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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