy to make, this is one summer dessert everyone loves! Recipe by movers and bakers

Cookies and cream for life

I love no churn ice creams, they are so easy to make and taste delicious! And during those warm summer months, the last thing anyone truly wants is to turn the oven on to bake, right? No bake desserts like cheesecake or ice creams make the perfect solution for not requiring heat, but resulting in a yummy treat!

Now there are many ice cream recipes out there, and I have shared a few with you too (check out the links to my other no churn ice cream recipes below). And there are also a lot of Oreo ice cream recipes out there too, both churn and no churn. This one I am sharing today is no churn, which means you do not need an ice cream maker to make and enjoy it. Just beat, mix, fold and freeze, and then be patient while it sets!

This easy four ingredient no churn Oreo ice cream is a cookies and cream lovers delight! Quick and easy to make, this is one summer dessert everyone loves! Recipe by movers and bakers

What ingredients do I need to make ice cream with Oreos?

  • Oreos: the star of the show! I divide my cookies and cream biscuits so I can crush some and break the rest into chunks. This gives different textures in the ice cream, but ensures every last bite has some delicious Oreo in it!
  • Condensed milk: this thick milk acts as a sweetener and softens the ice cream, allowing for easier scooping.
  • Double cream: also known as heavy whipping cream, this ingredient cannot be replaced with milk or another alternative.
  • Vanilla: gives a subtle additional flavour to the ice cream, and also helps soften it slightly making it easier to scoop.

What equipment do I need to make cookies and cream ice cream?

  • Digital kitchen scales*: I do provide all my measurements in cups too, but I find weighing out my ingredients is far more accurate for the best results. A set of digital kitchen scales is so useful and completely essential for me.
  • Measuring spoons*: it is good to have a set of dedicated measuring spoons, as this is more accurate than using your every day teaspoons and tablespoons which can vary greatly in size.
  • Mixing bowl*: to beat all the ingredients together until thick before leaving to chill for a few hours to turn into ice cream!
  • Stand mixer*: makes it so much easier to mix all the ingredients together and thicken the cream before chilling.
  • Spatula*: useful to help make sure nothing has been missed and not mixed in. Also useful to scrape down the bowl out when transferring the mixture to the container for freezing.
  • Storage container with lid*: to store the ice cream in when in the freezer. I use a loaf tin in my images here, only because it looks pretty, but I would normally used a lidded container too.

How to make Oreo ice cream

This Oreo ice cream recipe comes together not only in super quick time, but also with minimal effort. It then chills in the freezer overnight before it is ready to be enjoyed! One of the easiest desserts to make, this homemade no churn ice cream is the best cookies and cream ice cream you will try!

Ingredients required: double (heavy) cream, sweetened condensed milk, cookies and cream biscuits and vanilla. Recipe by movers and bakers

Step 1: Split the Oreo biscuits into two bowls: one with 10 biscuits, and the other with 14. Finely crush the 12 biscuits. I like to do this by putting them into a sealable freezer bag and bashing with a rolling pin, but you could also do this in a food processor if you wish. Break up the remaining 16 biscuits into chunks, roughly a quarter of each biscuit. Set both bowls aside.

Two bowls of biscuits, one finely crushed and the other broken into chunks. Recipe by movers and bakers

Step 2: Into a large mixing bowl, pour in the double cream (heavy whipping cream), condensed milk and vanilla. With the help of a stand mixer, or an electric hand mixer, beat the mixture until it turns thick and stands in stiff peaks when the beater is lifted. This takes me about 3-4 minutes with my stand mixer, a little longer if using a hand held electric mixer.

Whipping up the cream and condensed milk until thick and the mixture holds stiff peaks. Recipe by movers and bakers

Step 3: Tip in the crushed Oreo biscuits and mix through until completely combined. Next, add in most of the biscuit chunks before folding it all through, making sure everything is well mixed and homogenous.

Final biscuit pieces are added to the mixture and folded through. Recipe by movers and bakers

Step 4: Tip the mixture into a freezer safe container, ideally one with a lid. Smooth the top of the ice cream mixture before placing the remaining Oreo biscuits randomly over the top. Cover and chill the ice cream for at least six hours or overnight. When you are ready to indulge, make sure to remove the container from the freezer about 10 minutes before scooping for it to soften slightly. Enjoy!

Can I use evaporated milk instead of condensed milk to make this ice cream?

No, condensed milk is different to evaporated milk, and one will not substitute the other in this recipe. You cannot use evaporated milk to make no churn ice cream.

Can I use single cream or whipping cream instead of double cream to make no churn ice cream?

In order for this ice cream to set, you must use a cream that will thicken to stiff peaks when whisked. Here in the UK, this means using double cream or whipping cream and not single cream. As a guide, always use a cream that has 35% or more fat content.

How do I store homemade ice cream?

I used a 2lb loaf tin, just to make it look pretty for my pictures on my blog. However, I would advise using a lidded container to store this ice cream in the freezer. I link to the one I normally use for my no churn Oreo ice cream below.

How long will homemade Oreo ice cream last?

This cookies and cream ice cream can be kept in the freezer and enjoyed for up to three weeks. If it lasts that long!

This easy four ingredient no churn Oreo ice cream is a cookies and cream lovers delight! Quick and easy to make, this is one summer dessert everyone loves! Recipe by movers and bakers

Can this ice cream be made gluten free and dairy free?

The ice cream itself in this recipe is naturally gluten free, however you will need to find a gluten free alternative to Oreo biscuits. There are several gluten free cookies and cream biscuits available on the market, please choose your favourite one to use!

In terms of making this recipe dairy free, I have not personally come across a perfect alternative for dairy free double cream that will whip up to stiff peaks. I do know many people have had success with the brand Elmlea here in the UK, though I have not tried it myself so cannot vouch for whether it will work or not. If you do try making this dairy free, I would love to hear from you, please leave me a comment below!

Additional tips for making this cookies and cream ice cream recipe

  • Using vanilla in making no churn ice cream helps make it a little softer, and so easier to scoop.
  • Crushing some of the biscuits ensures an even spread of the cookies and cream biscuits through the ice cream. The chunks of biscuits add a wonderful texture to the ice cream. I would highly recommend doing both these!
  • Ensure the cream used will whip to stiff peaks when making this ice cream. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
  • Always keep the cream and beaters in the fridge to keep them both cold right until you are ready to use them. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
  • Remove the ice cream from the freezer about 10-15 minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off then scoop the ice cream. This warning of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of Oreo ice cream every time.
This easy four ingredient no churn Oreo ice cream is a cookies and cream lovers delight! Quick and easy to make, this is one summer dessert everyone loves! Recipe by movers and bakers

Troubleshooting

If you have any questions about this cookies and cream ice cream recipe, please comment below and I will do my best to help! And if you made and enjoyed this recipe Oreo ice cream, you know I would absolutely love to hear from you too! Please take a moment to leave me a rating and review below if you do make this recipe. I would really appreciate it, and I know many others will feel the same too. You could even post a picture on Instagram and tag me when you share it with the world. You know I would love to see!

More ice cream recipes for you to enjoy

Please have a look at these other easy peasy ice cream recipes on my blog too:

Mango and pistachio ice cream: my mango and pistachio ice cream is creamy, dreamy and lightly spiced with cardamom. This no churn recipe is perfect for warm summer days!

Biscoff ice cream: another easy no churn recipe you can make at home without an ice cream maker. Perfect for glorious hot summer days and Biscoff fans everywhere!

Kesar pista ice cream: this creamy pistachio ice cream has a light saffron flavour and warming cardamom in addition to the pistachio. So simple to make and utterly delicious, this popular Indian ice cream flavour is sure to be an all round hit!

Thanks so much for joining me today, my friends! Enjoy! x

Recommended equipment I used to make this Oreo ice cream *

Digital kitchen scalesMeasuring spoons
Mixing bowlStand mixer
SpatulaStorage container with lid
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Oreo Ice Cream Recipe

5 from 1 vote
Recipe by movers and bakers Course: Ice cream, dessertCuisine: InternationalDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

12

servings
Prep time

15

minutes
Freezing time

6

hours 
Calories

329

kcal
Total time

6

hours 

15

minutes

This cookies and cream ice cream is an Oreo lover’s heaven!

Ingredients

  • 24 Oreo biscuits, divided

  • 600 ml (2 ½ cups) double (heavy) cream

  • 397 g (14 oz) condensed milk

  • 1 tsp vanilla

Directions

  • Split the Oreo biscuits into two bowls: one with 10 biscuits, and the other with 14. Finely crush the 12 biscuits. I like to do this by putting them into a sealable freezer bag and bashing with a rolling pin, but you could also do this in a food processor if you wish. Break up the remaining 16 biscuits into chunks, roughly a quarter of each biscuit. Set both bowls aside.
  • Into a large mixing bowl, pour in the double cream (heavy whipping cream), condensed milk and vanilla. With the help of a stand mixer, or an electric hand mixer, beat the mixture until it turns thick and stands in stiff peaks when the beater is lifted. This takes me about 3-4 minutes with my stand mixer, a little longer if using a hand held electric mixer.
  • Tip in the crushed Oreo biscuits and mix through until completely combined. Next, add in most of the biscuit chunks before folding it all through, making sure everything is well mixed and homogenous.
  • Tip the mixture into a freezer safe container, ideally one with a lid. Smooth the top of the ice cream mixture before placing the remaining Oreo biscuits randomly over the top. Cover and chill the ice cream for at least six hours or overnight. When you are ready to indulge, make sure to remove the container from the freezer about 10 minutes before scooping for it to soften slightly. Enjoy!

Notes

  • Using vanilla in making no churn ice cream helps make it a little softer, and so easier to scoop.
  • Crushing some of the biscuits ensures an even spread of the cookies and cream biscuits through the ice cream. The chunks of biscuits add a wonderful texture to the ice cream. I would highly recommend doing both these!
  • Ensure the cream used will whip to stiff peaks when making this ice cream. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
  • Always keep the cream and beaters in the fridge to keep them both cold right until you are ready to use them. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
  • Remove the ice cream from the freezer about 10-15 minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off then scoop the ice cream. This warning of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of Oreo ice cream every time.

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