No special equipment needed to make this Homemade Cookies and Cream Ice Cream! The whole family will love making and eating this deliciously easy no-churn ice cream!
No-Churn Homemade Oreo Ice Cream
You won’t need an ice cream churn or any special equipment to make this dreamy Homemade Cookies and Cream Ice Cream recipe. It’s so easy to make! All you need are simple ingredients and your favorite chocolate cookies. Heavy cream, sweetened condensed milk, vanilla and of course, Oreos. Delicious, indulgent simplicity!
Better Than Store-Bought
No ice cream maker needed for this treat. And it’s so much better than store bough. Who needs all that added corn syrup? Plus, it’s easy. No separating egg yolks or churning by hand!
A Sweet Family Tradition
We are an ice cream loving family. There’s almost always a pint (or four) in the freezer waiting to be tackled. My kids definitely come by their love of ice cream honestly. When I was a teenager, I had a Blizzard-a-day habit. Any guess what my favorite flavor was?
While I don’t eat them nearly as often, I haven’t given it up completely. My Easy Homemade Blizzard recipe is proof! A scrumptious vanilla ice cream base and all the best mix-ins. YUM.
Watch Me Make Homemade Cookies and Cream Ice Cream
Step into the kitchen with me to make this easy, no churn cookies and cream ice cream.
Ingredients and Supplies to Make Homemade Cookies and Cream Ice Cream
How to Make Homemade Cookies and Cream Ice Cream
- Line a 9×5-inch loaf pan with parchment paper.
- In a large sealed plastic bag, crush the Oreo cookies (save some for garnishing).
- In the bowl of an electric mixer, fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks are formed, about 3 minutes.
- In a large bowl, whisk together the sweetened condensed milk and vanilla until well combined.
- Stir in 2 cups of the crushed Oreos.
- Slowly fold in the whipped cream.
- Pour the cream mixture into the prepared loaf pan.
- Top with the extra crushed Oreos.
- Cover with plastic wrap and then foil. Place in the freezer for at least 5 hours or overnight before enjoying.
How to Store Homemade Cookies and Cream Ice Cream
To store this homemade ice cream, cover tightly with plastic wrap and then foil.
Place in the freezer for up to one month. I love that you can just prep and store this ice cream right in the loaf pan. No need to transfer the ice cream to freeze and store. Just be sure it’s covered tightly when returning to the freezer after enjoying some.
If you make this Homemade Cookies and Cream Ice Cream, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
More Ice Cream Recipes You’ll Love
Whether you sip it through a straw, devour it in a pie, or chomp down on a delicious sandwich, ice cream is simply divine. We All Scream for Ice Cream is a collection of my all-time favorite ice cream recipes. Enjoy!
More Oreo Recipes
- Oreo Cake Balls: Sweeten any celebration with these irresistible Oreo Cake Balls! Vanilla cake is mixed with crushed Oreo cookies then covered in white chocolate and topped with cookies and cream sprinkles.
- Triple Threat Brownies: Chocolate chip cookie dough, Oreo cookies and brownie batter bake into decadent Triple Threat Brownies that will become your newest obsession. They’re three layers of goodness you won’t be able to resist!
- Easy Homemade Oreo Blizzard: This Easy Homemade Blizzard made with just ice cream, your favorite mix-in(s) and a few key steps for a delicious, thick treat!
- Peanut Butter Oreo Overload Cookies: Peanut Butter Oreo Overload Cookies are super rich and chewy peanut butter cookies loaded with crushed peanut butter-filled Oreos, peanut butter chips & chocolate chips…need I say more?!
Cookies and Cream Ice Cream Recipe
- Prep Time: 15 minuts
- Total Time: 0 hours
- Yield: 8 cups
Description
No special equipment needed to make this Homemade Cookies and Cream Ice Cream! The whole family will love making and eating this deliciously easy no-churn ice cream!
Ingredients
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 cups crushed Oreos cookies (plus more for garnishing) – about 20 cookies
Instructions
- Line a 9×5-inch loaf pan with parchment paper.
- In a large sealed plastic bag, crush the Oreo cookies (save some for garnishing).
- In the bowl of an electric mixer, fitted with the whisk attachment, beat the heavy whipping cream on medium-high speed until stiff peaks are formed, about 3 minutes.
- In a large bowl, whisk together the sweetened condensed milk and vanilla until well combined. Stir in 2 cups of the crushed Oreos. Slowly fold in the whipped cream.
- Pour the mixture into the prepared loaf pan and top with the extra crushed Oreos.
- Cover with plastic wrap and then foil. Place in the freezer for at least 5 hours or overnight before enjoying.
