Homemade No-Churn Oreo Ice Cream with Chunky Cookies
Creamy no-churn Oreo ice cream made with whipped cream, condensed milk and crushed cookies. No ice cream maker needed, just a loaf pan and a freezer.
This no-churn Oreo ice cream needs only four ingredients and a freezer. Whipped heavy cream adds air and lightness. Sweetened condensed milk brings sweetness and body, and it keeps the ice cream soft and scoopable without churning. Crushed Oreos add crunchy dark chunks and fine crumbs, so you get cookie in every scoop.
The flavor is classic cookies and cream. A sweet vanilla base is speckled with chocolate cookie bits, and some of the bits soften into the cream while others stay crisp. It's a fun project for kids, an easy make-ahead dessert for parties, and a simple treat for a summer weekend.
Why it works
- No machine needed: stiffly whipped cream supplies the air that churning would normally add.
- Smooth and scoopable: the sugar in condensed milk helps prevent large ice crystals from forming.
- Texture in every bite: a mix of coarse chunks and fine crumbs gives both crunch and a speckled look.
Give the loaf pan time in the freezer, ideally overnight. Patience is the only hard part.
Homemade No-Churn Oreo Ice Cream with Chunky Cookies
Creamy no-churn Oreo ice cream made with whipped cream, condensed milk and crushed cookies. No ice cream maker needed, just a loaf pan and a freezer.
Ingredients
Tick the ingredients as you go
Instructions
- 1
Crush the Oreos
Place the Oreo cookies in a zip-top bag, seal it, and crush them with a rolling pin. Stop when you have a mix of coarse, chunky pieces and fine crumbs, not an even powder.
- 2
Whip the cream
Pour the cold heavy cream into a large mixing bowl. Whip it with an electric mixer or whisk until stiff, fluffy peaks form. When you lift the beaters, the peaks should stand straight up without drooping.
- 3
Mix the base
In a medium bowl, stir the sweetened condensed milk and vanilla extract together. Keep stirring until the mixture is smooth and glossy.
- 4
Fold together
Add the whipped cream to the condensed milk and fold gently with a rubber spatula, scooping from the bottom and turning the mixture over. Stop as soon as no white streaks remain so the cream stays airy.
- 5
Add the cookies
Fold in most of the crushed Oreos, saving some crumbs for the top. Stop once the dark cookie pieces are speckled evenly through the cream.
- 6
Fill the pan
Spread the mixture into a loaf pan and smooth the surface. Scatter the reserved Oreo crumbs over the top.
- 7
Freeze until firm
Cover the pan with plastic wrap and freeze, ideally overnight, until the ice cream is firm and scoopable. A standard freezer runs at about -18°C (0°F).
- 8
Scoop and serve
Scoop the ice cream into bowls. You should see creamy white ice cream studded with dark cookie chunks.
Tips & tricks
- Chill your tools: a cold bowl and very cold cream whip faster and hold stiffer peaks, which gives a lighter ice cream.
- Don't overwhip: stop at stiff peaks. If the cream turns grainy or yellowish, it's heading toward butter.
- Fold, don't stir: vigorous stirring knocks out the air and makes the ice cream dense and icy.
- Vary the crush: leave some large chunks for crunch and some fine crumbs to tint the cream with cookie flavor.
- Press wrap onto the surface: laying plastic wrap directly on the ice cream helps prevent ice crystals and freezer burn.
Substitutions
- Oreo cookies → any chocolate sandwich cookie, or gluten-free sandwich cookies for a gluten-free version
- Vanilla extract → vanilla bean paste for visible specks and deeper flavor
- Heavy cream → whipping cream with a similar fat content (at least 30%) so it whips to stiff peaks
- Classic Oreos → mint or golden Oreos for a different flavor
Storage & reheating
Keep the ice cream covered in the freezer with plastic wrap pressed directly onto the surface. It tastes best within 1 to 2 weeks and keeps for up to about a month, though the cookie pieces soften over time. It doesn't need the fridge. If it's very firm, let the pan sit at room temperature for 5 to 10 minutes before scooping. Don't refreeze ice cream that has fully melted.
Nutrition (per serving)
- Calories
- 350
- Fat
- 21 g
- Saturated fat
- 12 g
- Carbs
- 37 g
- Sugar
- 30 g
- Fiber
- 1 g
- Protein
- 5 g
- Sodium
- 140 mg
- Serving size
- about 1/2 cup (estimate based on typical
Nutrition values are estimates calculated from the ingredients and may vary with brands and portion sizes.
Fresh & Fusion · https://freshandfusion.com/recipes/homemade-no-churn-oreo-ice-cream-with-chunky-cookies
Frequently asked questions
Do I need an ice cream maker?
No. Stiffly whipped cream supplies the air, and sweetened condensed milk keeps the texture smooth, so you only need a loaf pan and a freezer.
How long does it need to freeze?
Freeze it until it's firm and scoopable. Overnight is ideal for the best texture.
Why did my ice cream turn out dense or icy?
Usually the cream wasn't whipped to stiff peaks, or it was stirred instead of gently folded, which knocks out the air.
Is this ice cream vegetarian?
Yes. It contains dairy but no gelatin or eggs.
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