Easy Homemade Oreo Ice Cream Recipe

Is there anything better than cookies and cream? If you’re a fan of Oreos and can’t resist a cold, creamy dessert, then this easy homemade Oreo ice cream recipe is going to be your new favorite treat! No fancy machines, no complicated steps — just a few simple ingredients and a whole lot of deliciousness.

Whether you’re cooling off in the summer or treating yourself after dinner, this no-churn Oreo ice cream hits the spot every time. Let’s dive in!

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🧁 Why You’ll Love This Recipe

• No Ice Cream Maker Needed: You don’t need any special equipment — just a mixing bowl and a freezer.
• Only 5 Ingredients: It’s super simple and budget-friendly.
• Ready in Minutes (plus freezing time): Just 10–15 minutes of prep, then into the freezer it goes.
• Creamy, Crunchy, Perfectly Sweet: A heavenly mix of smooth vanilla base and crunchy Oreo chunks.

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🛒 Ingredients

Here’s what you’ll need:

• 2 cups heavy whipping cream (chilled)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp pure vanilla extract
• 20 Oreo cookies (crushed or chopped)
• Pinch of salt (optional — enhances flavor)

Optional mix-ins: chocolate chips, caramel swirls, or more crushed Oreos for topping.

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🥣 Instructions

1. Crush the Oreos

Start by crushing your Oreos. You can do this by placing them in a zip-lock bag and using a rolling pin, or pulse them a few times in a food processor. You want a mix of small chunks and fine crumbs for the perfect texture.

2. Whip the Cream

In a large mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This will take about 3-5 minutes on high speed.

3. Fold in the Condensed Milk and Vanilla

Gently fold in the sweetened condensed milk and vanilla extract using a spatula. Be careful not to deflate the whipped cream — fold gently until everything is well combined.

4. Add the Crushed Oreos

Now, fold in about ¾ of your crushed Oreos, reserving the rest to sprinkle on top. Mix until they’re evenly distributed throughout the creamy base.

5. Transfer to a Container and Freeze

Pour the mixture into a loaf pan or airtight container. Sprinkle the remaining crushed Oreos on top. Cover with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight, until firm.

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🍨 Serving Tips

• Let the ice cream sit out for 5 minutes before scooping for easier serving.
• Top with extra Oreos, chocolate sauce, or whipped cream for a deluxe dessert.
• Serve it in cones, bowls, or even use it to make ice cream sandwiches!

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🧊 Storage

Store your Oreo ice cream in an airtight container in the freezer. It will keep well for up to 2 weeks, though chances are, it’ll be gone way sooner than that!

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👩‍🍳 Tips & Variations

• Want it extra Oreo-y? Add more cookies! You can even mix in different flavors of Oreos (like Mint or Golden).
• Dairy-free option: Use full-fat coconut cream instead of heavy cream and sweetened condensed coconut milk.
• Chocolate version: Add ¼ cup cocoa powder to the mix before folding in the Oreos for a chocolate cookies-and-cream twist.

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📝 Final Thoughts

This easy homemade Oreo ice cream recipe is proof that you don’t need a fancy machine or complicated techniques to enjoy creamy, dreamy ice cream. With just a few ingredients and a little freezer time, you’ll have a homemade dessert that rivals any store-bought brand — and it’s loaded with Oreos in every bite.

So what are you waiting for? Grab those cookies and get mixing!

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