Easy No-Churn Oreo Ice Cream

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No-Churn Oreo Ice Cream

I’ve been seeing these recipes for no-churn ice cream float around for a while now, but I was hugely skeptical.  I decided to give it a try and low and behold, this stuff is AMAZING.  I’ve tried several versions now and this Oreo version is my absolute favorite.  It might have something to do with the fact that I’m obsessed with Oreos and that Oreo ice cream is probably my favorite ice cream, but regardless… this one is my favorite!  It literally takes 15 minutes and is SO much easier than making it the old-fashioned way in the churn.

And while we’re talking about it, I’m just going to go ahead and tell you that every kid should get to experience the process of homemade ice cream at least one time in their lives.  Growing up, it was always my job to sit on the ice cream maker while the grown ups took turns cranking the handle on the old ice cream maker.  Yeah, I’m sure my grandparents had an electric one, but there is just something about hand-turned ice cream that tastes better.  I think it’s probably the sweet reward after all the hard work that goes into it!  Wow, such fond memories of sitting on that beach-towel-wrapped ice cream maker on my grandparents carport…  y’all go make some ice cream.  🙂  No-Churn Oreo Ice Cream

Easy No-Churn Oreo Ice Cream
Prep Time
20 mins
Freezing Time
4 hrs
Total Time
20 mins
Course: Dessert, Snack
Cuisine: American
Author: Stacey Little | Southern Bite
  • 2 cups heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 20 Oreo cookies coarsely crushed
  1. In a stand mixer (or in a large bowl with a hand mixer) beat the cream until stiff peaks form. While continuing to beat, slowly add in the vanilla and sweetened condensed milk. Mix until combined. Gently fold in the cookies with a spatula. Transfer the mixture to a freezer safe container with a lid and freeze for at least 4 hours. Scoop and enjoy!


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  1. I am a huge fan of oreos too. I have a whole pinterest board just for this iconic cookie…and just added this recipe to it! Yummmm

  2. How much does this make? Would it feed a family of 5 ? Is half&half a viable substitute for the heavy cream?

  3. Sounds so simple l’m afraid to try it…Not! Thanks for this great looking recipe for a quick ice cream fix.

  4. Stacey, I’m sure looking forward to making this ice cream this weekend. Do you think it would work if I use chopped up drained and blotted peaches? (In place of the oreos?)

    When I was little in the 1940’s my mom used to make peach “ice cream” by just putting the mixture into a metal ice cube tray and freezing it. I know it had some sort of milk… I’m thinking canned milk , probably canned peaches and guessing eggs. I’ve tried to think of ways to duplicate it without using uncooked eggs… anyway… this new recipe of yours just might work! I will try your oreos first then try the peach one later.

  5. This ice cream looks delicious. I could really use some ice cream right now. I could really use some of THIS ice cream right now!

    • LOL! It is dangerous! 🙂 Making ice cream the old fashioned way allowed for some restraint because you would have quite a process to get through and often times could deem all that effort not worth it. With this, it’s just so easy and now pretty dangerous!

  6. Stacey, you said you had tried several other versions but this was your favorite. Could I ask what others have you tried and do you care to post those recipes as well? I love Oreos but would like to have other flavors to change up as well.

    • I have plans to share several more versions throughout the summer, but I’ll let you know that I’ve had lots of success with various candy bars. 🙂

  7. This sounds awesome and so very simple! My hubby will love this!

  8. What a great in easy recipe! I also love the flavor you choose, anything with cookies especially oreos are right up my alley!

  9. Please post other flavors. While Oreo is good, not everyone cares for it.

  10. Looks like a perfection of the oreo ice cream blend– not always easy to pinpoint, but easily one of the greatest ice cream flavors around when you get it right. Thanks for the recipe!

  11. Stacey, I made the Oreo Ice Cream and it was heavenly. Thanks so much for all your
    great recipes. After four hours my ice cream still wasn’t hard enough but the next
    day it was to die for. My family loved it and it didn’t last long. God Bless!

  12. Rum Raisin? Yum!

  13. Which cup measurement is used? US legal cup (240ml)? Can’t wait to try this out:)

  14. This ice-cream not only looks delicious, it was fantastic!! I made it together with my grand- daughters, 9 and 11, it was the creamiest we have ever had! Can’t wait to alter the recipe to make different flavors. TTHank you!’n

  15. Hi Stacey! Do I need to chill the whipping cream before beating? Or it can go to the mixer in room temp? Looking forward to making this today!

    • Yes. Cold cream always whips better. You can even place your bowl and beater in the freezer beforehand for a bit to keeps things extra cold.

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