This no churn 3-ingredient homemade Oreo ice cream recipe couldn’t be easier. Rich ice cream loaded with crushed Oreos, made with a mix of sweetened condensed milk and heavy cream. The mixture comes together in about 10 minutes, a few hours in the freezer and it is ready to enjoy! The texture is custard-like with the perfect amount of sweetness and texture from the cookies.
This ice cream is great on it’s own or serve with your favorite waffle cone or blended in a shake. Any kind of Oreo can be used here, mix in seasonal colors or flavors for fun variations! Looking for more, try this key lime pie milkshake or my no-churn Bailey’s ice cream.
Find all of my dessert and frozen treat recipes here for more inspiration!
Why You’ll Love This
- Simplicity: no ice cream maker needed here, easily make any variety of no-churn ice cream. If you do not have an electric mixer, you can whip the cream by hand it will just take a little longer.
- Quick & Easy: just three simple ingredients and about 15 minutes of prep. After a couple hours in the freezer you’ll have delicious soft serve!
- Customizable: use different variations of Oreo cookies or fold in additional toppings like edible cookie dough or sprinkles.
- Great for Shakes: leftover ice cream is great on it’s own or blend into ice cream shop style malts and shakes at home!
- No Cook Recipe: Unlike some ice cream recipes we don’t have to temper cream or eggs for this no-churn version.
What is No-Churn Ice Cream
No-churn ice cream is made without an ice cream maker or special equipment. A simple process that skips the need for churning while the mixture freezes. Instead of churning this ice cream relies on whipped cream to create the rich base and sweetened condensed milk for the perfect sweetness! The mixture is poured into a container, then frozen for several hours until it reaches a soft serve consistency.
Additional Mix-In Ideas:
- Sprinkles
- Crumbled chocolate chip cookies or edible cookie dough
- Chopped chocolate candy
- Chocolate chips
- Extracts for flavoring
- A swirl of chocolate syrup
- Chopped nuts
Key Ingredients
Made of 3 simple ingredients and customizable, making this an easy sweet treat to keep on hand. If there is a substitution you’ll find it below:
- Oreos: use any flavor of Oreo cookie, I use regular or double stuffed. Crush by hand or in a food processor, no need to remove the crème filling.
- Sweetened condensed milk: one can of this adds the necessary sweetness, find in the baking section of your grocery store.
- Heavy cream: make sure you use heavy whipping cream and not half and half or milk, we need this to form the fluffy peaks.
How To Make The No-Churn Ice Cream
Let’s talk a little about how to make the No Churn 3-Ingredient Homemade Oreo Ice Cream (The printable instructions are in the recipe card below.)
Quick overview:
- Crush Oreos. Whip heavy cream.
- Fold in sweetened condensed milk.
- Mix in Oreos, transfer to a container, freeze.
- Scoop and enjoy.
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes. Fold in sweetened condensed milk.
2. Fold in crushed Oreo cookies, set some aside to sprinkle on top if desired. Pour the ice cream mixture into a metal loaf pan or glass container. Top with extra cookie pieces, cover, and freeze 4-6 hours until hard.
3. Scoop and enjoy. Leftover ice cream will keep covered in the freezer for up to 2 months.
Recipe Tip
Whip the heavy cream to stiff peaks (not soft) so we get the desired light and fluffy texture! This will take 5-8 minutes with an electric hand mixer or stand mixer. You can do this by hand but it will take a bit longer.
Tools I Recommend
- Metal Loaf Pan – I use this for freezing the ice cream, it’s gets super cold and helps the process go quicker.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Electric Hand Mixer – This is the hand mixer I use to whip the heavy cream.
Recipe Variations
- Serve with chocolate waffle cones
- Serve as an ice cream bar with different toppings
- Make into a Oreo milkshake
- Turn into ice cream sandwiches
- Fold in chocolate chips or chopped chocolate
- Transfer to a popsicle mold and make homemade ice cream bars
More Decadent Frozen Treats
If you like this No Churn 3-Ingredient Homemade Oreo Ice Cream, you’ll love these other sweet treats:
Recipe FAQs
Traditional churned ice cream has air whipped into it giving it an airy texture. Since this no-churn ice cream is not made the same way, we incorporate air by whipping the heavy cream.
Sweetened condensed milk adds the perfect sweetness to this three ingredient ice cream, it is also thicker than milk giving a rich, thick texture.
Vanilla extra will add extra flavor. You can also add different mix-in’s such as crumbled chocolate chip cookies, chopped chocolate bars, different flavored Oreo’s, or edible cookie dough.
Cover tightly and store in the freezer for up to 2 months. If your container has an airtight lid that is best or cover with plastic wrap and aluminum foil. As expected, don’t store in the fridge.
3-Ingredient Homemade Oreo Ice Cream Recipe
Equipment
Ingredients
- 14 oz. can Sweetened condensed milk
- 2 cups Heavy whipping cream
- 14 oz. Oreo cookies, crushed
Instructions
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes. Fold in sweetened condensed milk.14 oz. can Sweetened condensed milk, 2 cups Heavy whipping cream
- Fold in crushed Oreo cookies, set some aside to sprinkle on top if desired. Pour the ice cream mixture into a metal loaf pan or glass container. Top with extra cookie pieces, cover, and freeze 4-6 hours until hard.14 oz. Oreo cookies
- Scoop and enjoy. Leftover ice cream will keep covered in the freezer for up to 2 months.
Notes
Nutrition
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