Hot summer days call for a nice cold scoop of No Churn Oreo Ice Cream! This no churn ice cream takes 10 minutes to make and is LOADED with Oreo crumbs, chunks, and mini chocolate chips! It’s absolute perfection!

An ice cream scooper full of Oreo ice cream sitting on top of the ice cream.

I can’t believe it took me SO long to try no churn ice cream. I’ve seen recipes floating around Pinterest about “no churn ice cream” but to say I was skeptical is an understatement.

My mind was made up that no churn ice cream was boring, flat, not creamy, and quite frankly a major cop-out to regular ice cream.

I was wrong.

Overhead view of a scoop of no churn Oreo ice cream in an ice cream scooper.

I admit it! I was wrong. No churn ice cream is actually REALLY GOOD!

A favorite ice cream flavor of mine is Cookies & Cream ice cream. I chopped a handful of the Oreos into finer pieces and left some Oreos in larger chunks. Doing this means there’s TONS of Oreo pieces throughout the ice cream.

A glass bowl with crushed and chopped Oreos.

Ingredients needed for No Churn Oreo Ice Cream

  1. Oreos (a given)
  2. heavy whipping cream
  3. sweetened condensed milk
  4. vanilla extract
  5. mini chocolate chips (not necessary, but highly recommended)! It adds the perfect crunch and texture, trust me!

A metal bowl with freshly whipped cream and sweetened condensed milk creamed together.

How to make no churn ice cream

First, whip the heavy cream and vanilla. I like to use my stand mixer to do this because it requires zero effort on my part. I have a great blog post that covers everything you need to know about whipping heavy whipping cream at home.

Once the whipped cream has attained stiff peaks, add the sweetened condensed milk to the whipped cream. Gently fold it in. (Pictured above).

Freshly whipped cream and sweetened condensed milk in a metal bowl, with crushed Oreos and mini chocolate chips mixed into the contents.

Next, add the crushed and chopped Oreos and mini chocolate chips to the cream mixture. (Pictured above). Mix it so that everything is evenly combined.

Finally, place the no churn ice cream mixture into a freezer safe container. I use a bread pan because it fits the ice cream perfectly! Just make sure to cover it with plastic wrap and aluminum foil before placing it in the freezer.

Freeze for 4-6 hours or overnight.

A metal ice cream scooper holding a round scoop of Oreo no churn ice cream.

THAT’S IT! Done!

This recipe takes 10 minutes to prep and make, which is so nice! The hardest part is waiting for the ice cream to freeze and firm up.

Trust me when I say, you’re going to love this Oreo ice cream!

Overhead view of Oreo no churn ice cream in a bread pan, with an ice cream scoop to the left of the pan.

Craving more? Be sure to check out these ice cream recipes:

Homemade Creamy Vanilla Ice Cream

Homemade Chocolate Ice Cream

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Overhead view of a scoop of no churn Oreo ice cream in an ice cream scooper.
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5 from 2 votes
Nutrition Facts
No Churn Oreo Ice Cream
Amount Per Serving
Calories 463 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 79mg 26%
Sodium 210mg 9%
Potassium 247mg 7%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 37g
Protein 6g 12%
Vitamin A 16.4%
Vitamin C 1.6%
Calcium 15.7%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings: 10 servings
No Churn Oreo Ice Cream

No churn ice cream is incredibly easy to make and tastes delicious! This ice cream is full of crushed and chopped Oreo's with mini chocolate chips scattered throughout! 

Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins
 
Calories: 463 kcal
Ingredients
  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 25 Oreo cookies
  • 1/3 cup mini chocolate chips
Instructions
  1. Add 10 Oreo cookies to a food processor (or place in a zip top bag and use a rolling pin to crush) and pulse until the Oreos are a medium/fine crumb. Place in a medium size bowl and set aside.

  2. Now add 15 Oreo cookies to the food processor and pulse until coarsely chopped. You want some big chunks. (You can also just chop the Oreos with a knife, or place them in a zip top bag and use a rolling pin to break them into coarse pieces). 

  3. Using an electric mixer, or a stand mixer fitted with the whisk attachment, whip the heavy cream and vanilla until stiff peaks form. About 2-3 minutes. *

  4. Add the sweetened condensed milk to the whipped cream. Fold to combine. 

  5. Add the mini chocolate chips and chopped Oreos to the mixture. Stir to combine. 

  6. Pour the "ice cream" mixture into a freezer safe container. I use a bread pan because it fits the contents perfectly! Top with additional Oreos and mini chocolate chips if desired. Cover with plastic wrap and aluminum foil. 

  7. Freeze overnight or for 6 hours. 

Recipe Notes

*I freeze my metal bowl and whisk attachment 15-20 prior to whipping the cream. 

All images & text © Salt & Baker
Course: Dessert
Cuisine: American
Keyword: cookies and cream ice cream, no churn ice cream, Oreo Ice cream recipe
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