This easy, homemade no-churn Oreo ice cream is deliciously creamy and packed full of crushed Oreos. With no ice cream maker needed it is incredibly simple to make!
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Well, I don’t know about you but I never knew how easy it was to make ice cream without an ice cream maker. You can call my mind officially blown! After making this ice cream I honestly wonder why ice cream makers exist. This homemade no-churn Oreo ice cream is so delicious – I’m excited to share it with you!
What does no-churn mean?
No-churn means you don’t need an ice cream maker, which means no-churn ice cream recipes can be made easily by anyone. Seriously, it’s so easy to make! My main aim with Baker Jo is to develop recipes which are genuinely easy and simple because I want to show you that anyone can bake! So I do use the word ‘easy’ a lot when describing my recipes.
However, I would say at this moment in time, this recipe is definitely the easiest recipe on Baker Jo. I couldn’t believe that I made this Oreo ice cream so quickly; I’m still kicking myself a little that I hadn’t tried it sooner!
No-Churn Oreo Ice Cream Ingredients
This no-churn homemade ice cream recipe contains only 4 ingredients:
- Double cream
- Condensed milk
The double cream should be cold from the fridge as cold cream whips up best. Condensed milk is whipped up with the double cream, and the vanilla is optional but I like to add half a teaspoon for a touch of vanilla flavour.
As for the Oreos, I’ve packed plenty of them into this homemade no-churn ice cream recipe to give it that unmistakably delicious Oreo flavour!
How to make homemade oreo ice cream without an ice cream maker
So, what makes this from-scratch ice cream recipe so easy? My full instructions with step-by-step photos can be found at the bottom of this post, but here’s a quick summary:
- Chop up your Oreos roughly with a knife, or pulse in a food processor
- Keep 50g of the chopped/crushed Oreos aside to sprinkle on top before freezing
- Whisk the double cream, condensed milk and vanilla extract using an electric mixer until thick and creamy with soft peaks
- By hand, fold the crushed Oreos into this mixture with a spatula until evenly distributed
- Pour mixture into a 1kg/2lb loaf tin all the way to the top – there will be some mixture leftover which you can pour into a small plastic container
- Sprinkle the remaining crushed Oreos on top, double wrap the loaf tin in film and freeze for at least 6 hours or ideally overnight
Easy Oreo Dessert Recipe
During these summer months, turning on the oven to bake isn’t so appealing, right? So it’s good to have some easy go-to summer dessert recipes to make without the need for an oven. This delicious Oreo ice cream is the best make-ahead dessert if you need to feed a crowd, or just to have in your freezer for when you want a cooling treat!
Tips for making homemade no-churn ice cream
- Using cold double cream straight from the fridge will allow the cream to whip up nice and thick!
- I like to chop the Oreos by hand so I can have a mixture of finely chopped and larger chunks of Oreos. If using a food processor, pulse briefly and keep checking on them to make sure you still get some small and larger chunks of Oreo. If you’d prefer your Oreos extra-fine though that is OK too!
- I use a KitchenAid stand mixer to whip my mixture and I find it is perfectly whipped and thickened to soft peaks after around 4 minutes on setting 7. If using another type of electric mixer, whip on medium-high speed and keep whisking until you get this consistency.
- There will be some ice cream mixture leftover after fully filling your loaf tin, so I place it in a plastic container which you could keep as extra for yourself, or give to someone else if you’re feeling generous!
- Homemade ice cream tends to melt a little quicker than store-bought or churned ice cream. This is because homemade ice cream contains fewer air bubbles. This shouldn’t be a problem as this ice cream freezes very firmly; just make sure to serve it straight away and put your loaf tin back in the freezer between servings.
Can I add more Oreos to this homemade ice cream?
I haven’t tested it with more Oreos but I’d say it should be fine; you will have more ice cream mixture left over after filling your loaf tin, so may need a larger plastic container or another loaf tin to store this. I’d guess you could get away with another 100g of crushed Oreos.
Can I use homemade cookies instead of Oreos?
Absolutely! Just use the same weight of your chosen cookies and follow the instructions as normal.
How long does homemade ice cream keep in the freezer?
I’d say this is best eaten within 3-4 weeks (if you don’t eat it all before then!). This is because it can crystallise and isn’t at its best after this time. Make sure it is at least double wrapped in film or you could transfer any leftovers to a plastic container with an airtight lid to maintain freshness.
It will be quite hard when you first take this homemade ice cream out of the freezer so it will be easier to scoop after being at room temperature for around 5 minutes. However, as mentioned above, it also melts quicker than store-bought ice cream so keep it in the freezer between servings.
The best Oreo ice cream recipe
To summarise, this no-churn Oreo ice cream is:
- Packed full of crushed Oreos
- So, so easy and quick to make!
- Made without an ice cream maker
- Made using only 4 ingredients
- The perfect make-ahead summer dessert recipe
If you try this recipe I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other no-bake and dessert recipes to try:
- No-Churn Biscoff Ice Cream
- Lemon Bars
- No-Churn Strawberry Cheesecake Ice Cream
- No-Bake Lemon Cheesecake
- White Chocolate Coconut Truffles
- No-Bake Fresh Fruit Tart
- No-Bake Strawberry White Chocolate Cheesecake
- Cocoa Dusted Chocolate Truffles
- No-Bake Healthy Chewy Snack Bars
- Strawberry Pavlova
No-Churn Oreo Ice Cream
- Electric hand/stand mixer with whisk attachment
- 1kg/2lb loaf tin
- 1 tin condensed milk 397g sized tin
- 500 ml double cream cold
- 1/2 tsp vanilla extract level
- 300 g Oreos chopped/crushed and divided: 250g for ice cream mixture, 50g to sprinkle on top
- Chop your Oreos with a knife or pulse in a food processor. You could also place them in a ziplock/sandwich bag and crush with a rolling pin. Whatever method you choose, you should end up with a mixture of finely crushed and larger chunks of Oreos.
- Divide the crushed Oreos so that you have 250g for the ice cream mixture and 50g to sprinkle on top later (once you've poured it into your loaf tin).
- Pour the double cream, condensed milk and vanilla extract into the bowl of your stand mixer (or large bowl if using an electric hand whisk) and with the whisk attachment fitted, whisk on medium-high speed until thickened to the point it holds soft peaks. This takes around 4 minutes on setting 7 on my KitchenAid stand mixer.
- Using a spatula, gently fold the 250g of crushed Oreos into this mixture until well combined and distributed.
- Pour the mixture into your 1kg/2lb loaf tin and fill it all the way to the top. There will be some extra mixture; I pour this into a small plastic container.
- Sprinkle the remaining 50g of crushed Oreos on top of the ice cream in the loaf tin (and leftover ice cream too if you like).
- Double wrap the loaf tin tightly in film and store in the freezer. Cover the leftover ice cream with the lid of the plastic container or film if you used a different type of storage.
- Leave to firm up in the freezer for at least 6 hours or ideally overnight.
- It can be quite firm when you come to serve it, but should be easier to scoop after 5 minutes left at room temperature. However, it can melt quite quickly so keep the loaf tin in the freezer between servings.
- Best eaten within 3-4 weeks.