Homemade Oreo Ice Cream
Homemade Oreo Ice Cream is a delicious 4-ingredient blend of rich vanilla ice cream and crunchy Oreo cookie crumbles. Grab some spoons because this easy, no-churn Oreo Ice Cream is a sweet frozen treat the whole family will enjoy!
Equipment
Ingredients
- 2 1/4 cups Heavy whipping cream
- 1 14 oz Can of sweetened condensed milk
- 2 tsp Vanilla extract
- 15 Oreo Cookies, (crushed)
- 1 cup Marshmallow Fluff
Instructions
- Add oreo cookies to a plastic ziploc bag and seal. Crush the cookies with a rolling pin and crunch together with your hands until little cookie crumbles form.
- Add heavy whipping cream to a mixing bowl. Whip heavy cream until stiff peaks form. Then fold in sweetened condensed milk, marshmallow fluff, and vanilla extract and mix until it is combined.
- Fold crushed oreo cookie pieces into the ice cream mixture and add to a loaf pan or an ice cream container. Cover with plastic wrap or a lid. Freeze for at least 6 hours.
Notes
Variations & Add-Ins
- Gluten-free: Instead of using the regular variety, swap them out for gluten-free Oreos.
- Oreo Mint Chocolate Chip: Add mint extract and chocolate chips to the mixture for a refreshing spin on this frozen snack.
- Candy Bars: You can chop up your favorite chocolate candies and add them to the ice cream but limit the amount you include. Adding more than 1 cup could change the texture of the ice cream.
- Swirl: A drizzle of caramel would elevate this dessert. Other options include chocolate, butterscotch, and peanut butter.
- The next time you have a pack of Oreos, save a sleeve for some ice cream. You only need 10 for this recipe! In order to prevent them from going stale, place them in the freezer in an airtight Ziploc bag.
- Use quality ingredients. There are only a few things on the list so make sure you use the good stuff for the best Oreo ice cream.
- Do not skimp on the full-fat ingredients. That fat in the cream and milk is what gets us the creamy consistency we all love in our ice cream. Now is the time to treat yourself!
- Whip the heavy cream until frothy peaks form so the ice cream becomes super creamy and light.
- If you don't have an ice cream storage container, you can use a loaf pan. Simply line with parchment paper and cover with plastic wrap and place in the freezer. Airtight containers are best as they'll last longer, but this ice cream is so good, that it'll be gone before you know it!
Nutrition
Calories: 370kcal, Carbohydrates: 40g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 62mg, Sodium: 115mg, Potassium: 210mg, Fiber: 0.4g, Sugar: 33g, Vitamin A: 751IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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