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Aerial view of a container of homemade no-churn oreo ice cream with an ice cream scoop sticking out of it.
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Oreo Ice Cream

America’s favorite cookie just got a cool upgrade (pun intended). Oreo ice cream is creamy & sensationally delicious!
Prep Time10 minutes
Freezing time10 hours
Course: Dessert
Cuisine: American
Keyword: homemade ice cream, no churn ice cream, oreo ice cream
Servings: 10 servings
Author: Karli Bitner

Ingredients

  • 2 cups whipping cream
  • 14 oz (1 can) sweetened condensed milk
  • 2 tsp vanilla
  • 20-30 oreos, roughly chopped

Instructions

  • In the bowl of a stand mixer, or with an electric hand mixer whip the whipping cream on high speed until the cream has thickened and stiff peaks form.
  • While mixing slowly, add in the can of sweetened condensed milk and vanilla.
  • Fold in the roughly chopped Oreos, reserving some for the top of the ice cream.
  • Once the Oreos are folded in, pour the ice cream into your desired container. ( I usually use a bread pan, if I'm being honest).
  • Freeze for at least 12 hours before serving.
  • Enjoy!

Nutrition

Calories: 292kcal | Carbohydrates: 23g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 63mg | Potassium: 194mg | Sugar: 23g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 0.1mg