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No Churn Cookies and Cream Ice Cream

Rebecca | Roses & Whiskers
Creamy, no churn ice cream bursting with Oreo crumbs, chunks and flavor! A fun, simple recipe for summer that can easily be made gluten free.
5 from 1 vote
prep and chilling time 4 hrs 20 mins
Total Time 4 hrs 20 mins
Servings 8 servings


  • 2 cups heavy whipping cream
  • 14 oz. sweetened condensed milk
  • 1 tsp vanilla extract
  • 20 Oreos gluten free or not, depending on preference


  • Put a standard loaf pan in the freezer to chill.
  • Divide 20 Oreos into two groups of 8 and one group of 4. Scrape the filling off of 8 sandwiches (save it!) and crush the cookies into a fine crumb. A food processor is the best tool for this, but a coffee grinder or rolling pin and ziplock bag will also work. Use a sharp knife to cut the next 8 sandwiches into small chunks. DON'T remove the filling. Cut the other 4 sandwiches into fourths and set aside.
  • In a large bowl, whisk the condensed milk, filling and vanilla extract until mostly smooth.
  • Mix in the Oreo crumbs and chunks.
  • Use a stand or hand mixer to whip the heavy cream until stiff peaks form. Gently fold the cream into the cookie mixture until completely combined.
  • Pour into the chilled pan, and top with the larger Oreo pieces. Chill in the freezer for 4 to 6 hours before serving. (I also recommend letting it set in the freezer for at least an hour before covering.) Enjoy!