Oreo Ice Cream Recipe

When I can make an indulgent dessert with just three ingredients like this Oreo ice cream, you know I’m not thinking twice. My easy no-churn ice cream recipe is creamy, crunchy, sweet, and honestly too easy not to make. The kids and adults absolutely love it. In fact, mine agreed it was so good, we should make it once a week!

We’re pretty serious Oreo fans over here. I mean, we really love them. That’s why this easy Oreo fudge is always a favorite, it’s just three ingredients, and all I need is sweetened condensed milk, white chocolate, and Oreos. Yup, that’s right! It sets in about an hour, and it’s gone even faster. If you’re short on time, my no-bake Oreo dessert is another one to try. I posted it recently and wow, it’s ridiculously good. Don’t just take my word for it, go make it and see for yourself!

For this super easy and seriously tasty Oreo ice cream, also know as “cookies and cream ice cream” all I use are three ingredients, Oreo cookies, heavy cream, and sweetened condensed milk. That’s it. No ice cream maker, no special tools, just a bowl and a spoon. It’s a fun one to make with the kids or grandkids too. Honestly, anyone who loves a good sweet treat will have fun whipping this up.

Why you will love this recipe

• Only three ingredients and no gadgets needed: This is not one of those complicated desserts with long steps. All I need is Oreo cookies, heavy cream, and sweetened condensed milk, and I can make it with just a bowl and a spatula.
• Creamy, crunchy, and sweet: If you like smooth and crunchy textures, this recipe is for you. The whipped cream keeps it light and creamy, while the crushed Oreos add that nice cookie crunch.
• A fun recipe to make with kids or grandkids: This recipe is perfect is you want to have fun in the kitchen with your loved ones. It’s quick to prep and sets in the freezer, so there’s no need to hover over the stove or use an ice cream maker.
• Perfect for birthdays, weekends, or just because: It tastes rich and sweet like a treat from the store but made right at home. Whether I’m serving it at a party or sneaking a scoop after dinner, this ice cream always gets a happy reaction.

What you will need

• Oreos: I crush up classic Oreo cookies and always save a few extra for topping.
• Sweetened condensed milk: I make sure to use sweetened condensed milk, not evaporated.
• Heavy whipping cream: I use cold heavy cream because it whips up better and gives the ice cream that fluffy texture.

How to make

Crush the cookies: I put the Oreo cookies in a plastic bag and crush them using a rolling pin or sometimes even a can from the pantry. I crush them until I get a mix of chunks and crumbs.

Beat the cream: I pour the heavy cream and sweetened condensed milk into a large bowl and start whipping with my hand mixer on low speed. Once everything is combined, I turn it up to high and keep mixing until stiff peaks form.

Fold in the Oreos: I gently fold the crushed cookies into the whipped cream mixture, taking my time so it stays light and fluffy. I stir just enough to spread the cookie bits throughout.

Transfer and freeze: I scoop the mixture into a three-pound loaf pan and sprinkle some extra crushed Oreos on top. Then I cover it with plastic wrap and freeze it for at least six hours before serving.

Expert tip

Keep everything extra cold

Make sure your heavy cream is really cold before you start whipping. I usually chill the bowl and beaters too. Cold tools help the cream whip faster and hold its shape better, which gives the Oreo ice cream that thick and fluffy texture I want, I promise it’s such a simple step that really pays off.

More tips to consider:

• For faster prep time, I toss the cookies in a food processor or blender to crush them quickly.
• I always check that my whipping cream has at least 35 percent milkfat so the texture turns out creamy.
• Before scooping, I dip the ice cream scoop in hot water. It helps me get smooth and easy scoops every time.
• I take the ice cream out of the freezer about 10 to 15 minutes before serving so it softens up just enough.
• I like to press a piece of plastic wrap right onto the surface of the ice cream to help prevent freezer burn.
• I’ve noticed freezing time can vary depending on the freezer, so I check that it’s fully set before serving.

Recipe variations and add-ins

• Different Oreo flavors: I like to mix things up by using different Oreo flavors. About 14 cookies of strawberry cream, peanut butter, or vanilla work just as well as the classic ones.
• Other type of cookies: I’ve swapped in about 1½ cups of crushed vanilla wafers, mint cookies, or even oatmeal cookies and it still turns out great.
• Add-ins: I sometimes stir in 2 tablespoons of peanut butter, Nutella, or cocoa powder for extra flavor. A handful of mini marshmallows is also a fun touch for the kids.
• Add fruit: I chop up ½ cup of cherries, strawberries, or raspberries and fold them in gently. It adds a fresh and fruity twist.
• Extract flavors: I mix in ½ teaspoon of mint, lemon, or raspberry extract to give the ice cream a different flavor.

Serving suggestions

This Oreo ice cream shows up at a lot of our family parties. Last summer, I made it for our Fourth of July BBQ, and it disappeared faster than the patriotic poke cake. I served it with slices of my almond flour orange cake, and everyone just kept going back for more. The kids added sprinkles and strawberry sauce, and the grown-ups were not shy about it either.

For birthdays, I’ve scooped it right on top of chocolate mousse brownies or served it alongside a big chocolate cake. Sometimes I turn it into milkshakes when it’s too hot to bake, or I drizzle on my homemade whipped cream and call it dessert.

How to store

• Store: You can store your leftover cookies and cream ice cream in a freezer-safe airtight container in the freezer for two to three weeks.

Frequently asked questions

More Oreo desserts to try: