Who says that homemade ice cream is a complicated ordeal? My recipe for No-Churn Oreo Ice Cream is easy breezy… and you’ll be begging for seconds!
This is a really fun way to make your own ice cream. It’s so rich and delicious that you won’t go back to buying store-bought ice cream again.
Disclosure: If you make a purchase through links in this post, we may receive a commission. As an Amazon Associate, we earn from qualifying purchases.
Easy 4-Ingredient Ice Cream
Ever since I ventured into my first no-churn recipe, I was immediately hooked. Before making my own batch of no-churn ice cream, I kind of doubted the concept. But I was mistaken. Trust me, it works! Yup, you can make your very own ice cream without the fancy equipment!
How To Make Oreo Ice Cream
Most people associate deep-fried desserts with carnivals, but ice cream is also a festival favorite. Plus, it makes for a great topping to my Homemade Funnel Cake – don’t ya think?!
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
Kitchen Tools Needed:
- 9×9 Square Cake Pan or 9″ Loaf Pan
- Parchment Paper
- Food Processor
- Electric Hand Mixer or Stand Mixer
No-Churn Ice Cream Tips
Before we get to the recipe card, I want to share some additional tips, along with some step-by-step pictures of the entire process. If you have some questions, please leave them in the comments.
What To Use Instead Of A Food Processor
If you don’t have a food processor, place the cookies in a resealable plastic bag and make sure it is sealed completely. Then, use a rolling pin to crush the cookies. Be careful not to rip the bag, but go ahead and roll the pin on top of the cookies until they are in lots of teeny pieces.
Use Different Cookies
Even though this recipe is for Oreo ice cream, use your favorite cookies in its place. Try to make some Nutter Butter ice cream or chocolate chip ice cream. I love creating new flavor combinations. This is the fun part of baking!
Whip The Whipping Cream
The first step to making this No-Churn Oreo Ice Cream is to whip your cream until it reaches a stiff consistency. It’s important that you use whipping cream and not frozen whipped topping (like Cool Whip, for example).
Frozen whipped toppings tend to have added ingredients like corn syrup and hydrogenated vegetable oils.
Whipping cream is a cream that doubles in size when frothed – hence, the stiff peaks.
I opt for whipping cream because it keeps things pure and simple for my recipe.
Folding No-Churn Ice Cream
It’s important that all ingredients get thoroughly combined when making your batch of no-churn ice cream. But, be careful! Make sure to fold slowly and carefully – you don’t want to overmix and get a runny consistency!
How Long To Store Homemade Ice Cream
Homemade ice cream will last about 6 months in the freezer. For the best results, I suggest covering it with an airtight lid of some sort. Keep the air off of it and it will last for a long time.
How Does No Churn Ice Cream Work?
It might seem like magic – how does it turn out so light and creamy without having to use an ice cream maker?
The secret is whipping the heavy whipping cream. When you whip it until it has stiff peaks, you are incorporating air into the cream. This is the same scientific principle behind why churning the ice cream works. Both methods add air into the cream and ingredients.
Let The Ice Cream Soften Before Serving
Just like the ice cream you buy at the store, I suggest letting this homemade recipe soften for a few seconds before you try to scoop it out. It freezes pretty solid.
For this reason, I also suggest using a sturdy ice cream scoop. Don’t bend your favorite spoons.
There you go! I hope you enjoy this super-easy recipe! Share it with your friends and enjoy having cookies and cream ice cream anytime the craving hits you.
No Churn Oreo Ice Cream
- Food Processor
- Electric Mixer and Bowl
- 9×9 Baking Pan
- Parchment Paper
- 20 Oreo cookies
- 2 cups heavy and/or whipping cream
- 1 14 oz. can condensed milk
- 1 tsp vanilla extract
- Line a 9×9 square dish (or a standard 9” loaf pan) with parchment paper. Set aside.
- Use a food processor to pulse Oreo cookies into crumbs – set aside.
- In a large bowl, use an electric mixer to beat heavy cream. Beat on medium speed, gradually increasing to high until cream forms stiff peaks.
- Add condensed milk and vanilla extract into whipped cream and fold carefully with a spatula. Fold until all ingredients are well-combined.
- Add Oreo crumbs into the mixture and fold carefully until fully incorporated.
- Pour no-churn mixture into the lined pan. Cover with plastic wrap and freeze overnight. Serve by scooping into individual bowls and enjoy!
Love these recipes? Get our latest recipes in your inbox. Sign up now!
More Easy Dessert Recipes
If you enjoyed this ice cream recipe, here are some more easy dessert recipes you should try next.