This No Cook No Churn Oreo Ice Cream is creamy, fluffy, and made without an ice cream machine. This malted vanilla ice cream is loaded with crunchy cookies to create an easy cookies and cream treat.
Why you’ll love this
- No cook. Made without eggs, there’s no need to cook this ice cream base.
- No ice cream machine. No extra equipment needed! Simply whip cream using a hand or stand mixer to create whipped cream, fold in sweetened condensed milk and mix-ins, then freeze! Voila! Ice cream.
- Customizable. Make it chocolate, add different mix-ins, use it for your favorite ice cream treat…the options are endless.
Ingredient notes
- Sweetened Condensed Milk – or sweetened condensed coconut milk. There isn’t a substitute, this makes the ice cream sweet and creamy. Be sure you’re not confusing this for evaporated milk, which will not work.
- Malted Milk Powder – optional, but I LOVE the flavor it adds. It’s found in the baking or beverage aisle at most grocery stores.
- Vanilla Extract – optional, but it adds a great depth of flavor. Vanilla bean paste or fresh vanilla beans may also be used.
- Salt – optional, but again, I like the balance it adds to keep this dessert from being overly sweet. Table salt, sea salt, kosher salt, etc. will all be fine.
- Heavy Cream – use cream with the highest fat content. Pasteurized heavy cream or ultra-pasteurized heavy cream will give you the sturdiest whipped cream which will create the fluffiest texture. Heavy whipping cream also works (it’s what I used), but the end results may not be quite as fluffy.
- Oreos – any Oreo (or generic cookie sandwich) will do. Double stuffed, flavored, gluten-free, thins, etc.
How to make
- Whisk together condensed milk, malted milk powder, vanilla, and salt in a large bowl.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently combine the two mixtures together, then fold in Oreos.
- Pour into a freezer-safe, air tight container, cover with a layer of saran wrap, then seal and freeze until firm.
Tips
- Use a cold bowl, cold beaters, and cold cream. At the very least, make sure your heavy cream is cold before whipping it. Warm or room temperature cream won’t whip.
- Fold gently. You don’t want to knock out all the air you created by whipping the cream, which is what keeps this ice cream light and fluffy.
- Use the highest fat possible. The higher fat content cream will create a richer taste and fluffier texture.
- Press the saran wrap onto the top. Pressing the saran wrap on top of the ice cream before freezing keeps out the air and prevents the top from becoming icy.
Variations
- Make it chocolate. Whisk 1/2 cup cocoa powder in with the sweetened condensed milk mixture.
- Add a layer. Swirl in hot fudge, peanut butter, or marshmallow fluff.
- Make it minty. Check out my No Churn Mint Oreo Ice Cream.
- Try another flavor. Swap out the Oreos for another Oreo flavor such as peanut butter oreo, golden oreo, birthday cake oreo, etc.
How to serve
- As ice cream sandwiches (pictured). Recipe coming soon!
- In a cone. Serve a couple of scoops on your favorite cake cone or waffle cone.
- In a bowl. Pile it in a bowl and top it off with hot fudge and/or salted caramel sauce!
- As a milkshake. Blend a few scoops of ice cream with a tiny splash of milk. Don’t forget the whipped cream, cherry, and sprinkles!
- With brownies or cookies. Serve a scoop of ice cream next to an warm brownie or ooey-gooey cookie.
How to store
Homemade ice cream will last in an airtight container in the freezer for up to 2 weeks.
– Jennifer
Oreo Ice Cream
This No Cook No Churn Oreo Ice Cream is creamy, fluffy, and made without an ice cream machine. This malted vanilla ice cream is loaded with crunchy cookies to create an easy cookies and cream treat.
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 12 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (14 oz) can sweetened condensed milk
- ¼ cup malted milk powder optional
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 pint heavy cream
- 15 Oreos roughly chopped (about 1 sleeve or 1 heaping cup)
Instructions
- In a large bowl, whisk together sweetened condensed milk, malted milk powder, vanilla, and salt. Set aside.
- In another large bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form.
- Gently fold the whipped cream mixture into the condensed milk mixture with a spatula, then fold in the chopped Oreos.
- Pour into a freezer safe container, press plastic wrap directly onto the surface, then seal with a lid and freeze until firm, about 6-8 hours.
- Serve and enjoy!
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STORING
Room Temp:N/A
Refrigerator:N/A
Freezer:2 Weeks
Reheat:If too firm to scoop, thaw at room temperature for 15-20 mins
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Oreo Ice Cream
Amount Per Serving (1 scoop)
Calories 324 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 56mg19%
Sodium 218mg9%
Potassium 217mg6%
Carbohydrates 32g11%
Fiber 0.4g2%
Sugar 27g30%
Protein 5g10%
Vitamin A 674IU13%
Vitamin C 1mg1%
Calcium 131mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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