Creamy and silky ice cream flavoured with Oreo cream filling and loaded with Oreos inside and on top of the ice cream! No ice cream machine is needed to make the best No-Churn Oreo Ice Cream ever! 

This ice cream is sure to fix an Oreo craving. Every last inch of this dessert, from top to bottom, is LOADED with Oreos! If you’re a major cookies and cream fan (like I am) this ice cream is definitely a must make. It’s such an easy recipe that only requires 4 ingredients and 0 ice cream machines. 

Cookies and Cream is without a doubt my FAVOURITE flavour of ice cream! I went to the grocery store the other day and saw that the Oreo ice cream was on sale. As soon as I reached for it, I quickly stopped myself after realizing how insanely easy it is to make at home. 

Not only is this Homemade Oreo Ice Cream so much better than store-bought, you can also control how much Oreo is in your ice cream. Every time I buy cookies and cream ice cream or buy an Oreo McFlurry, I’m always disappointed at the lack of cookies in the cream. It’s pretty much plain vanilla ice cream with a handful of Oreos mixed in. I always found myself chopping up my own Oreos and mixing it into my serving of ice cream just to satisfy my Oreo cravings. 

To make the ice cream, you’ll start by chopping some Oreos and scraping the filling out of a couple more. Next we’re gonna whip the heavy cream and vanilla until stiff peaks form. This is supposed to substitute the need for churning. Once the cream is whipped, fold it into the sweetened condensed milk — now we have vanilla ice cream. 

But wait! This is OREO ice cream, which means we need to add some Oreo flavour to the ice cream base. So let’s take the Oreo cream filling we scraped off earlier and add it to the ice cream base, so now you have Oreo cream filling flavoured ice cream! 

Now it’s time to add the Oreos. I added about 18 Oreos that I chopped into quarters so we can have nice big chunks in every bite. You can also crush the Oreos and mix them into the ice cream like they do with McFlurries, if you prefer. 

Speaking of McFlurries, one thing I always do when I order them is ask for extra Oreos on top. I immediately thought about that and decided to crush the Oreo wafers I scraped the filings out of and cover the entire surface of my ice cream. And if that wasn’t an Oreo overload, I also stuck in some mini Oreos for good measure.

Pop this sucker in the freezer overnight. The next day you’ll have a super creamy, silky and smooth Oreo cream ice cream that’s loaded with chunks of Oreos and covered in a snug blanket of Oreo crumbs. Now THAT’S what I call Cookies and Cream ice cream!

Oh, and if that’s not enough for you, go ahead and drench your ice cream with some silky chocolate ganache with a cherry on top! This ice cream just gets better and better. Enjoy! 

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Here are some of the tools I used to create today’s recipe: 

Hand Mixer | 9x5-inch Loaf Pan |

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No-Churn Oreo Ice Cream

Yield: one 9x5-inch loaf pan

No ice cream machine is needed to make the best No-Churn Oreo Ice Cream ever!

Print

Ingredients

• 30 Whole Oreos, divided
• 2 cups Heavy Whipping Cream
• 1 teaspoon pure vanilla extract
• 14 oz (1 and ¼ cup) sweetened condensed milk
• Mini Oreos for topping (optional)
• Ganache, for topping (recipe below) (optional)

Instructions

Roughly chop 18 Oreos, set aside.

Scrape the filling out of the remaining 12 Oreos, and place into a separate heat safe bowl. Microwave for about 30 seconds or until the cream filling is completely melted and smooth. Set aside.

Place the leftover wafers into a food processor (or use a ziploc bag and a heavy object) pulse or beat into fine crumbs. Set aside.

In a large stainless steel bowl, whip the heavy cream and vanilla until soft peaks form, about 3-4 minutes.

Add sweetened condensed milk, Oreo cream filling and chopped Oreos and gently fold until fully combined.

Pour mixture into a 9x5 loaf pan and spread evenly. Sprinkle the reserved Oreo crumbs on top along with whole mini Oreos (optional).

Cover with plastic wrap and freeze for up to 6 hours or overnight. Serve and enjoy!

Notes

- If you would like to top your ice cream with ganache, the recipe is as follows:

1 cup semisweet chocolate chips
½ cup heavy cream

1. Pour the chocolate chips into a medium bowl. Set aside.
2. Heat the heavy whipping cream in a small saucepan until it just begins to boil.
3. Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
4. Remove cover and stir ganache until smooth. Set aside to cool for at least 5-10 minutes before using.

BON APPÉTIT!

Love, Dedra

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