Oreo Ice Cream
Make homemade Oreo ice cream in no time! This easy no-churn recipe is creamy, delicious, and perfect for any occasion. Enjoy every scoop!
Ingredients
Base Ingredients
- 2 cups heavy cream – This gives the ice cream its smooth velvety texture. Be sure to use full-fat for the best results.
- 1 can 14 oz sweetened condensed milk – Adds sweetness and keeps the ice cream soft and scoopable without needing an ice cream maker.
- 1 teaspoon vanilla extract – Enhances the overall flavor and balances the richness.
Oreo Mix-In
- 10 –12 Oreo cookies crushed – Provides the perfect balance of creamy and crunchy. Adjust the amount based on how cookie-packed you want your ice cream to be!
Optional Add-Ins
- Extra crushed Oreos – For more texture mix in additional cookie chunks before serving.
- Chocolate chips or fudge drizzle – Add a layer of indulgence with a chocolate swirl or crunchy mix-ins.
- A pinch of salt – A tiny bit of salt enhances the flavors and balances the sweetness.
Instructions
Step 1: Crush the Oreos
- Start by placing the Oreo cookies in a ziplock bag. Use a rolling pin to crush them into a mix of fine crumbs and small chunks.
- Set aside a small portion of crushed Oreos for topping the ice cream later.
Step 2: Whip the Heavy Cream
- Pour the cold heavy cream into a large mixing bowl.
- Use an electric mixer to beat the cream on medium-high speed until stiff peaks form. This is an essential step for achieving that smooth, airy ice cream texture.
Step 3: Add the Sweetened Condensed Milk
- Once the cream is whipped, gently fold in the sweetened condensed milk.
- Stir in vanilla extract to give the ice cream a rich flavor base. Be careful not to overmix—just enough to combine everything smoothly.
Step 4: Incorporate the Crushed Oreos
- Gently fold the crushed Oreos into the ice cream base. Try not to overmix; you want to keep the chunky pieces intact for that classic Oreo bite.
Step 5: Freeze the Ice Cream
- Transfer the mixture into a freezer-safe container and spread it out evenly.
- Sprinkle the reserved Oreo crumbs on top for a crunchy finish.
- Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
Step 6: Freeze and Serve
- Freeze the ice cream for at least 6 hours or overnight to set completely.
- Before serving, let the ice cream sit out for a few minutes to soften slightly for easy scooping.
- Serve in a bowl, cone, or as a topping for your favorite desserts!
Notes
Nutrition Information (per serving)
- Calories: 300
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Sugars: 28g
- Protein: 3g
- Cholesterol: 60mg
- Sodium: 50mg
- Fiber: 2g