Homemade Oreo Ice Cream Recipe: Easy No-Churn Dessert

A Taste of Home

Growing up, I watched my mom turn simple ingredients into dishes that felt like hugs on a plate. When I left my home country at 17, her recipes became my lifeline to those memories. One dessert that always brings me back is Oreo ice cream, creamy, crunchy, and packed with nostalgia. Here, I’m sharing this no-churn Oreo ice cream recipe that’s as easy as it is indulgent. It’s perfect for hot summer days or whenever you need a sweet escape. Let’s dive into this delicious journey together!

History of Oreo Ice Cream

Oreos, the iconic chocolate sandwich cookies, were first introduced by Nabisco in 1912. Their creamy filling and crunchy texture made them a global favorite. Combining Oreos with ice cream likely started as a playful experiment in American kitchens, evolving into a beloved dessert by the 1980s. Today, Oreo ice cream is a staple at ice cream parlors and home freezers, celebrated for its cookies-and-cream magic.

Why You’ll Love This Recipe

• No Ice Cream Maker Needed: This no-churn recipe is beginner-friendly and requires minimal equipment.
• Quick Prep: Ready to freeze in just 15 minutes.
• Nostalgic Comfort: Every bite feels like a childhood treat, perfect for sharing with loved ones.
• Customizable: Add your favorite mix-ins for a personal twist.

Ingredients

• 2 cups heavy whipping cream, chilled
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 20 Oreo cookies, crushed (about 2 cups)
• 2 tbsp granulated sugar (optional, for extra sweetness)
• 1/2 tsp espresso powder (optional, enhances chocolate flavor)

Equipment:

• Large mixing bowl
• Electric mixer or whisk
• Spatula
• Freezer-safe container (e.g., loaf pan)

Recipe Steps

1. Crush the Oreos: Place 20 Oreo cookies in a zip-top bag and crush them with a rolling pin until you have coarse crumbs. Alternatively, pulse them in a food processor for finer crumbs. Set aside.
2. Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Be careful not to overbeat.
3. Combine Ingredients: In a separate bowl, mix the sweetened condensed milk, vanilla extract, sugar (if using), and espresso powder (if using) until smooth. Gently fold this mixture into the whipped cream using a spatula, keeping the mixture light and fluffy.
4. Add Oreos: Fold in 1.5 cups of crushed Oreos, reserving 1/2 cup for topping. Stir gently to distribute the crumbs evenly without deflating the whipped cream.
5. Freeze: Transfer the mixture to a freezer-safe container, spreading it evenly. Sprinkle the reserved Oreo crumbs on top for extra crunch. Cover with plastic wrap or a lid and freeze for at least 4 hours, or until firm.
6. Serve: Scoop and serve in bowls or cones. Garnish with extra Oreo pieces or a drizzle of chocolate syrup for a decadent touch.

Variations and Tips

• Mint Oreo Twist: Use Mint Oreo cookies and add a drop of peppermint extract for a refreshing spin.
• Peanut Butter Bliss: Swirl in 1/4 cup creamy peanut butter before freezing for a nutty contrast.
• Storage Tip: To prevent freezer burn, press plastic wrap directly onto the ice cream’s surface before sealing the container. Store for up to 2 weeks.
• Pro Tip: For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
• Flavor Boost: The espresso powder deepens the chocolatey Oreo flavor without tasting like coffee. Try it

FAQs About Oreo Icecream

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This Oreo ice cream recipe is a love letter to my childhood and a gift to yours. Whip up this creamy, crunchy treat and share it with your loved ones! Craving more no-churn deliciousness? Try my Strawberry Shortcake Ice Cream Recipe for a fruity twist that’s just as easy and nostalgic. Share your creations with me, and let’s inspire each other in the kitchen!

Homemade Oreo Ice Cream Recipe: Easy No-Churn Dessert

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• Author: Jana
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This no-churn Oreo ice cream is a creamy, dreamy dessert that blends the nostalgic crunch of Oreo cookies with a velvety, sweet base. Each bite delivers a perfect balance of rich chocolatey crumbs and smooth ice cream, evoking childhood memories of summer treats. As a 17-year-old immigrant, I found comfort in recreating dishes that reminded me of home, and this recipe is my love letter to those moments. On Recipeslime.com, I’m sharing this easy, no-ice-cream-maker-needed recipe that’s perfect for beginners and dessert lovers alike. Whether you’re hosting a gathering or craving a sweet escape, this Oreo ice cream will bring joy to every scoop.

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Ingredients

Scale 1x2x3x

• 2 cups heavy whipping cream, chilled

• 1 can (14 oz) sweetened condensed milk

• 1 tsp vanilla extract

• 20 Oreo cookies, crushed (about 2 cups)

• 2 tbsp granulated sugar (optional, for extra sweetness)

• 1/2 tsp espresso powder (optional, enhances chocolate flavor)

• Equipment:

  • Large mixing bowl

  • Electric mixer or whisk

  • Spatula

  • Freezer-safe container (e.g., loaf pan)

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Instructions

1. Prepare the Oreos: Place 20 Oreo cookies in a zip-top bag and crush them with a rolling pin until you have coarse crumbs (some larger pieces are fine for texture). Alternatively, pulse in a food processor for finer crumbs. Set aside.

2. Whip the Cream: In a chilled large mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Avoid overbeating to prevent a grainy texture.

3. Mix the Base: In a separate bowl, combine the sweetened condensed milk, vanilla extract, granulated sugar (if using), and espresso powder (if using). Stir until smooth.

4. Combine Mixtures: Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula. Work slowly to maintain the whipped cream’s airy texture.

5. Add Oreos: Fold in 1.5 cups of crushed Oreos, reserving 1/2 cup for topping. Stir gently to distribute the crumbs evenly without deflating the mixture.

6. Transfer to Container: Pour the mixture into a freezer-safe container, spreading it evenly. Sprinkle the reserved 1/2 cup of Oreo crumbs on top for extra crunch.

7. Freeze: Cover the container with plastic wrap or a lid, ensuring the wrap touches the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm.

8. Serve: Let the ice cream sit at room temperature for 5 minutes for easier scooping. Serve in bowls or cones, garnished with extra Oreo pieces or a drizzle of chocolate syrup, if desired.

Notes

• Variation – Mint Oreo: Swap regular Oreos for Mint Oreos and add 1/4 tsp peppermint extract for a refreshing twist.

• Variation – Peanut Butter Swirl: Swirl in 1/4 cup creamy peanut butter before freezing for a nutty, indulgent flavor.

• Storage Tip: To prevent freezer burn, press plastic wrap directly onto the ice cream’s surface before sealing. Store for up to 2 weeks.

• Pro Tip: The espresso powder enhances the chocolate flavor without tasting like coffee. It’s optional but highly recommended!

• Substitution: If you’re out of Oreos, try chocolate chip cookies or graham crackers for a different cookies-and-cream vibe.

• Equipment Hack: No electric mixer? Whisk the cream by hand in a chilled bowl for 8-10 minutes until stiff peaks form.

• Prep Time: 15 minutes
• Cook Time: 0 minutes (Freezing Time: 4 hours)
• Category: Dessert
• Method: No-Churn/Freezing
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 380 kcal
• Sugar: 28g
• Sodium: 150mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg