Homemade Oreo Ice Cream With Just 4 Ingredients
Who knew that with just four ingredients you can make homemade Oreo ice cream? It is so creamy! The simple ingredients provide such a rich flavor that you’ll love this easy dessert.
The best part is that you don’t need an ice cream maker or any sophisticated equipment. Really. This simple no churn Oreo ice cream recipe can be made in under 10 minutes but then you do need at least eight hours for it to be fully frozen. That’s why I recommend you make it at least a day in advance before serving.
If you want to turn this into a family activity, simply enlist the kids to crush the Oreos or mix the ingredients. The easiest way to crush Oreos is to put them into a zippered bag (like Ziploc), seal it while taking out any excess air, and then use a rolling pin to break the cookies into smaller pieces. You can also have kids manually crush the cookies. It’s up to you! The baggie will contain the mess, which is why I prefer this method.
This easy homemade Oreo ice cream is a great recipe for whenever you are craving a delicious treat, especially in the summer.
Is this recipe gluten-free?
If you use gluten-free Oreos, this recipe is 100% gluten free. My youngest niece has a gluten allergy and this homemade Oreo ice cream recipe beats store-bought ice cream in her opinion.
Do I need an ice cream maker or fancy equipment to make this recipe?
No! That’s the best part. I do recommend using an electric hand mixer to make the process easier but that’s it.
Do I need eggs?
Nope, this recipe does not use egg yolks.
Creamy Homemade No Churn Oreo Ice Cream
Prep time: 10 minutes
Freeze time: 8 hours
Servings: 2.5 – 3 pints of ice cream
Ingredients:
- 2 cups of heavy whipping cream
- 1 14-oz can of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 1 package of Oreo cookies, regular or gluten-free
Instructions:
- Start by breaking and crumbling the cookies into small pieces and set them aside.
- Next, use an electric mixer to whip the heavy cream until it forms stiff peaks.
- Fold in the sweetened condensed milk, vanilla extract and ¾ of the crushed cookies into the whipped cream and stir until well mixed.
- Pour mixture into a Pyrex container or loaf pan and sprinkle the additional cookie bits on to the top of the ice cream mixture.
- Cover with cling or plastic wrap or a lid to form a tight seal.
- Freeze for at least 8 hours before serving.
Feel free to serve with hot fudge sauce or whipped cream. You can also garnish with Oreo cookie crumbs. You may store homemade Oreo cookie ice cream leftovers in an airtight freezer-safe container and freeze again for six weeks.
No Churn Oreo Ice Cream
Ingredients
- 2 cups of heavy whipping cream
- 1 14-oz can of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 1 package of Oreo cookies
Instructions
- Start by breaking and crumbling the cookies into small pieces and set them aside.
- Next, whip the heavy cream until it forms stiff peaks.
- Fold in the sweetened condensed milk, vanilla extract and ¾ of the crushed cookies and stir completely.
- Pour the mixture into a Pyrex container or loaf pan and sprinkle the additional cookie bits on to the top of the ice cream mixture.
- Cover with cling wrap or a lid to form a tight seal.
- Freeze for at least 8 hours before serving.
How easy is this 4 ingredient Oreo ice cream? Let me know if you make this easy recipe and whether it turned out to be your family’s favorite ice cream of all time. All I know is that I never have leftovers, but you can easily freeze it again in a sealed, airtight container if you end up with extra. Or even better: make an Oreo milkshake!
More homemade ice cream recipes
- Easy Homemade Rocky Road Ice Cream Recipe (No Churn)
- The Best Oreo Cookie Pie
- How to make homemade watermelon sorbet
- Refreshing peach sorbet recipe
- Refreshing Pistachio And Yogurt Paletas Recipe
- Make Delicious Passion Fruit Granita In Just Minutes
En español: HELADO DE OREO CASERO CON 4 INGREDIENTES
