Oreo Ice Cream is my absolute favorite!
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Made with just a handful of ingredients, it features the rich flavor of vanilla blended with the iconic Oreo taste.
And while there are plenty of churn ice cream recipes 🍨 and other homemade ice cream recipes out there, I’m all about easy home cooking – no churn for me. 😃
Frankly, this recipe tastes better than store-bought ice cream.
Table of Contents
- Oreo cookies crushed – the most important ingredient – plus more to sprinkle on top
- Sweetened condensed milk can
- Heavy whipping cream
- Vanilla Extract
Although it’s not a traditional Mexican dessert, it has become a popular choice in many Mexican households and easily found at ice cream shops, known as “nieverías.”
It’s best to make freshly whipped heavy cream instead of store-bought whipped cream. That’ll ensure the best flavor and creamy texture.
- Place Oreo cookies to a plastic bag.
- Using a rolling pin, crush them into small pieces.
This is a great recipe that will satisfy any ice cream lover.
Be sure to leave some larger pieces of the delicious cookies for an irresistible combination of flavors and textures.
You can also do this by pulsing the cookies in a food processor.
Substitutions and Variations:
- Consider using Golden Oreos for a different flavor twist.
- You could use coconut cream and coconut condensed milk for a dairy-free version.
- If Oreos aren’t your thing, substitute with your favorite cookies.
- Use gluten-free cookies for a gluten-free variety.
- Add cold heavy cream, vanilla, and sweetened condensed milk to a large bowl.
- Use an electric mixer to beat the milk mixture until stiff peaks form.
- Gently fold in the crushed cookies into the mixture.
Start out at a low speed on the electric mixer or KitchenAid. Gradually increase to a high speed, or you’ll end up with a mess all over your kitchen.
- Scoop the ice cream mixture into a loaf pan and sprinkle more Oreo cookie pieces on top.
- Cover with plastic wrap and freeze for at least six hours. Overnight is best for the creamiest texture.
Instead of a loaf pan, you can use a deep casserole dish or cake pan. Even a bundt cake pan would work.
- Remember, the size of the Oreo chunks is up to you – bigger pieces will give more crunch, while smaller ones will distribute more evenly.
- For a more intense chocolate flavor, add some chocolate syrup or cocoa powder to the whipped cream mixture.
- For longer storage, put the ice cream in an airtight container to prevent freezer burn and unwanted ice crystals from forming.
Let the ice cream soften slightly at room temperature, before scooping and serving.
- You can mix in some additional goodies like chocolate chips or nuts.
- Serve with whipped cream, hot fudge sauce, or caramel sauce on top of the ice cream for added flair.
- Try pairing it with a warm brownie for an extra decadent treat!
FAQs (Frequently Asked Questions):
Yes, this recipe is designed to be made without an ice cream machine.
Yes, feel free to substitute Oreos with your favorite cookie.
Replace regular Oreos with gluten-free Oreo-style cookies or another favorite cookie for a different flavor.
Yes, just use dairy-free ice cream and check the cookie ingredients.
More Summer Dessert Recipes:
Oreo Ice Cream, with its fusion of creamy sweetness and cookie crunch, is a celebration of joy in a bowl!”🍨🥳
What do you prefer bowl or ice cream cone? A cone for me, please! 😋
Hungry for More
Oreo Ice Cream
- Place Oreo cookies to a plastic bag and using a rolling pin crush them.
- Add heavy whipping cream, vanilla, and sweetened condensed milk to a large bowl.
- Using an electric mixer (or KitchenAid) beat the mixture until stiff peaks form.
- Gently fold the crushed cookies into the mixture.
- Scoop the ice cream mixture into a three-pound loaf pan.
- Sprinkle the top with more crushed Oreos.
- Cover with plastic wrap and freeze for at least six hours before serving.
- Let the ice cream soften at room temperature slightly before serving.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.