No Churn Oreo Ice Cream

Prep Time 5 minutes
Total Time 6 hours 5 minutes
Servings 8 servings

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This easy No Churn Oreo Ice Cream is made with creamy homemade vanilla ice cream loaded with chocolatey, crunchy crushed Oreos for a deliciously decadent frozen dessert!

Top view of glass dish with No Churn Oreo Ice Cream in it, with Oreo pieces on top, surrounded by crushed Oreo bits on the worktop.

What’s better than Oreo Ice Cream? Homemade Oreo Ice Cream!

The beauty of this homemade Oreo ice cream recipe is that there’s no ice cream maker required (it’s based on this vanilla No Churn Ice Cream), and it comes together in just 5 minutes.

It’s super simple to make: just whip the cream, fold in everything else, and let the freezer do its thing.

We love this no churn cookies and cream ice cream for a sweet treat on hot summer days, but it’s great all year round with hot desserts too (I love a scoop with a warm Homemade Brownie or a scoop of Grandma’s Hot Fudge Sundae Cake).

Easily customize this decadent ice cream with your favorite kind of Oreo cookies, some chopped nuts, or chocolate chips!

If you’re mad about Oreos, you will love my Oreo Ice Cream Cake, these No Churn Oreo Ice Cream Cupcakes, and my Gluten-Free Ice Cream Sandwiches!

Ingredients Needed:

Top view of ingredients needed to make Oreo ice cream in small bowls on a worktop.
  • Heavy Cream: use full-fat heavy whipping cream for the creamiest flavor and texture. We need the air bubbles to keep it light and scoopable!
  • Sweetened Condensed Milk: adds to the creamy texture, sweetness, and overall substance of this homemade ice cream.
  • Oreo: I used regular, original store bought Oreo cookies in this recipe. Store brand cookies are fine as well!
  • Vanilla Extract: this will give your ice cream base a lovely sweet, warm flavor that compliments well with the Oreos.
  • Salt: to cut through the sweetness and enhance the flavors of your ice cream.
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How to Make No-Churn Oreo Ice Cream

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

  1. Beat the cream: Beat cream until stiff peaks form.
  2. Mix ingredients and pour into dish: Combine the remaining ingredients with the whipped cream. Pour the mixture into a dish, add extra Oreo bits on top, and freeze until firm.

No Churn Oreo Ice Cream FAQs

Can I make Cookies and Cream Ice Cream with other cookies?

Of course! If you use a different kind of chocolate cookie for this recipe, then it will taste similar to this one. You can use any kind of cookie to make ice cream, though; it will just be a different flavor with different crunchy bits!

How do I store this No Churn Oreo Ice Cream?

Store your no-churn ice cream in the freezer for up to 2 months. Cover it in plastic wrap, or use a freezer-safe container to make it in.

Close up of Ice Cream with Oreos in a glass dish being scooped with an ice cream scoop.

Tips and Notes

  • Cool equipment. You don’t need to use any special equipment for this no churn recipe, but you might want to put your bowl and your hand mixer beaters, or the whisk attachment for your stand mixer in the freezer for 5 minutes before you whisk the cream. This will help your ingredients stay cold during the mixing process.
  • No mess Oreo cookie crumbs. You can chop your Oreo cookies into smaller pieces by hand or with a food processor, or you can bash your cookies into smaller bits. Bash them with no mess by putting your Oreos into a Ziplock bag, sealing it, and hitting them with a rolling pin. You want to make small crumbs, but also be left with some small chunks to add a bit of texture. You can buy Oreo cookie crumbs if you prefer, but then you might not get the chunkier bits.

No Churn Oreo Ice Cream Recipe Variations

  • Use different cookies. Any chocolate sandwich cookies will do for this recipe, or you could use a different flavor of Oreo for a different flavor to your ice cream. Try Golden Oreos, Mint Oreos, or even the Lemon Oreos for a different take on this cookies and cream ice cream recipe.
  • Add-ins. Add in some chopped nuts like peanuts, walnuts, or pecans, or add in milk chocolate chips, white chocolate chips, or peanut butter chips for extra flavor and texture. You can add them to the ice cream mixture, just on top, or both.
  • Vanilla. Vanilla extract is essential for getting vanilla-flavored ice cream, but you can use a different extract if you’d prefer a different flavor. For this easy cookie and cream ice cream, I would recommend trying peppermint extract or almond extract for different flavors!
  • Flavor. Add in some cocoa powder and peanut butter for more flavor, like in my No Churn Peanut Butter Oreo Ice Cream recipe!
Close up of three scoops of Oreo Ice Cream in a blue bowl.

Serving Suggestions

Make this easy Oreo ice cream and serve scoops on ice cream cones or in a bowl topped with more crushed Oreo cookies and chocolate sauce!

Serve your homemade ice cream on the side of a chocolatey dessert like these Flourless Chocolate Lava Cake, with some Easy Chocolate Covered Strawberries, or with one of these Triple Chocolate Raspberry Brownies!

For more no churn ice cream recipe ideas, check out my Easy No-Churn Coconut Cream Pie Ice Cream, No Churn Cherry Cheesecake Ice Cream, and this No Churn Mint Chocolate Chip Ice Cream.

More Frozen Dessert Recipes to Try

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No Churn Oreo Ice Cream

5 from 3 votes
This easy No Churn Oreo Ice Cream is made with creamy homemade vanilla ice cream loaded with chocolatey, crunchy crushed Oreos for a deliciously decadent frozen dessert!
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Cuisine American
Course Dessert
Servings 8 servings
Calories 422cal


  • 2 cups heavy whipping cream
  • 300 ml can sweetened condensed milk (14 oz)
  • 10 Oreo cookies (chopped)
  • 1 tablespoon vanilla extract
  • 1 pinch salt (optional)


  • In a large bowl, beat cream with an electric mixer on medium speed until stiff peaks form.
  • Add sweetened condensed milk, chopped cookies, vanilla, and salt (if using) to the whipped cream.
  • Beat on low speed just until combined (or use a spatula to fold it in).
  • Spread into a loaf pan or 2-quart baking dish and freeze until firm.
  • Allow it to sit at room temperature for 15-20 minutes before serving to get the best texture.


Ingredients and Substitutions:
  • Cream: I don’t recommend substituting the heavy whipping cream for anything else in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
  • Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
  • Salt: a little salt helps to cut through the sweetness. You can omit if you prefer.
  • Yogurt: Although not listed in this recipe, sometimes I like to add some plain yogurt or sour cream to cut down on the sweetness. This is optional! Be sure to use full-fat yogurt to avoid icy ice cream.
Freeze: Store your homemade no-churn ice cream in the freezer for up to 2 months. Cover it tightly in plastic wrap, or use a sealable freezer-safe container to make it in.

Nutrition Information

Calories: 422cal | Carbohydrates: 40g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 128mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 996IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 2mg
Keywords no churn oreo ice cream

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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