There's just something about homemade ice cream that makes life a little sweeter. And when you add Oreos to the mix, you get a dessert that's both creamy and crunchy in every scoop. This Oreo ice cream recipe is completely fuss free - no eggs, no cooking, and just five simple ingredients. All you need is milk, sugar, cream, vanilla, and of course, Oreos.
I've tested this recipe a few times, and honestly, it's the one my kids ask for again and again. If you're in the mood for another cold treat, you might also like my strawberry shortcake ice cream bars - they're just as easy and so refreshing in the summer.
why you'll love this oreo ice cream
- No eggs, no stovetop, no stress.
- Just 5 ingredients you probably already have.
- Thick, creamy texture thanks to the churn (or no-churn option).
- Packed with plenty of cookie chunks in every bite.
ingredients you'll need
- 2 cups whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups Oreo cookies, crushed (about 12 cookies)
Tip: If you like your ice cream extra chunky, feel free to add a few more Oreos.
step by step instructions
mix the base
In a medium bowl, whisk together the milk and sugar until the sugar has dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate the mixture for at least 1 hour.
churn the ice cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's directions. This usually takes about 20 minutes. I use a Cuisinart ice cream maker - it's budget-friendly and works really well.
If you don't own an ice cream maker, no worries. You can whip the cream separately, fold it into the sweetened milk mixture, and freeze it for 6 hours (just stir halfway through for a better texture).
add the cookies
Once the base has thickened, sprinkle in the crushed Oreos and let the ice cream churn for another 5-10 minutes. This helps mix the cookies evenly into the creamy base.
freeze until firm
Transfer the ice cream to a freezer-safe container, cover with a lid, and freeze for at least 2-3 hours, or until fully set.
scoop and enjoy
Spoon the ice cream into bowls or cones. Garnish with an extra Oreo cookie on top if you want to get fancy.
notes & tips
- Storage: Keep the ice cream in a covered container in the freezer for up to 2 weeks.
- Variations: Try different Oreo flavors like Mint or Golden for a twist.
- Texture tip: If your ice cream is too hard, let it sit on the counter for 5 minutes before scooping.
faqs about oreo ice cream
1. can i make this without an ice cream maker?
Yes! Whip the cream separately, fold it into the milk mixture, add Oreos, and freeze for 6 hours.
2. how many oreos should i use?
I like 1 ¼ cups of crushed Oreos - it's the perfect balance without overwhelming the ice cream.
3. can i make this recipe vegan?
Swap in coconut cream, almond milk, and vegan chocolate sandwich cookies. The texture is a little different but still delicious.
4. what's the best way to crush oreos?
Place them in a zip-top bag and give them a few hits with a rolling pin. I like to leave a mix of fine crumbs and chunky bits.
conclusion
This homemade oreo ice cream recipe is proof that you don't need eggs, complicated steps, or fancy equipment to make a dessert that everyone will love. With just five ingredients and a little patience while it chills, you'll have a batch of creamy, crunchy ice cream ready to scoop and share.
recipes you may also like
- no churn mint chocolate chip ice cream
- strawberry shortcake ice cream bars
- homemade chocolate chip cookie ice cream sandwiches
📖 Recipe
Oreo Ice Cream
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 30 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, crunchy, and completely fuss-free Oreo ice cream that needs no eggs or cooking. Just 5 ingredients and a churn (or not) - pure frozen bliss in every scoop.
Ingredients
- 2 cups whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 ¼ cups Oreo cookies, crushed (about 12 cookies)
Instructions
- In a medium bowl, whisk together the milk and sugar until the sugar has dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for at least 1 hour.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's directions (about 20 minutes). For a no-churn version, whip the cream separately, fold it into the sweetened milk mixture, and freeze for 6 hours, stirring halfway through.
- Once the base has thickened, sprinkle in the crushed Oreos and churn for another 5-10 minutes to mix evenly.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for 2-3 hours or until fully set.
- Scoop into bowls or cones and garnish with extra Oreos if desired.
Notes
Store in a covered container in the freezer for up to 2 weeks. Try Mint or Golden Oreos for a fun twist. If too firm, let sit at room temperature for 5 minutes before scooping.
Nutrition
- Serving Size: ½ cup
- Calories: 260
- Sugar: 20g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
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