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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 1 vote

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
Freeze time: 6 hrs
Total Time: 6 hrs 10 mins
Servings: 10 servings

Ingredients
 

Instructions
 

  • 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.
  • 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). 
  • 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. *
  • Add the sweetened condensed milk to the whipped cream. Fold to combine. 
  • Add the mini chocolate chips and chopped Oreos to the mixture. Stir to combine. 
  • 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. 
  • Freeze overnight or for 6 hours. 

Notes

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

Nutrition

Calories: 463kcal (23%), Carbohydrates: 48g (16%), Protein: 6g (12%), Fat: 28g (43%), Saturated Fat: 15g (75%), Cholesterol: 79mg (26%), Sodium: 210mg (9%), Potassium: 247mg (7%), Fiber: 1g (4%), Sugar: 37g (41%), Vitamin A: 820IU (16%), Vitamin C: 1.3mg (2%), Calcium: 157mg (16%), Iron: 2.8mg (16%)