Ingredients
- 2 cups (480 ml) heavy whipping cream, cold
- 1 can (397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 15–18 Oreo cookies, roughly crushed
Equipment Needed
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- Measuring cups and spoons
- Freezer-safe container
- Plastic wrap
Step-by-Step Instructions
I start by making sure the heavy whipping cream is very cold. Cold cream whips much more easily and creates a lighter ice cream texture.
I pour the heavy whipping cream into a large mixing bowl and whip it with an electric mixer until stiff peaks form. I take care not to overwhip it.
Next, I add the sweetened condensed milk and vanilla extract to the whipped cream. I gently fold everything together with a rubber spatula until the mixture is smooth and evenly combined.
I add the roughly crushed Oreo cookies and gently fold them through the mixture. I like keeping some larger pieces so there are plenty of crunchy cookie bites throughout the ice cream.
I transfer the mixture to a freezer-safe container and smooth the top.
I cover the container tightly with plastic wrap or a lid and freeze the ice cream for at least 6 hours, or preferably overnight.
Once frozen, I let it sit at room temperature for a few minutes before scooping. This makes it easier to get smooth, creamy scoops.
Pro Tips for Best Results
Make sure the heavy cream is very cold before whipping.
Don’t overwhip the cream because it can become grainy and affect the final texture.
Use roughly crushed Oreo cookies rather than finely crushed crumbs so you get distinct cookie pieces throughout the ice cream.
Cover the ice cream tightly before freezing to help prevent ice crystals from forming.
For the creamiest texture, let the container sit out for a few minutes before scooping.
Common Mistakes to Avoid
Using warm heavy cream can make it difficult to achieve stiff peaks.
Don’t mix the condensed milk too aggressively into the whipped cream, as you want to keep the mixture light and airy.
Avoid crushing all the Oreo cookies into fine crumbs. Larger pieces create a better cookies-and-cream texture.
Don’t skip the freezing time. The ice cream needs several hours to fully set.
Serving Suggestions
I love serving this ice cream in a bowl or waffle cone with extra crushed Oreo cookies sprinkled on top.
A drizzle of chocolate sauce makes it even more indulgent.
You can also add whipped cream and a whole Oreo cookie for a fun dessert presentation.
For an extra chocolatey treat, serve it with chocolate shavings or chocolate syrup.
Variations & Customizations
For extra Oreo flavor, add a few more crushed cookies to the mixture.
You can use different Oreo flavors to create your own variations.
For a chocolate version, mix a little unsweetened cocoa powder into the condensed milk before folding it into the whipped cream.
You can also add chocolate chips or chunks for extra texture.
How to Store & Freeze
Store the ice cream in a tightly covered freezer-safe container for up to 2 weeks for the best texture and flavor.
Keep the container well sealed to prevent freezer burn and ice crystals.
Let the ice cream sit at room temperature for a few minutes before scooping.
Conclusion
This Homemade Oreo Ice Cream is one of the easiest ways to make a creamy cookies-and-cream dessert at home. With whipped cream, sweetened condensed milk, vanilla, and crunchy Oreo cookies, you can create a rich and delicious no-churn ice cream without an ice cream machine.
It’s simple, creamy, loaded with cookie pieces, and perfect for satisfying any Oreo craving.
