No Churn Oreo Ice Cream Recipe
The weather where I live has been in the 90’s for more than a week. To say that we have been hot is an understatement. Our house doesn’t have air conditioning except for a free standing one that is made for a 900 square foot house. So to cool off we have been eating ice cream after dinner {or sometimes for dinner}. This No Churn Oreo Ice Cream Recipe is our favorite and the best part is that you don’t need an ice cream maker.
If I have Oreo cookies in the house I have to hide them because they get snacked on until they are gone.
Then the empty cookie container is left in the pantry {but that is another story}.
So when I was trying to decide what kind of ice cream to make it was a total no brainer.
I knew if I added Oreos to my favorite no churn ice cream base that my Darb would love it. After all, we all went crazy for this S’mores version.
We all loved it so much that I ended up making a 2nd batch. Make this No Churn Oreo Ice Cream recipe for your family today.
Thank you so much for stopping by! This no churn Oreo ice cream recipe post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
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Tips & tricks to achieve the most delicious cookies of your life!
How to make Ice Cream without an Ice Cream Maker
Start with 2 cups of heavy cream in a stand mixer {or you can use a hand held mixer}.
Mix on high speed until you have stiff peaks. You can tell it is ready when the cream is thick and hold onto the whisk.
Be sure you stop at this point or the heavy cream could turn into butter.
Add a can of sweetened condensed milk and vanilla extract and fold it into the whipped cream.
What is a Substitute for Sweetened Condensed Milk?
If you don’t want to use sweetened condensed milk in the no churn ice cream then cream of coconut is a great alternative.
The consistency of the cream of coconut is so similar to sweetened condensed milk that it can be used in its place.
Just remember that you will have more tropical tasting ice cream. Adding cream of coconut will definitely leave you with a coconut flavor.
What is Folding and why do I need to do it?
When you fold ingredients you are mixing two different ingredients with different thickness and weight.
You want to carefully combine the ingredients without deflating the whipped cream.
I like to use a rubber spatula.
To get the Oreos to the right texture you could always use a food processor.
I however, like to put the cookies into the plastic zipper bag and crush them into small chunks.
There isn’t an exact science to it. In fact, I like to have a variety of sizes so that when they are distributed in the cream mixture you have lots of texture.
Add the crumbs to the bowl of cream and sweetened condensed milk. Fold it into the mixture until the Oreos are evenly distributed.
Pour the mixture into loaf pan and spread out into an even layer. I like to prechill my loaf pan before adding the ice cream.
Cover tightly with plastic wrap and freeze for 6-8 hours or overnight.
All that is left to do is scoop and eat up.
Whether you spoon it into a bowl or pile it high on a cone…this Cookies and Cream Ice Cream will be a huge hit.
Why No Churn Ice Cream is so Good
- It tastes amazing! No need to worry about whether or not it is as good as traditionally made ice cream.
- You don’t need an ice cream maker. In fact, you don’t even need a mixer but whipping cream to stiff peaks will take a while by hand. It will also take some muscle.
- The base is only 2 ingredients. All you need is heavy cream and sweetened condensed milk.
- Flavor combinations are endless. Because the base works well with almost any flavor, you are only limited by your imagination.
- The biggest thing in my opinion is that you don’t have to precook any ingredients because it is eggless.
Do you love cool treats? Try these recipes…
No Churn Oreo Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 1-14 oz can sweetened condensed milk
- 2 tsp vanilla extract
- 1 ½ cups Oreo cookies {crushed into chunks}
Instructions
- In a mixer fitted with a whisk attachment, whip heavy cream until stiff peaks form. Fold in the sweetened condensed milk and vanilla extract until the mixture is combined.
- Add Oreo cookie chunks to the cream mixture. Fold them in until they are evenly incorporated.
- Put the mixture into a freezer proof container {chilling the container first works really great}. I used a loaf pan. Add extra Oreo cookie chunks to the top and cover with plastic wrap.
- Freeze for 6-8 hours or overnight. Serve and enjoy.
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