Oreo Ice Cream Recipe: Creamy and Chunky

Introduction

Oreo Ice Cream is a creamy, chunky frozen treat, perfect for summer picnics, movie nights, or anytime indulgence. This no-churn recipe, blending a rich custard base with crushed Oreos, delivers classic cookie flavor with a crunchy surprise in every scoop. Presented in a white ceramic bowl, optionally garnished with extra Oreo crumbs and chocolate shavings, this Oreo Ice Cream offers a fun, appetizing aesthetic that elevates any dessert. This recipe offers a simple, no-machine method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to frozen treat that brings nostalgic, crowd-pleasing charm to any occasion.

Ingredients

For the Oreo Ice Cream:

• 2 cups heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• 20 Oreo cookies, crushed (about 2 cups)

For Serving:

• Optional: Extra Oreo crumbs, chocolate shavings
• Suggested Accompaniments: Waffle cones, hot fudge
• Suggested Pairings: Milk, coffee
• Suggested Aesthetic: Serve in a white ceramic bowl
• Suggested Equipment: Large mixing bowl, electric mixer, spatula

Step-by-Step Process

1. Chill Equipment: Place mixing bowl and beaters in freezer for 10–15 minutes. Cold tools whip cream faster and higher, ensuring a stable base that holds the cookies without deflating.
2. Whip Cream to Peaks: Remove bowl from freezer. Pour heavy cream into a chilled bowl. Beat on medium-high with an electric mixer until stiff peaks form (3–4 minutes). Stop when cream holds shape but does not look curdled—overwhipping turns it buttery.
3. Fold in Sweetened Condensed Milk: In a separate bowl, whisk condensed milk, vanilla, and salt until smooth. Gently fold ⅓ of whipped cream into this mixture using a spatula with figure-8 motions to lighten it. This creates a stable emulsion. Fold in remaining cream in two additions, being careful not to deflate—stop when no white streaks remain.
4. Crush Oreos: Place Oreos in a zip-top bag. Crush with a rolling pin or pulse in a food processor until coarse crumbs form—some larger chunks for texture, not fine dust. This mimics the classic Oreo ice cream experience.
5. Fold in Oreos: Sprinkle half the crushed Oreos into the whipped cream mixture. Fold gently with a spatula until distributed. Add remaining Oreos; fold once more. The folding preserves air, keeping ice cream light. Overmixing melts the cream.
6. Freeze in Container: Spoon mixture into a loaf pan or an airtight container. Smooth the top with a spatula. Press plastic wrap directly on the surface to prevent ice crystals. Freeze 6 hours or overnight until firm. The no-churn method relies on stable foam for creaminess.
7. Scoop and Serve: Remove from freezer 5–10 minutes before serving to soften slightly. Scoop into a white ceramic bowl. Garnish with Oreo crumbs and chocolate shavings. Serve with cones or spoons.

Tips for Better Oreo Ice Cream

• Chill bowl and beaters for maximum volume
• Beat to stiff peaks—don’t overwhip
• Fold gently to preserve air
• Crush Oreos coarse for crunch
• Presented in a white ceramic bowl to highlight the black-white contrast
• Make up to 1 week ahead
• Freeze up to 2 months
• Enhance aesthetic: layer in glass for parfait effect

Variations and Customization

• Mint Oreo Ice Cream: Add ½ tsp peppermint extract; use mint Oreos.
• Cookies and Cream Cheesecake: Bake in a graham crust at 325°F for 50 min.
• Vegan Oreo Ice Cream: Use coconut cream and sweetened coconut condensed milk.
• Low-Carb: Use erythritol, sugar-free Oreos.
• Oreo Brownie Ice Cream: Swirl in brownie batter fudge.
• Strawberry Oreo: Add ½ cup strawberry puree to the base.
• No-Churn Oreo Milkshake: Blend with milk for a drinkable version.
• Baked Oreo Ice Cream: Churn in an ice cream maker for a smoother texture.

Storage and Serving Tips

• Store covered in the freezer up to 2 weeks.
• Press plastic on the surface to prevent crystals.
• Thaw 5–10 minutes before scooping.
• Serve directly from the freezer for a firm texture.
• Pair with milk or coffee to balance sweetness.
• Presented in a white ceramic bowl with garnishes for a fun, nostalgic charm.

Nutritional Information

Based on 8 servings (½ cup each):

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 160mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 4g
• Vitamin A: 15% Daily Value
• Vitamin C: 0% Daily Value
• Calcium: 10% Daily Value
• Iron: 6% Daily Value

Note: Values with full Oreos (vegan or low-carb versions adjust carbs/fat). High in indulgence.

Conclusion

This Oreo Ice Cream recipe delivers creamy, chunky bliss with cookie crunch in every scoop. It transforms simple cream into a nostalgic favorite. Its no-churn method and fun presentation make it a go-to. The rich base and Oreo bites delight every spoonful. It’s sure to be a cherished recipe, loved for its sweet, crowd-pleasing charm.

Oreo Ice Cream Recipe: Creamy and Chunky

Oreo Ice Cream with a creamy, chunky taste.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chilling 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings 8

Ingredients

  

• 2 cups heavy cream
• 1 can condensed milk
• 1 tsp vanilla
• ¼ tsp salt
• 2 cups crushed Oreos
• Optional: Chocolate shavings
• Suggested Pairings: Cones milk

Instructions

 

• Whip cream to stiff peaks.
• Whisk condensed milk, vanilla, and salt.
• Fold milk into cream.
• Add half Oreos; fold gently.
• Spread in a loaf pan; top with remaining Oreos.
• Freeze 6 hrs.
• Soften 5 min; scoop.
• Serve in a white ceramic bowl.

Notes

• Chill the bowl for a better whip.
• Store frozen up to 2 weeks.
• Try a mint or brownie variation.
• Pair with hot fudge.