No Churn Cookies and Cream Ice Cream {Oreo Ice Cream}

This no-churn cookies and cream ice cream is incredibly delicious and easy to make in less than 10 minutes! It's creamy Oreo ice cream loaded with crushed cookies, ensuring a huge cookie flavour with every mouthful.

Course Dessert

Cuisine American

Keyword Cookies and Cream Ice Cream, No Churn Cookies and Cream Ice Cream, Oreo Ice Cream

Prep Time 10

Freezing time 4

Total Time 4 10

Servings serves

Calories 456kcal

Author Makyla Baines

Ingredients

1 can condensed milk 365g or 16oz
2 cups heavy cream cold
30 Oreo cookies

Instructions

Start by adding 25 Oreos to a food processor and pulse 3-4 times to crush the cookies into a course cookie crumb.
Next, pour the cream into a large mixing bowl and beat until stiff peaks form.
Carefully pour the sweetened condensed milk into the whipped cream, then gently fold it in. Add in the crushed Oreos and fold into the ice cream base.
Pour the mixture into an ice cream container or a loaf pan and sprinkle the remaining Oreo cookies over the ice cream - either crushed or broken up.
Cover with plastic wrap or a lid. Freeze for at least 4 hours, but overnight is best for solid ice cream.

Notes

Store this cookies and cream ice cream in the freezer for up to 3 months.

Nutrition