Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Oreo Ice Cream

Vanilla ice cream speckled with crushed Oreo cookies. No machine and no-churn recipe perfect for whenever you’re desperately craving ice cream! Cookies ‘n’ cream lovers will adore this simple four ingredient ice cream. 

Originally posted in May 2015, recipe and photographs updated June 2020.

With the arrival of summer, I wanted to celebrate the occasion and share an ice cream recipe with you. The British summer so far has been a little bit temperamental, but let’s keep our fingers crossed and hope the warmer weather makes a much welcomed appearance again soon…

When it’s hot out, I’m sure you’ll agree with me that the last place you’d want to be is trapped in a stuffy kitchen. So today, let’s switch the oven off and make a decadent no-bake treat instead!

It’s no lie that I love ice cream. If I had to pick a few of my favourite ice cream flavours then hazelnut, pistachio and cookies ‘n’ cream would all definitely top the list. As I was craving homemade ice cream, I decided to whip up a quick batch of Oreo ice cream!

Since sharing this recipe in 2015, I now own an ice cream machine. I do however, still enjoy using the no-churn method of making ice cream because of its ease, simplicity and quickness.

Like all my no-churn ice cream recipes, this Oreo variation starts off with a vanilla base. Whisk together double cream and vanilla until soft peaks form. Then fold through a can of condensed milk, followed by crushed Oreo cookies.

Spread the ice cream mixture out into an airtight container, ceramic dish or even a reusable ice cream container. Now cover and leave the ice cream to freeze until firm. You have to patiently wait at least six hours or overnight if you can – this is the hardest part, but I promise you that it’s worth the wait when you get your first taste of this ice cream!

Creamy with a sweet vanilla flavour and crushed Oreo chunks in every single mouthful, this ice cream will make a scrumptious treat anytime! It’s ridiculously delicious and easy to make! Grab the ingredients, head into your kitchen and go make this right now! You won’t regret it.

This velvety vanilla ice cream has glorious chunks of cookies ‘n’ cream biscuits/cookies running through each bite. This is definitely my best no-churn recipe to date and I’ll be making it all summer long without a doubt!

My taste testers and I couldn’t stop reaching for scoop after scoop of this yummy ice cream and I’m sure you won’t be able to either…


500ml (2 cups) double/heavy cream, chilled

1 and 1/2 teaspoons vanilla extract

1 x 397g can (14 ounces) sweetened condensed milk

18-20 Oreos (I used a mix of original and Double Stuff Oreos), broken into pieces – save roughly a handful to decorate the top of the ice cream


1. Whisk the cream and vanilla until soft peaks form.

2. Add the condensed milk and fold until incorporated into the whipped cream mixture.

3. Fold in the crushed Oreo pieces and mix to combine.

4. Spread the ice cream mixture out into a suitable container. Scatter over a few extra Oreo crumbs/pieces and cover the top with a lid or a piece of clingfilm.

5. Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for best results. Once ready to serve, scoop into waffle cones or bowls. The ice cream will store in the freezer for up to one month.

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Chocolate · Ice Cream · No-Bake

Cadbury Creme Egg Ice Cream

Deliciously smooth creme egg ice cream made without an ice cream machine! 


If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉

Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!


480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g dark or milk chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped


  1. Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
  2. Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
  3. Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.

Original photo from April 2014

ice cream 2014

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Baking · Biscuits and Cookies · Ice Cream · No-Bake

Oreo Ice Cream Pie

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

I’m taking a step back in time and revisiting an older blog recipe from 2015 with some brand new photos. My Oreo Ice Cream Pie is a sweet and refreshing summer dessert recipe.

I’m willing the sun and summer weather to come back with this recipe. As I write this blog post, it’s been pouring down outside and doesn’t feel like July. I have this ice cream ready for a sunny day, hopefully not too far away!

This amazing pie starts with an Oreo cookie base. Made with 2 packs/28 Oreo’s in total, mixed with 75g of melted butter. Give these ingredients a quick mix together, then press onto the base of a 23-inch/9-inch cake tin. I use a spring form tin, but a pie dish is also a good choice.

For the no-churn ice cream, take some double cream (make sure it’s nice and chilled so it whips well), grab a can of sweetened condensed milk, followed by some vanilla extract.

Firstly, whip the cream until stiff peaks start to form, pour in your tin of condensed milk, along with the vanilla, continue whisking until the mixture has thickened again. The final step is folding in another pack and a half of crushed Oreo’s, then spreading the mix on top of the cookie base.

Cover and pop in the freezer overnight. Decoration is totally up to you. I whipped the remaining 100ml of cream I had leftover and piped that on top of the pie and sprinkled over extra crushed Oreo’s.

When ready to serve, allow the ice cream pie to sit at room temperature for about 10 minutes before slicing. This gives the ice cream a chance to soften slightly and you get to enjoy the creaminess of this pie!

It lasts in the freezer for up to 3 months, so you have a slice of ice cream pie whenever you want!


Oreo Ice Cream Pie

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.
Prep Time 8 hours 30 minutes
Total Time 1 day 30 minutes
Servings 12
Author What Jessica Baked Next


Oreo Base:

  • 28 Oreo's (this is 2 x standard packets)
  • 75 g butter (salted or unsalted) melted and cooled slightly

Oreo Ice Cream:

  • 500 ml double cream chilled
  • 1 teaspoon vanilla extract
  • 397 g can sweetened condensed milk
  • 1 and 1/2 packs Oreo cookies (this is 21 Oreo's) use the remaining Oreo's to decorate


  • To make the crust: Crush the Oreo cookies in a food processor. Add the melted butter and mix through to combine. Scatter the cookie mixture intoa 23cm / 9-inch springform tin or pie dish, and press down until compact. Place in the fridge while you make the filling.
  • To make the ice cream: Whisk the cream and vanilla until soft peaks form. Fold through the condensed milk, followed by the crushed Oreo's and mix to combine. Transfer the mixture into the tin. Cover the top and leave to freeze for at least 8 hours, or overnight for best results.
  • To decorate: Once the ice cream pie is set, allow it sit outside the freezer for about 10 minutes to soften slightly. Now carefully remove from the tin - if you’re having trouble removing it from the tin, it’s helpful to dip a knife into hot water, wipe and then run around the sides to release more easily. Finish by decorating with swirls of extra whipped cream and Oreo's, if desired.
  • The pie will keep in the freezer for up to 3 months.

More ice cream treats!

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

Speculoos Cookie Butter Ice Cream

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Chocolate · Italian Cuisine · No-Bake

4-Ingredient No-Churn Nutella Ice Cream

Ever since visiting Italy last Summer I’ve been craving and wanting to make homemade gelato for ages. But since I don’t own an ice cream machine I took my trusty no-churn ice cream recipe, added a load of Nutella a.k.a the best chocolate spread in the entire world and worked my magic! This cheat’s version has exactly the same characteristics as gelato. It’s just as creamy, velvety smooth and is simply delightful to eat. My easy, no-fuss ice-cream recipe is irresistible, once you’ve tried some you will become addicted to the flavour! Scoop into waffle cones or into bowls for a great enjoyable and tempting treat! Enjoy and happy weekend everyone!

nutella ice-cream no machine

Homemade ice-cream/gelato, 4-ingredients + in 3 easy steps. What’s not to like?

We ate our few share of gelato whilst in Tuscany. We ate gelato (almost- even though I’m ashamed to admit it!) every single night, our favourite place to grab a few scoops was from Gelateria Dondoli in my beloved San Gimignano. If you’re visiting Tuscany this gelateria should definitely be down on your list to try out! They’re the gelato world champion for a reason, my personal favourites were a combo of pistachio and chocolate, and I loved the mascarpone Ferrero Rocher flavour AND the Nutella gelato. SO GOOD, you guys know how much I just love chocolate hazelnut so this recipe today was to be expected…

This no-churn base is simple if you leave the Nutella out you have the very best delicious vanilla bean ice-cream to serve with chocolate sauce and sweets or any other of your favourites. But with this recipe you get a very light Nutella flavour in the background. It’s great with homemade chocolate and hazelnut coated waffle cones- I made those but the pictures didn’t look so great!

ice-cream scoopinh

Not a recipe for those on diet…This is pure Nutella temptation. You can see how creamy and like gelato this Nutella ice cream is, it can be scooped as soon as it comes out of the freezer. Smooth, creamy, Nutella-y and dreamy. If you LOVE Nutella then this is 100% the recipe you need to try! 

I also learnt from my mistakes since my last ice-cream photo shoot. Rule No.1: Never try or attempt to photograph ice cream or popsicles in the middle of the day during the hottest day of year. It’s not going to end well. Of which you guessed it didn’t end well, my ice-cream started to melt quicker than I could photograph- I took two photos, then headed inside and devoured the lot with my family.


Ice Cream Recipe- 

1 x 400g can of sweetened condensed milk

500ml of double cream

1/2 tsp of vanilla bean paste

180g of Nutella


1. In a large mixing bowl mix together the condensed milk, vanilla and Nutella until well incorporated and set aside.

2. Meanwhile, whip the cream to soft peaks- the cream should just fold back on itself.

3. Add the cream to the Nutella condensed milk mixture and fold in. Keep mixing until it’s smooth.

4. Pour into a medium deep baking dish or regular loaf tin. Cover with cling film or a lid and leave to freeze for at least 6 hours or overnight- I personally prefer to leave the ice-cream overnight as you get better scooping consistency when you’re ready to serve.

Once set, scoop the ice-cream into cones and serve! You can also just serve the ice cream in bowls sprinkled with extra chocolate and chopped hazelnuts! ENJOY!


Enjoy the recipe! Have a great weekend!


© 2015 What Jessica Baked Next All Rights Reserved

Biscuits and Cookies · Cheesecake · No-Bake

Strawberry Cheesecake Ice Cream {No-Machine}

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice cream recipe as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

ice cream delicious

Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

strawberriesice cream strawberriesIngredients-

Strawberry Syrup- 

225g of strawberries, hulled & chopped into small pieces 

50g of caster sugar

55ml of hot water

Ice Cream Base- 

1x 397g can of sweetened condensed milk

300ml of double cream, chilled 

250g of full-fat soft cream cheese (must be at room temp) 

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted


  1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!


Enjoy and have a great weekend guys!



Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Strawberry Shortbread Ice Cream

It’s the start of Wimbledon today so there’s no better time to share a strawberries ‘n’ cream recipe with you all. I love making my own homemade ice cream and ever since I found a great, staple no-churn, no-machine recipe I’ve been hooked on creating new flavours ready to enjoy in the warmer weather. This ice cream recipe only requires a handful ingredients and will take less than 10 minutes of your time to make. In no time whatsoever you will have the most delicious handmade ice cream ready to scoop, eat and enjoy in the sunshine.



300ml double cream, chilled

397g (14 oz) can of sweetened condensed milk

1 teaspoon vanilla extract

150g (approx. 1 cup) fresh strawberries, chopped in small pieces

4-5 all-butter shortbread fingers, crumbled


1. Whisk the double cream to soft peaks. Fold in the condensed milk and vanilla extract. Place 2/3 of the strawberries into a food processor and blend until pureed, leave some bigger pieces of strawberry for texture. Fold in the pureed strawberries and half the crumbled shortbread.

2. Pour into a loaf tin or medium-sized airtight container. Scatter over the remaining chopped strawberries and crumbled shortbread. Cover with cling film and place in the freezer for at least 6 hours or overnight.

3. To serve, allow to thaw at room temp for 5-10 minutes. Then scoop into ice cream cones or into bowls with extra strawberries and shortbread.







Cheesecake · Ice Cream

No-Churn Blueberry Cheesecake Ice Cream

Blueberry cheesecake ice cream is the perfect dessert anytime of year, but it’s especially brilliant for summer and the hot weather. With this recipe you can make your very own homemade ice cream without an ice cream machine in 3 easy steps! 


Cheesecake and ice cream are two of my absolute favourite desserts. I’ve combine two, to create one incredibly delicious sweet treat that incorporates vanilla cheesecake ice cream, swirls of zingy blueberry sauce and crumbles of buttery digestive biscuit. If you’re a fan of blueberry cheesecake, then this ice cream recipe is definitely one to try!

The hardest part of the recipe is waiting for the ice cream to freeze, but it’s worth the wait!

cheesecake ice cream pic


Blueberry Sauce – 

2 cups of fresh blueberries

3 tablespoons of caster sugar

3 tablespoons lemon juice – approx. juice from 1 1/2 lemons and about 1 teaspoon of the zest

Ice Cream –

1 x 397g/14 ounce can sweetened condensed milk

480ml (2 cups) double or whipping cream, chilled

200g cream cheese, softened

2 teaspoons pure vanilla extract


1. Make the sauce: Place the blueberries, sugar, lemon juice and zest in a medium saucepan. Simmer on a medium heat for a few minutes until the blueberries break down and the sauce thickens a little. Then take off the heat and place in a small bowl and put in the fridge to cool.

2. To make the ice cream: Whisk the cream cheese until smooth. Then add the condensed milk slowly with the vanilla and whisk on low speed for a few minutes. Then add the cream to the mixture and whisk on low again for a few minutes or until stiff peaks are formed – be patient, this will take some time, but it must be done slowly to stop the cream curdling.

3. To assemble the ice cream: Place half the ice cream mixture a large freezer container. Then place a spoonfuls of the chilled blueberry sauce on top of the ice cream layer. Using a wooden skewer, swirl the sauce into the ice cream mixture. Then place the rest of the ice cream mixture on top and then again swirl through a few more spoonfuls of the blueberry sauce on top of this layer. Cover the ice cream with tin foil or cling film and freeze for at least 6 hours or best overnight for the best results.

Recipe Notes: 

  • Make sure the cream is chilled before whisking. Chilled cream will whisk better and you will be guaranteed to get really stiff peaks and volume.
  • Whenever using cream cheese in baking be sure to have it at room temperature as it will be easier to mix.
  • Make the blueberry sauce the night before, it will get really thick overnight and will be the perfect consistency. Any leftover sauce serve is great drizzled over pancakes for breakfast.



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