Easy No Churn Cookies and Cream Oreo Ice Cream

This Easy No Churn Cookies and Cream Oreo Ice Cream is the perfect homemade ice cream for Oreo lovers! It's simple to make with only 3 ingredients!

Course Dessert

Cuisine American, Italian

Keyword Cookies and Cream Ice Cream, Easy No Churn Ice Cream, No Churn Oreo Ice Cream, Oreo Ice Cream

Prep Time 15

Freezing Time 6

Total Time 6 15

Servings servings

Calories 311kcal

Author Chrissie

Equipment

Hand mixer or stand mixer
container or loaf pan

Ingredients

2 cups cold heavy whipping cream or 500 ml
1 14 ounce can sweetened condensed milk
15 to 20 Oreo cookies crushed, plus more for serving

US Customary - Metric

Instructions

Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
Continue to whip on high speed, adding the sweetened condensed milk in a steady stream until it's fully incorporated and the mixture almost reaches the hard-peak stage.
Be careful NOT to over-whip, as this will cause the fat and the water in the cream to separate. If this happens, the ice cream will NOT freeze properly and won't have the creamy, smooth texture you desire.
Fold the crushed Oreos into the whipped cream mixture just until combined.
Line a large loaf pan with parchment paper (or use a resealable plastic freezer-safe container, if you prefer) and scrape the ice cream mixture into the pan or container.
Cover with plastic wrap (or a lid) and freeze for about 6-8 hours, or until the ice cream has become solid enough to scoop.
Serve in cones, bowls, on top of cakes or brownies, or however you desire!

Notes

This ice cream keeps for up to 2 weeks in the freezer, although it will get very hard if left in the freezer for multiple days. To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.

This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.

Nutrition