Rich and creamy vanilla ice cream is studded with crushed Oreo cookies in this easy no-churn ice cream recipe. This Oreo ice cream is the perfect treat for any occasion and can be enjoyed as is, or piled high with your favorite toppings!

An overhead view of an Oreo ice cream come lying on its side on the countertop.

This Oreo ice cream is a spin-off of my classic no-churn ice cream recipe. Although it’s made without any special equipment, this ice cream turns out perfectly rich and creamy every time.

To make it, heavy cream is whipped to stiff peaks before being folded into a mixture of sweetened condensed milk and vanilla. Chopped Oreo cookies are added to the ice cream base before it’s scooped into a pan and frozen.

For this batch, I used classic Oreo cookies. However, you can tailor the ice cream to suit any event or holiday by using another flavor of Oreos. Use Halloween Oreos in October, mint Oreos for Christmas or St. Patrick’s Day, or mix and match any flavors you prefer!

An overhead view of the ingredients needed for no churn Oreo ice cream.

Ingredient Notes

Because this is a no-churn Oreo ice cream recipe, it’s important that you gather the exact ingredients called for in the recipe card below. Let’s review the items you’ll want to have on hand:

  • Oreos: You will be using the whole Oreo, so don’t remove the creme filling! You may use either regular, Double Stuf Oreos, or your favorite flavor of Oreos in this recipe.
  • Sweetened condensed milk: This is what lets us make homemade ice cream without an ice cream machine. Read the label carefully, because you do not want to purchase evaporated milk by mistake!
  • Vanilla extract: Pure vanilla extract will deliver the best flavor.
  • Salt: A little salt balances out the sweetness of the ice cream while also enhancing the rich vanilla flavor.
  • Heavy cream: Must be at least 36% fat. Make sure that your heavy cream is also cold before mixing it, this will ensure that it thickens properly.

How To Make Oreo Ice Cream

  1. Whisk together the sweetened condensed milk, vanilla, and salt: Use a larger bowl than you think you’ll need because the whipped cream is going to be added to this mixture.
  2. Whip the heavy cream: Do this in a separate clean mixing bowl. You’re looking for stiff peaks to form. In other words, when you lift your beaters out of the bowl, the whipped cream stands straight up and doesn’t fold over. I prefer to use a stand mixer for this step, but a handheld electric mixer is fine too.
  1. Fold in the whipped cream and Oreos: I recommend adding half of the whipped cream at a time and very gently folding it in to avoid knocking the air out of it. Once all of the whipped cream is added, roughly chop the Oreos and fold them in.
  2. Freeze: Scoop the ice cream into a 9×5-inch loaf pan. Place a piece of plastic wrap directly onto the surface of the ice cream so it doesn’t get icy as it freezes.
An overhead view of Oreo cookie ice cream in a metal loaf pan, surrounded by Oreos.

Recipe Variations

As written, this recipe creates a classic Oreo ice cream. Here are a few different ways that you can change this recipe to fit your personal preference:

  • Use different Oreos: Double Stuf Oreos, seasonal Oreos, Golden Oreos, mint Oreos, or gluten-free Oreos may all be used instead of regular Oreos.
  • Add mix-ins: The ice cream is loaded with crushed Oreos already, but you’re welcome to add extra mix-ins. Chocolate chips, peanut butter chips, chopped candy bars, nuts, etc. can all be used.
  • Add a swirl: After scooping the ice cream into the loaf pan, try swirling salted caramel sauce, dulce de leche, hot fudge sauce, peanut butter, or Nutella into the top using a butter knife. (If you use peanut butter or Nutella, I recommend heating a small amount in the microwave for about 15 seconds to make it easier to spread.)
An Oreo ice cream cone being held aloft.

Recipe Tips

  • Use full-fat dairy products for best results! Low-fat or non-dairy alternatives will not deliver the same rich, creamy texture.
  • Don’t remove the creme filling from the Oreos! You’ll want to use the entire cookie in this recipe.
  • If you don’t own an electric mixer or stand mixer, you can still mix the heavy cream by hand. To make it easier, chill the mixing bowl in the freezer for at least 10 minutes before whipping it with a wire whisk.
  • If the ice cream is difficult to scoop, run your ice cream scoop under warm water for a few seconds and then try again!
An overhead view of Oreo ice cream in a loaf pan. An ice cream scoop with a scoop of ice cream sits on top of the loaf pan.

Oreo Ice Cream

Prep Time: 25 minutes
Chilling Time: 8 hours
Total Time: 8 hours 25 minutes
Rich and creamy vanilla ice cream is studded with crushed Oreo cookies in this easy no-churn ice cream recipe. This Oreo ice cream is the perfect treat for any occasion and can be enjoyed as is, or piled high with your favorite toppings!


Servings: 10 servings
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • teaspoon salt
  • 2 cups heavy whipping cream (1 pint; 480 ml)
  • 16 regular or Double Stuf Oreos chopped (plus more for topping)


  • Add the sweetened condensed milk, vanilla extract, and salt to a large mixing bowl. Whisk until well combined and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
  • Gently fold half of the whipped cream into the sweetened condensed milk, then fold in the remaining whipped cream until just combined. Carefully fold in the chopped Oreos.
  • Scoop the ice cream into a 9×5 loaf pan and smooth it out into one even layer. If desired, chop or crush 3 to 4 more Oreos and sprinkle them over the top.
  • Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).


Freezing Instructions: Ice cream will freeze well for up to 3 months. Make sure to cover it tightly to prevent freezer burn.
Cuisine: American
Course: Dessert
Author: Danielle Rye
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