My cookies and cream ice cream (aka Oreo ice cream!) takes 15 minutes to prepare WITHOUT an ice cream maker! It’s made with just 5 ingredients and is entirely egg-free.
Homemade Oreo Ice Cream
This easy-peasy cookies and cream ice cream is a very simple homemade ice cream that’s based off my no churn ice cream recipe. It has a smooth and creamy texture that’s punctuated with chocolatey Oreo cookie bits, and it tastes like the Oreo ice cream you ate as a kid– only it’s homemade!
Why I love this ice cream:
- Easy to make with no fancy tools needed (like an ice cream maker!).
- Comes together fast in 15 minutes.
- Only 5 ingredients (and entirely eggless!).
- Customizable: use your favorite Oreo, like double stuf, birthday cake, or even gluten free.
Of course, the hardest part about this recipe is having patience for your ice cream to set up in the freezer; it will need about 4-6 hours to freeze, which I understand can feel agonizing. Once it is frozen though, it’s ready to be scooped into cones or topped with hot fudge and whipped cream for an irresistible cookies and cream sundae!
What You Need
Only 5 ingredients! Let’s briefly go over them before we dig in.
- Condensed milk. Condensed milk is an essential ingredient, as it replaces the custard base in traditional ice cream and eliminates the need for churning. Make sure to avoid grabbing evaporated milk; while most stores sell the two side by side, they are NOT the same thing!
- Vanilla. A splash of vanilla is a must for Oreo ice cream! If you have some homemade vanilla extract, feel free to use it here (and if you don’t, you should make a batch now so you have it in time for your holiday baking!).
- Salt. Just like my Oreo frosting, adding a pinch of salt balances the flavors and prevents this ice cream from being too sweet.
- Heavy cream. We’ll whip this to stiff peaks just like when making whipped cream, then fold it into the condensed milk mixture. I include a helpful tip below on how to whip cream to stiff peaks, if you struggle with this. Note that this recipe uses a bit more heavy cream than my classic no churn ice cream; this is to balance the sweetness and bulk of the Oreos.
- Oreos. I use traditional Oreos here, but you really can use any flavor Oreo in this Oreo ice cream. Peanut butter or mint Oreos would be great alternatives.
SAM’S TIP: If you struggle with whipping cream to stiff peaks, try using a metal bowl and beaters and placing them in the freezer 15 minutes prior to starting the recipe. This will help immensely!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Oreo Ice Cream
- Stir together the condensed milk, vanilla, and salt in a large bowl, then set aside. In a separate bowl, whip the heavy cream to stiff peaks. Your cream will be thick and fluffy like Cool Whip when it reaches stiff peaks.
- Gently fold the whipped cream into the condensed milk mixture until everything is mostly combined.
- Break 15 of the Oreo cookies into pieces, then add them to the ice cream base.
- Fold in the cookies until evenly incorporated, then pour the ice cream into a parchment lined 9×5 bread pan. Top with the remaining 3 cookies, breaking them up evenly over the surface. Press a piece of plastic wrap directly against the surface of the ice cream and place in the freezer to chill for at least 4-6 hours before scooping.
SAM’S TIP: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up into bite sized pieces instead of a mallet/rolling pin (like you would use for Oreo crust).
Frequently Asked Questions
Absolutely! Simply substitute gluten free Oreos for the regular Oreos, and you’ve got a gluten free Oreo ice cream. Nabisco recently added a new mint flavor to their gluten free line, and that would be very tasty here! 😋
You can really use any deep (preferably metal) pan or container. Just make sure you can cover it tightly with plastic wrap and/or a lid to prevent freezer burn from developing on the surface of your Oreo ice cream.
Yes! You can use this recipe in my ice cream cake recipe instead of the ice cream recipe listed there. And if you like the idea of this, definitely give my Oreo cheesecake cake a try too!
If you like this recipe, then you simply have to try my Oreo pie next!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cookies and Cream Ice Cream (No Eggs, No Churn!)
Ingredients
- 14 oz sweetened condensed milk
- ¾ teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 2 ¼ cups cold heavy cream
- 18 Oreo cookies broken into pieces (divided)
Recommended Equipment
Instructions
- In a medium-sized mixing bowl, whisk together condensed milk, vanilla extract, and salt until thoroughly combined.14 oz sweetened condensed milk, ¾ teaspoon vanilla extract, ⅛ teaspoon fine salt
- Into a separate, large mixing bowl, pour the heavy cream. Use an electric mixer to beat on low speed, gradually increasing the speed to high. Continue beating on high-speed until stiff peaks form. The mixture will be thick and fluffy, similar in consistency to cool whip.2 ¼ cups cold heavy cream
- Add the condensed milk mixture into the whipped cream and use a spatula to gently fold together until mostly combined.
- Add 15 broken/crumbled Oreo cookies into the mixture and fold into the mixture until completely combined.18 Oreo cookies
- Pour ice cream mixture into a 9×5” bread pan (I like to line my bread pan with a parchment paper sling, but this is not required). Gently press 3 broken Oreo cookies into the top of the ice cream.
- Cover bread pan tightly with plastic wrap, pressing it gently into the surface of the ice cream.
- Transfer ice cream to the freezer and freeze for at least 4-6 hours, preferably overnight, before scooping and serving.
Notes
Mixing bowl
If you’re in a particularly warm climate, use a metal mixing bowl and place it in the freezer for 15 minutes before adding your heavy cream to it and whipping to stiff peaks.Storage
Cover tightly and store in the freezer for 1-2 months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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