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Who knew that with just four ingredients you can make homemade Oreo ice cream? It is so creamy!

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.

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

 

Instructions:

1. Start by breaking and crumbling the cookies into small pieces and set them aside.
2. Next, whip the heavy cream until it forms stiff peaks.
3. Fold in the sweetened condensed milk, vanilla extract and ¾ of the crushed cookies and stir until well mixed.
4. 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.
5. Cover with cling wrap or a lid to form a tight seal.
6. Freeze for at least 8 hours before serving.

No Churn Oreo Ice Cream

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Prep Time 10 minutes

Additional Time 8 hours

Total Time 8 hours 10 minutes

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

1. Start by breaking and crumbling the cookies into small pieces and set them aside.
2. Next, whip the heavy cream until it forms stiff peaks.
3. Fold in the sweetened condensed milk, vanilla extract and ¾ of the crushed cookies and stir completely.
4. 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.
5. Cover with cling wrap or a lid to form a tight seal.
6. Freeze for at least 8 hours before serving.

How easy is that? Let me know if you make this Oreo ice cream 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 container if you end up with extra.

More homemade ice cream recipes

• 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

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