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Oreo Ice Cream

No-Churn Oreo Ice Cream: Your Easy At-Home Delight

Indulge in creamy no-churn Oreo ice cream made in just 10 minutes. This easy dessert is perfect for warm days.
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Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 scoops
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy whipping cream cold
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract preferably pure
Mix-ins
  • 15 cookies chopped Oreo cookies reserve some for topping

Equipment

  • mixing bowl
  • metal pan
  • whisk

Method
 

Preparation Steps
  1. Chop Oreo cookies into small chunks or bite-sized pieces, ensuring to save some crumbs for texture.
  2. In a large mixing bowl, beat the cold heavy cream until you achieve medium-firm peaks.
  3. Gently fold the sweetened condensed milk into the whipped cream, followed by the vanilla extract.
  4. Carefully incorporate about ¾ of the chopped Oreo pieces into the mixture.
  5. Transfer the mixture to a metal pan, sprinkle remaining Oreo pieces on top, and freeze for 4-6 hours.
  6. Scoop your homemade Oreo ice cream into bowls, enjoy it plain or with toppings.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 70mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 100mgIron: 0.5mg

Notes

Cover the surface with plastic wrap to prevent freezer burn. Store in an airtight container for up to 2 weeks.

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