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Easy three-ingredient no-churn Oreo ice cream – so quick and easy, and SO utterly delicious! 

Ice cream

I am obsessed with ice cream. Honestly, I question why this isn’t obvious as ice cream is one of the best things to grace this planet – but lately, I have been loving it more and more. There are many ways of making it, but no-churn is the best. 

This beautiful recipe is only three ingredients. Cream, condensed milk, and Oreos. Could it be more simple?! The answer is no. It really is THAT simple. It’s delicious and it is epic, and it takes minutes to make. Like my Biscoff ice cream – I am obsessed with this one. 

No churn recipe 

So! When you are making classic ice cream, you have to make a custard base. This is something that I still love doing, and will be posting more versions of in the future – but for now, no-churn ice creams will do. 

You can still use an ice cream maker for a no-churn recipe, but, the magic is that you can easily make this without. You don’t even have to ‘mix’ the mixture every few hours! You simple whip it up and then freeze until solid! 


For this, I use double cream (if you are in a different country, you just want the fattiest liquid cream you have – such as heavy cream in America! You then want sweetened condensed milk, and you want your Oreos. 

One amazing thing is that you can use whatever flavour oreo you want! I use the classic original Oreos – but you can use the mint, carrot cake, strawberry cheesecake and so on! You can even use any other biscuit – Oreos are just the best for it though. 


For the mixture, I add my cream and condensed milk to a bowl and whip until it’s smooth and starting to thicken. Alternatively, you can whip your cream to soft peaks, and fold through your condensed milk! Either way – you don’t need to whip for too long, just so that it’s starting to thicken. 

I then blitz a packet of Oreos into a fine crumb. I add this to the mixture, and fold it through! I put my mixture into a loaf tin because it looks pretty for the photos – but you can use any form of tub that you own! 

Top tips! 

When adding the mixture into the tin, I add in some extra chunks of oreo (about a quarter size) and just mix it in slightly – this is optional, but I love it. It just makes it extra yummy when you get a chunk of Oreo later on! 

The one downside to the ‘cheat’s method of making ice cream, no-churn, is that it can freeze a lot more solid. This is quite similar to when you buy some really good quality ice cream, it can be quite firm straight after being out of the freezer – but wait for 5 minutes, and it’ll be lovely and scoopable! 

I hope you all love this deliciously easy recipe! x

Oreo Ice Cream!

Easy three-ingredient no-churn Oreo ice cream - so quick and easy, and SO utterly delicious! 
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Category: Dessert
Type: Ice Cream
Keyword: Oreo, Oreos
Prep Time: 10 minutes
Cook Time: 10 minutes
Freezing Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 14 People
Author: Jane's Patisserie


Ice Cream

  • 600 ml double cream
  • 397 g condensed milk (one tin)
  • 150 g Oreos (crushed to a fine crumb)


  • 150 g Oreos (chopped/quartered)


For the Ice Cream Mix

  • Add your double cream and condensed milk to a large bowl.
  • Whisk on a low-medium speed until the ingredients are smooth and even.
  • Turn the whisk up a bit higher and whisk until the mixture is starting to thicken and is lovely and smooth - It doesn't need to be extremely thick, it just needs to be smooth and starting to thicken.
  • Alternatively, you can whip the cream up to soft peaks, and fold the two ingredients together.
  • Add in your finely crushed oreo biscuits - I crush them in my food processor - but you can use a bowl with a rolling pin, or a sandwich bag or something!
  • Fold the oreo crumbs through until combined!
  • Add 1/3 of your ice cream mix to your tin/tub and swirl through 1/3 of the chopped oreos
  • Repeat twice more so all the ingredients are used up.
  • Put the tub/tin your freezer till frozen and firm and enjoy!


  • This is basically an up to date version of my cookies n cream ice cream, mixed with my Biscoff ice cream
  • You can of course use an ice cream maker if you have one - but this is designed for those who don't!
  • You can use any flavour Oreo you fancy - I just used the originals!
  • How long it takes to freeze depends on your freezer - freeze until completely solid. 
  • No-churn ice cream can sometimes need at least 5-10 minutes before scooping!
  • This will last in the freezer for up to a month! (If not longer!)


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. suzanne on July 16, 2023 at 10:27 am

    hello i was just wondering what litre plastic tubs would you recommend because i am thinking of making ice cream for my husbands dads pub and I dont know what litre tubs to use

  2. Vicki on June 15, 2023 at 4:23 pm

    We have an ice cream machine, and although this is a no churn recipe, can it successfully be used in an ice cream machine?

    • Jane's Patisserie on June 19, 2023 at 11:28 am

      Hiya – yes you can use an ice cream machine. x

  3. Kath on August 1, 2022 at 6:09 pm

    Do you know if this would work with plant based double cream and vegan condensed milk? I can’t have dairy and really miss ice-cream!

    • Jane's Patisserie on August 5, 2022 at 9:00 am

      Hiya! I personally have not tried this, however it is definitely worth a go! Enjoy! x

    • Tricia on September 14, 2023 at 6:38 pm

      I made this last weekend, I added a bit of cocoa powder to make it chocolate icecream, super tasty. Went down a treat with the family. And so simple! Love it!

  4. CherylW on June 30, 2022 at 11:50 am

    When you say 14 servings is that a scoop size that would go a cone? I’m planning on making the receipe at work with the nursery children we have around 20-22 children if all in. Wondered if I should double the receipe or not.

    • Jane's Patisserie on June 30, 2022 at 3:17 pm

      Hiya! As serving sizes vary so much person to person, I would play it safe and double the recipe! Hope you and the children love it! x

  5. Debs on July 21, 2021 at 7:58 am

    5 stars
    I found your biscoffi ice cream recipe & gave that a go but instead of biscoffi spread I used Asda popping candy unicorn raspberry sauce & crumbled digestive biscuit instead of biscoffi and it is delicious. Very hard to serve unless stood for five minutes, then scoops a treat & is best ice cream ever. Ive even tried different flavours, white chocolate sauce & I did lemon curd. ⭐️⭐️⭐️⭐️⭐️

  6. Renu Ali on July 11, 2021 at 11:39 pm

    4 stars
    This tastes realy good. But it is very sweet.
    If i reduced the amount of condensed milk would i need to reduce the double cream also? Will that help with reducing sweetness?

    • Jane's Patisserie on July 12, 2021 at 1:48 pm

      The problem with doing so is the texture of the ice cream will also change and not be as nice – you might need to make a classic ice cream rather than a no churn one x

  7. Mark on May 14, 2021 at 3:00 pm

    What size tub would you use?

    • Jane's Patisserie on May 15, 2021 at 11:21 am

      Hello! I use a 2lb loaf tin in the photos xx

  8. Jonny on October 3, 2020 at 8:42 am

    It won’t let me reply to my above comment for some reason, so apologies for commenting again. I did freeze the mix. It was very hard at first like the blog mentioned but after 5 mins scoopable. It just wouldn’t melt.

    • Jane's Patisserie on October 3, 2020 at 8:56 am

      Ahh that’s okay! Yes so because of what it’s made of, when it’s not frozen it stays like a mousse mixture, so it probably wouldn’t even melt to a puddle! x

  9. Kay on August 17, 2020 at 5:02 pm

    Hi I just made this and the double cream and condensed milk mixture is very very sweet, it tastes exactly like the condensed milk and not icecream. I got the asda brand of sweetened condensed milk so maybe that’s why? I’m curious what condensed milk did you use and where did you get it from?

    • Jane's Patisserie on August 17, 2020 at 8:04 pm

      It will be very sweet as condensed milk is very sugary, but once it freezes with the oreos it’s a cheats ice cream. The brand of condensed milk won’t make a difference to it x

    • Jonny on September 30, 2020 at 5:59 pm

      I made this yesterday. It scoops like ice-cream and tastes like icecream but it doesn’t melt! I tested a scoop on the side for two hours and it softened but didn’t melt one bit. Very odd!

    • Jane's Patisserie on October 1, 2020 at 9:09 am

      That’s because if you don’t freeze the mix, it’s effectively a mousse.

  10. Michelle on August 9, 2020 at 5:08 pm

    5 stars
    I made this today with mint Oreos. Instead of adding extra Oreos at the end, I crumbled up mint Oreo brownies (another delicious recipe from this site!) and mixed in with ice cream. I am still recovering from the gastric orgasm! So simple to do. I used an ice cream maker to speed things up. I got the mint Oreos off of Amazon as they seem to have disappeared from UK supermarkets. I don’t know why as they are definitely the best Oreos! Brilliant recipe Jane- will definitely be trying out some of your other no churn ice cream recipes. Even with an ice cream maker the custard method is so arduous that I never get round to doing it. Thanks to you home made ice cream is firmly back in my life!

    • Jane's Patisserie on August 9, 2020 at 5:23 pm

      Ahh that’s amazing!!! I’m so glad you enjoyed it! I bought some mint oreos a few weeks ago, but there may be a shortage?! It depends where you are I guess!! xx

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