No-Churn Oreo Ice Cream
This creamy no-churn Oreo ice cream is loaded with crunchy cookie pieces and mini chocolate chips in every bite. Made with just a handful of ingredients, it's an easy frozen dessert that delivers classic cookies-and-cream flavor without an ice cream maker.
Prep Time 10 minutes mins
Freezing Time: 6 hours hrs
Course Dessert
Cuisine American
Servings 10
Calories 463 kcal
- 2 cups heavy whipping cream, chilled
- 14 ounces sweetened condensed milk
- ½ teaspoon vanilla extract
- 25 Oreo cookies, divided
- ⅓ cup mini chocolate chips
Place 10 Oreo cookies into a food processor and pulse until they become fine crumbs. Transfer the crumbs to a bowl and set aside.
Add the remaining 15 Oreo cookies to the processor and pulse briefly until broken into larger chunks. Set aside separately.
In a large chilled mixing bowl, combine the heavy whipping cream and vanilla extract. Beat with an electric mixer until firm peaks develop.
Pour the sweetened condensed milk into the whipped cream and gently fold until incorporated.
Add the Oreo crumbs, larger Oreo pieces, and mini chocolate chips. Fold carefully until evenly distributed throughout the mixture.
Transfer the mixture into a freezer-safe container and spread evenly.
If desired, sprinkle additional crushed Oreos and mini chocolate chips on top for extra texture and presentation.
Cover tightly with plastic wrap and a lid or aluminum foil.
Freeze for at least 6 hours, preferably overnight, until firm and scoopable.
Let the ice cream sit at room temperature for several minutes before serving for easier scooping.
- Chilling the mixing bowl and beaters before whipping the cream helps achieve a fluffier texture.
- For larger cookie chunks, pulse the Oreos only a few times or roughly chop them by hand.
- Freeze overnight for the best consistency and flavor development.
- Store in an airtight freezer container for up to 2 weeks.
- For an extra cookies-and-cream experience, drizzle with chocolate sauce and garnish with additional Oreo pieces before serving.
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