Oreo Ice Cream!
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This is a 3-ingredient no-churn Oreo ice cream made with double cream, sweetened condensed milk, and Oreos. Whip and fold in about 10 minutes, freeze for around 4 hours, then let it sit for 5 to 10 minutes before scooping for the creamiest texture.
Notes from The Patisserie
This no-churn Oreo ice cream tastes like classic cookies-and-cream, featuring a rich, velvety cream base with fine Oreo crumbs throughout. Unlike traditional recipes that require a cooked custard and a machine, this method relies on whipping air into the cream to create that perfect “scoop.”
The goal is to whisk the mixture until it is smooth and just starting to thicken look for the whisk leaving faint trails on the surface for a second or two. This ensures the Oreo cookie crumbs stay suspended in the mix rather than sinking to the bottom. If you are whipping your cream separately, stop at “soft peaks,” where the tip of the cream gently folds over when you lift the whisk.
The magic of no-churn
No-churn means you skip the temperamental custard step and the heavy machinery. Instead, we use the sweetened condensed milk to provide the sweetness and the smooth set that usually comes from churning. If you happen to own a hand-churn or manual ice cream maker, you can still use it with this mixture, but please know it is specifically designed to set perfectly in the freezer without any extra work!
Ingredients for no-churn Oreo ice cream
You only need three core ingredients for this recipe:
- Double Cream – Use the fattiest cream available. In the US, this is Heavy Cream.
- Sweetened Condensed Milk – This is your sweetener and texture stabiliser. (Note: Do not confuse this with evaporated milk!)
- Oreos – I use original Oreos for that classic look, but you can swap in mint, strawberry cheesecake, or even carrot cake flavours.
Variations: While Oreos are the best for this, you can use any other biscuit you have in the cupboard. A splash of vanilla extract is also a great optional addition to enhance the cream flavour.
How to make no-churn Oreo ice cream
The process is incredibly quick: you whisk the cream and condensed milk until slightly thickened, fold in your blitzed Oreo crumbs, then layer and swirl extra chunks into your tub. For the best results, you can mix the base and fold in the crumbs right away, then freeze immediately. Just be sure to plan ahead for at least 4 hours of freezing time.
Troubleshooting Tip: Watch your whisking! If you go too far, the mixture can turn grainy and start to split (turning toward butter). If you stop too early, the mixture will be very loose and your cookie crumbs will sink. Aim for that smooth, “soft-set” look before it goes into the freezer.
FAQs
For this specific no-churn method, the condensed milk is essential for the texture. Without it, the ice cream would freeze into a solid, icy block.
This usually happens if the container isn’t airtight or if the cream wasn’t whipped enough to incorporate air.
Absolutely! Just ensure you have a large enough bowl to whisk the cream properly without splashing.
Yes! “Cookies and cream” and “Oreo ice cream” are essentially the same flavour style, a vanilla style base with chocolate sandwich cookie pieces.
Oreo Ice Cream!
Ingredients
Ice Cream
- 600 ml double cream
- 397 g condensed milk (one tin)
- 150 g Oreos (crushed to a fine crumb)
Extras
- 150 g Oreos (chopped/quartered)
Instructions
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!
Notes
- 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.
Storage and serving
Because this is a “cheat’s” method, it can freeze more solid than store bought versions. Simply leave it at room temperature for 5 to 10 minutes, and it will become lovely and scoopable.
Why not try scooping it into cones, turn it into an Oreo chocolate milkshake, or use it as the star of an epic brownie sundae. It also makes incredible ice cream sandwiches between two extra-large cookies.
Store in an airtight tub. To prevent freezer burn and maintain the best texture, press a layer of parchment paper or cling film directly onto the surface of the ice cream before sealing the lid.
Related recipes
If you love no-churn ice cream as much as I do, you won’t be surprised to find I have several other recipes that are a must try! Rolo ice cream is tough to beat as I love Rolos. I have few recipes as sweet, delicious and decadent as my no-churn Nutella ice cream. Last but not least my extra-special, epically minty no-churn mint ice cream.
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
We have an ice cream machine, and although this is a no churn recipe, can it successfully be used in an ice cream machine?
Hiya – yes you can use an ice cream machine. x
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!
Hiya! I personally have not tried this, however it is definitely worth a go! Enjoy! x
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!
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.
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
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. ⭐️⭐️⭐️⭐️⭐️
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?
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
What size tub would you use?
Hello! I use a 2lb loaf tin in the photos xx
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.
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
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?
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
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!
That’s because if you don’t freeze the mix, it’s effectively a mousse.
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!
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