This Oreo Ice Cream is a super simple no churn ice cream made with only four ingredients! The best thing about this cookies and cream ice cream, is that you don't need an ice cream maker to make it. It's no churn, which means all you need to do is combine the ingredients, decorate it if you wish and freeze it! It really is so easy to do and you'll soon be in Oreo Ice Cream heaven with this recipe.
Ingredient Tips & Equipment Information
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- You could use any flavour of Oreo for this recipe such as mint, peanut butter or golden oreos. Or an alternative cookies and cream biscuit will also work.
- The vanilla extract is optional, don't worry if you don't have any to hand.
- I served my ice cream with a drizzle of chocolate sauce, I used Askeys chocolate sauce.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Oreo Ice Cream
Start by mixing the condensed milk and vanilla extract together until smooth and well combined. In a separate bowl, whip up the double cream. Then add the whipped cream to the condensed milk mixture, gently folding or whisking it in. Next, add your crushed Oreo crumbs and fold in until evenly distributed.
Layer the mixture in your tin or tub, start with a layer of ice cream, then add some chunks of broken up Oreos. Add another ice cream layer and more Oreo chunks, then finish with a final layer of ice cream and lots of Oreo chunks all over the top. Put in the freezer for at least 4 hours to set.
Can you use evaporated milk instead of condensed milk?
No, you must use condensed milk for this recipe to work.
What container should you use?
I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.
Can you use heavy cream or whipping cream?
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream, as it will affect the final result.
What's the best way to crush the Oreos?
The easiest way is to use a food processor, it will also give you the best results and it will be very fast. If you don't have a food processor, you can put the Oreos in a bowl and use the end of a rolling pin to crush them (or if you have a pestle and mortar then that would work too!) Another option is to put the Oreos in a ziploc bag and again use a rolling pin to crush them.
Do you need an electric mixer to make this recipe?
While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.
Can this recipe be made gluten free or dairy free?
Oreos contain gluten, so you will need to swap them for a gluten free alternative. Both Sainsburys and Asda offer a gluten free cookies and cream biscuits in their free from sections. You can also buy gluten free Oreos in some parts of the world and via Amazon. Please do check the labels of any products you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance. Unfortunately this recipe cannot be made dairy free.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
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More Oreo recipes...
Oreo Ice Cream
Ingredients
For the ice cream
- 397 g Condensed milk
- 1 tsp Vanilla extract
- 600 ml Double cream
- 154 g Oreos crushed into fine crumbs
For decoration/filling
- 154 g Oreos broken into chunks
Instructions
- Crush the Oreos for the ice cream into fine crumbs either using a food processor, or place them into a ziploc bag or a bowl, and crush them with a rolling pin
- Mix the condensed milk and vanilla extract spread together in a large mixing bowl until well combined
- In another mixing bowl, use an electric hand mixer, or a stand mixer fitted with the whisk attachment, to whip up the double cream to soft peaks
- Gently fold the whipped cream into the condensed milk mixture using a spoon or spatula. You can also whisk it in very gently
- Then fold in the crushed Oreo crumbs until evenly distributed
- Place a layer of the ice cream mixture into the bottom of a 2.5 litre tub. Sprinkle chunks of Oreo biscuits all over. Add another layer of ice cream and more Oreo biscuit chunks. Then finish with a final ice cream layer and the remaning chunks of Oreo biscuit
- Put it in the freezer overnight or for at least 4 hours before serving
- Store in the freezer for up to 3 months
Notes
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- You could use any flavour of Oreo for this recipe such as mint, peanut butter or golden oreos. Or an alternative cookies and cream biscuit will also work.
- The vanilla extract is optional, don't worry if you don't have any to hand.
- I served my ice cream with a drizzle of chocolate sauce, I used Askeys chocolate sauce.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Mk
The best Ice cream ever!
thebakingexplorer
I'm so glad you think so!