Name: No-Churn Oreo Ice Cream Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup Milk; 2 Egg Yolk (large); 3/4 cup Sugar (granulated); 1 tsp Vanilla Extract; 1 cup Heavy Cream; 10 Oreo Cookies (or your preferred sandwich cookies); Pinch Salt (enhances the flavors)

No-Churn Oreo Ice Cream Recipe

50 minutes

1170 reads

4.67 from 3 votes

American

About No-Churn Oreo Ice Cream Recipe

Beat the summer heat with this incredibly easy No-Churn Oreo Ice Cream recipe! This dreamy dessert combines the classic crunch of Oreos with a creamy, homemade vanilla ice cream base, all without the need for an ice cream maker. It's the perfect cool treat for a hot day, and surprisingly simple to make.

This recipe uses a simple custard base, whipped cream, and crushed Oreos for a texture that's both smooth and delightfully crunchy. It's a guaranteed crowd-pleaser, perfect for family gatherings, parties, or simply indulging in a delicious dessert at home. Prepare to be amazed by how easy it is to create this decadent ice cream!

Get ready to experience the ultimate Oreo ice cream indulgence – homemade, delicious, and refreshingly cool.

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Recipe Time & More

Prep10

Cook40

Total50

Calories138 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Custard Base

▢ 1 cup Milk
▢ 2 Egg Yolk large
▢ 3/4 cup Sugar granulated
▢ 1 tsp Vanilla Extract

Other Ingredients

▢ 1 cup Heavy Cream
▢ 10 Oreo Cookies or your preferred sandwich cookies
▢ Pinch Salt enhances the flavors

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Instructions

Make the Custard Base

Whisk together the egg yolks, sugar, and salt in a medium bowl until pale and slightly thickened. In a separate saucepan, heat the milk over medium-low heat until it's just simmering. Slowly pour the warm milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Cook the Custard

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in the vanilla extract.

Chill and Whip

Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.
While the custard chills, crush the Oreos into small pieces using a food processor or a zip-top bag and rolling pin.
In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.

Combine and Freeze

Gently fold the chilled custard into the whipped cream until just combined. Add the crushed Oreos and fold until evenly distributed.
Pour the ice cream mixture into a freezer-safe container. Cover and freeze for at least 6 hours, or preferably overnight, to allow it to harden completely.

Serve and Enjoy

Let the ice cream sit at room temperature for about 10-15 minutes before scooping to soften it slightly. Serve and enjoy!

Recipe Notes

Expert Tips for the Best Oreo Ice Cream

Use high-quality ingredients: The flavor of your ice cream will be directly impacted by the quality of the ingredients you use. Opt for good quality whole milk, heavy cream, and vanilla extract for the best results.
Don't over-whip the cream: Over-whipped cream can result in a grainy ice cream. Stop whipping as soon as stiff peaks form.
Chill thoroughly: Ensure the custard is completely chilled before folding in the whipped cream. This helps prevent the ice cream from melting too quickly.
Freeze in a shallow container: Freezing the ice cream in a shallow container helps it freeze faster and more evenly.