*This post may contain affiliate links. Please see my disclosure for more details!*
Easy three-ingredient no-churn Oreo ice cream – so quick and easy, and SO utterly delicious!
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!
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!
- 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!
© 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.