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Oreo Ice Cream
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Oreo Ice Cream

Creamy no churn cookies and cream ice cream with lots of Oreos!
Course Dessert
Cuisine American
Keyword Ice cream
Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Calories 477kcal
Author thebakingexplorer

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 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.
 

Nutrition

Calories: 477kcal | Carbohydrates: 45g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 186mg | Potassium: 277mg | Fiber: 1g | Sugar: 36g | Vitamin A: 994IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 4mg