I’ve always loved the combination of crunchy Oreo cookies and creamy, smooth ice cream. This easy no-churn Oreo ice cream is rich, delicious, and perfect for any dessert lover. Plus, it requires just three simple ingredients!

A Homemade Delight for Oreo Lovers

Similar to my Biscoff Ice Cream recipe, I still can’t believe how incredibly easy this Oreo ice cream is to make.

I can confidently say it’s the simplest ice cream I’ve ever made! You don’t need an ice cream maker or any fancy equipment—just a few basic ingredients and a little patience while it freezes.

With just 3 simple ingredients, you’ll be amazed at how deliciously creamy and rich this ice cream turns out.

There’s no need to stress over exact measurements for the Oreos either—feel free to customize the amount to suit your taste. Whether you love extra crunchy bits of Oreo or prefer a smoother texture with just a hint of cookies, this recipe is flexible and easy to adjust.

In just three simple steps, you’ll create a dreamy dessert right in your own kitchen. It’s smooth, velvety, and perfectly sweet with no icy texture—just that luxurious, melt-in-your-mouth creaminess.

If you’re a fan of ice cream or Oreos like I am, this is the recipe for you. Whether you’re making it for a special occasion or simply treating yourself on a cozy night in, this no-churn Oreo ice cream is guaranteed to be a hit.

Why You‘ll Love This Recipe

Easy and Quick: Only 3 main ingredients and minimal prep time.
No Churn: No need for an ice cream maker—just whip, mix, and freeze!
Rich and Creamy: The perfect balance of smooth ice cream with crunchy Oreo pieces.
Customizable: Add as many Oreo pieces as you like for extra texture.

Ingredients

120g Oreo cookies
350g heavy cream
40g granulated sugar

Instructions

Preparation

Carefully scrape the Oreo filling from the cookies using a knife. Place the filling into a small bowl and set aside.
Crush the Oreo cookies into crumbs. Leave some pieces coarser (for decoration) and some finely crushed (for mixing into the ice cream and topping).

Making the Ice Cream Base

Pour 350g heavy cream into a clean, dry, and oil-free mixing bowl.
Add 40g granulated sugar to the cream, followed by the reserved Oreo filling.
Using a whisk or hand mixer, beat the mixture on low speed until it reaches a thick, smooth consistency similar to yogurt.

Mixing and Freezing

Gently fold the finely crushed Oreo crumbs into the whipped cream mixture using a spatula. Mix until the crumbs are evenly distributed.
Pour the mixture into a suitable container, such as a food storage box or ice cream molds.
Smooth the surface with a spatula and sprinkle a thin layer of Oreo crumbs on top as decoration. Insert a few larger Oreo pieces onto the surface for added texture.
Place the container in the freezer and freeze for at least 4 hours, or preferably overnight, until fully set.

Notes

Ensure the mixing bowl is completely dry and free of oil before whipping the cream; any moisture or grease will prevent the cream from whipping properly.
Be careful not to overwhip the cream, as it will make the ice cream too hard. Underwhipped cream will result in an ice cream mixture that’s too soft to hold its shape.
Adjust the size of the Oreo pieces based on your preference, but avoid overly large chunks as they can affect the texture.

Frequently Asked Questions

1. How long does this ice cream last in the freezer?
This Oreo ice cream can last for up to 2 weeks in an airtight container. Be sure to cover the surface with plastic wrap to prevent ice crystals from forming.
2. Can I add other toppings or mix-ins?
Absolutely! You can add chocolate chips, chopped nuts, or even a swirl of chocolate syrup to customize your ice cream.
3. What if I don‘t have an electric mixer?
No worries! You can whip the cream by hand using a whisk, though it will require a bit more effort. Just be patient and stop once it thickens to a yogurt-like consistency.
Print Recipe

The Easiest Oreo Ice Cream You’ll Ever Make

I've always loved the combination of crunchy Oreo cookies and creamy, smooth ice cream. This easy no-churn Oreo ice cream is rich, delicious, and perfect for any dessert lover. Plus, it requires just three simple ingredients!

Prep Time20 mins
Freezing Time4 hrs

Course: Dessert
Cuisine: American

Servings: 4
Ingredients
120 g Oreo cookies
350 g heavy cream
40 g granulated sugar
Instructions
Preparation
Carefully scrape the Oreo filling from the cookies using a knife. Place the filling into a small bowl and set aside.
Crush the Oreo cookies into crumbs. Leave some pieces coarser (for decoration) and some finely crushed (for mixing into the ice cream and topping).
Making the Ice Cream Base
Pour 350g heavy cream into a clean, dry, and oil-free mixing bowl.
Add 40g granulated sugar to the cream, followed by the reserved Oreo filling.
Using a whisk or hand mixer, beat the mixture on low speed until it reaches a thick, smooth consistency similar to yogurt.
Mixing and Freezing
Gently fold the finely crushed Oreo crumbs into the whipped cream mixture using a spatula. Mix until the crumbs are evenly distributed.
Pour the mixture into a suitable container, such as a food storage box or ice cream molds.
Smooth the surface with a spatula and sprinkle a thin layer of Oreo crumbs on top as decoration. Insert a few larger Oreo pieces onto the surface for added texture.
Place the container in the freezer and freeze for at least 4 hours, or preferably overnight, until fully set.

3-Ingredient Oreo Ice Cream (No Churn!)

A Homemade Delight for Oreo Lovers