These No Churn Oreo Ice Cream Cupcakes are an easy, 4-ingredient, no bake summer treat perfect for a party! Switch up the cookie flavors for your favorites.
Looking for more frozen treats? Try these Strawberry Shortcake Ice Cream Bars, this Frozen Hot Chocolate, or this Coffee Ice Cream!
I like to tell myself these ice cream cupcakes are all about portion control — they’re individual little ice cream cakes, so no one has to share!
We’ve seen a few variations of the easiest ever no churn ice cream here on The Recipe Rebel: No Churn Turtle Ice Cream, No Churn Cherry Cheesecake Ice Cream, and No Churn Coconut Cream Pie Ice Cream.
I’ve already added a few new ice cream treats here this summer, like these Brownie Ice Cream Sandwiches and this Ice Cream Sandwich Cake — and I’m not done yet!
What are your favorite ice cream flavors? For me, it’s just so hard to choose — though growing up, Cherry Cheesecake, Turtle, and Cookies ‘n’ Cream were always at the top of my list. These days I’m usually a dipped soft serve cone girl, but I’d love to recreate some favorites this summer!
How to make ice cream cupakes:
These ice cream cupcakes use a homemade no churn ice cream, but you can easily use your favorite store bought variety and allow it to soften for 10-15 minutes before scooping.
Tips and Variations for these Oreo Ice Cream Cupcakes:
- Use silicone or sturdy foil liners for the easiest removal — they pop out cleanly without waiting.
- Using paper liners? Let them warm for 10 minutes before removing, then refreeze on a plate if they’ve softened.
- Feel free to use any ice cream flavor or mix-ins you love! Swap the Oreos for Smarties, Reese’s Pieces, or whatever’s your favorite.
No Churn Oreo Ice Cream Cupcakes
written by Ashley Fehr
Ingredients
Crust
- 12 chocolate sandwich cookies, like Oreo, with filling
- 2 tablespoons butter, melted
Ice Cream
- 1½ cups heavy whipping cream, 35%
- 1 can sweetened condensed milk, 14oz
- 10 chocolate sandwich cookies, like Oreo, with filling, crushed
- whipped cream for garnish
Instructions
For the crust:
- Place 12 cookies and butter in a food processor. Process until fine crumbs form.
- Line 20 muffin cups with foil or silicone liners (or a good quality liner that won't tear when frozen) and divide crumbs evenly between them. Press down firmly.
Ice Cream Filling:
- In a large bowl, beat whipping cream until stiff peaks form.
- Add sweetened condensed milk and beat on low until combined.
- Stir in 10 crushed cookies and divide ice cream mixture between muffin cups.
- Freeze for 6-8 hours or until firm. Top with whipped cream if desired, removing liners before topping if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lisalia says
Yummy! These were so easy to make and the perfect summer time treat!
Ashley Fehr says
I’m so happy to hear that!
Julie Blanner says
Such a great summer dessert, and my girls loved helping me make them! They were a hit in our house.
Ashley Fehr says
thanks Julie!
Jessica says
Made these with the kiddos and they loved them! Used fudge sauce and cherries too.
Ashley Fehr says
That is such a great idea!
Justine says
OK….these. were. AMAZING. It took all my will power not to eat every single one of them, lol.
Ashley Fehr says
Haha! I have the same problem!
Sarah @Whole and Heavenly Oven says
Oh my gosh, only FIVE ingredients for these cupcake beauties?? I’d be making triple batches of these for the upcoming holiday! My family is going to go nuts over these!
Ashley Fehr says
Thanks Sarah!
Gayle @ Pumpkin 'N Spice says
How fun are these?! I love making no-churn ice cream, so these cupcakes would be such a hit. And so fun for the summer, too! Love it!
Ashley Fehr says
Thanks Gayle!