Description
This rich and creamy Oreo ice cream is made with just a few ingredients—no ice cream maker needed! It’s packed with crunchy Oreo cookies and has the perfect balance of sweetness.
Ingredients
Units
Scale
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 15 Oreo cookies, crushed (plus extra for topping)
Instructions
- Whip the Cream: In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form (about 3–4 minutes).
- Add Sweetened Condensed Milk & Vanilla: Gently fold in the sweetened condensed milk and vanilla extract until smooth and combined.
- Fold in Cookies: Stir in the crushed Oreo cookies, making sure they are evenly distributed.
- Freeze: Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Smooth the top and sprinkle with extra crushed Oreos.
- Chill: Cover with plastic wrap and freeze for at least 6 hours (or overnight) until firm.
- Serve & Enjoy: Scoop and enjoy your homemade cookies and cream ice cream!
Notes
- Extra Crunch? Add larger chunks of Oreos instead of finely crushed cookies.
- Chocolate Version: Stir in ¼ cup of cocoa powder for a chocolate cookies and cream twist!
- Storage: Store in the freezer for up to 2 weeks in an airtight container.