This Oreo No Churn Ice Cream is THE best Oreoice cream to make at home. Guess what? You don’t need a fancy ice cream makerto whip it up. Impress your family with this amazing dessert that only takes 4 ingredients to make!
Electric Mixer and Bowl
9x9 Baking Pan
- 20 Oreo cookies
- 2 cups heavy and/or whipping cream
- 1 14 oz. can condensed milk
- 1 tsp vanilla extract
Line a 9x9 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!
Serving: 1serving | Calories: 691kcal | Carbohydrates: 69g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 304mg | Potassium: 409mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1356IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 4mg
Servings: 6 servings