Description
Craving rich, decadent ice cream but don’t own an ice cream machine? This no-churn Oreo ice cream recipe is your answer! It relies on the magic combination of sweetened condensed milk and heavy cream to create a smooth, scoopable texture that perfectly complements the crunchy, chocolatey flavor of crushed Oreos. It sets up beautifully in the freezer and requires minimal effort.
Ingredients
Scale
- 2 cups (480ml) cold heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk, chilled
- 1 teaspoon pure vanilla extract
- 1 ½ cups Oreo cookies, roughly crushed (about 15–18 cookies)
Instructions
- Prepare the Pan: Line a standard 9×5 inch loaf pan with plastic wrap, leaving an overhang on the sides for easy removal later. Set aside.
- Whip the Cream: In a large bowl, use an electric mixer (handheld or stand mixer with a whisk attachment) to beat the cold heavy whipping cream on medium-high speed until stiff peaks form. This usually takes 3-5 minutes. Be careful not to over-beat into butter.
- Combine Base: In a separate medium bowl, gently whisk together the chilled sweetened condensed milk and vanilla extract until just combined.
- Fold Together: Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then, carefully fold in the remaining whipped cream in two additions, using a spatula to incorporate it until just blended and no white streaks remain. Be gentle to maintain the airiness.
- Add Oreos: Fold in about 1 ¼ cups of the crushed Oreos, reserving the remaining ¼ cup for topping.
- Freeze: Pour the mixture into the prepared loaf pan. Smooth the top with a spatula. Sprinkle the reserved crushed Oreos evenly over the top.
- Set: Cover the pan tightly with the plastic wrap overhang or aluminum foil. Freeze for at least 6 hours, or preferably overnight, until firm enough to scoop.
- Serve: When ready to serve, use the plastic wrap overhang to lift the ice cream out of the pan. Let it sit on the counter for 5-10 minutes to soften slightly before slicing or scooping.
Notes
- For best results and the smoothest texture, ensure both the heavy cream and sweetened condensed milk are thoroughly chilled before starting.
- If you prefer fewer chunks, pulse the Oreos lightly in a food processor for a finer crush.
- Storage: Store leftovers in an airtight container in the freezer for up to two weeks.
- Prep Time: PT15M
- Cook Time: 0 minutes (No Cooking Required)
- Category: Frozen Desserts
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg