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Homemade Oreo Ice Cream

Homemade Oreo Ice Cream That’s No-Churn and Totally Irresistible

Homemade Oreo Ice Cream is a quick, no-churn dessert that offers creamy vanilla with crunchy Oreo bits, perfect for any occasion.
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Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Whipping Cream Chilled for optimal whipping results
  • 1 cup Sweetened Condensed Milk Dairy-free versions optional
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
Crunchy Twist
  • 10 pieces Oreo Cookies Can substitute with other favorite sandwich cookies

Equipment

  • Mixing Bowl
  • hand mixer
  • Spatula
  • metal pan
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Start by chopping around 10 Oreo cookies into small chunks. Aim for bite-sized pieces, about ¼ inch in size.
  2. In a large mixing bowl, pour in 2 cups of cold heavy whipping cream. Beat on medium speed until medium-firm peaks form, about 3-5 minutes.
  3. Gently fold in 1 cup of sweetened condensed milk and 1 teaspoon of vanilla extract into the whipped cream.
  4. Carefully fold in ¾ of the prepared Oreo chunks into the creamy mixture until evenly distributed.
  5. Pour the ice cream mixture into a metal pan and sprinkle the remaining Oreo pieces on top. Cover and freeze for about 4 to 6 hours.
  6. Once frozen, scoop out the ice cream into bowls or cones and enjoy!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 85mgPotassium: 300mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best results, chill equipment and avoid overmixing to maintain a light, airy texture. Store in an airtight container for up to 2 weeks.

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