3-Ingredient Oreo Ice Cream Recipe You Can Make Tonight

This simple 3-ingredient Oreo ice cream makes rich, homemade cookies-and-cream without an ice cream maker. This no-churn recipe is quick to prepare and yields a creamy, crowd-pleasing dessert the whole family will love.

If you’ve never made homemade ice cream, this is a great place to start. This no-churn Oreo ice cream needs no machine and contains no eggs. The result is a smooth, creamy frozen treat with the classic cookies-and-cream flavor.

It’s easy to recreate favorite store-bought flavors at home. We’ve been making this Oreo ice cream for years, and it consistently turns out well—perfect for when store shelves don’t have what the kids want.

3 Simple Ingredients

These ingredients are widely available and easy to keep on hand.

• Heavy whipping cream — also labeled heavy cream. Do not swap with half-and-half or milk.
• Sweetened condensed milk — not evaporated milk; condensed milk is thick and sweet and helps the ice cream set without churning.
• Oreo cookies — any sandwich cookie works. Use classic, flavored, or double-stuff depending on your preference.

The instructions below walk you through the process; the full recipe card is included further down.

How to Make 3 Ingredient Oreo Ice Cream without an Ice Cream Maker

Begin by breaking or crushing the Oreos into a mix of chunks and crumbs. Use a sealed freezer bag and rolling pin for control, or pulse briefly in a food processor—try not to grind them into dust. Reserve a few larger pieces to top the ice cream if you like.

Chill your mixing bowl and beaters if desired. Pour cold heavy whipping cream into a large bowl and whip on medium-high to high speed until stiff peaks form. Watch carefully so the cream doesn’t overwhip.

In a separate bowl, pour the sweetened condensed milk. Gently fold the whipped cream into the condensed milk with a spatula to preserve as much air as possible; this creates the creamy texture.

Fold in the crushed Oreos until evenly dispersed. Aim for a good mix of fine crumbs and chunkier pieces so every spoonful has cookie texture.

Transfer the mixture to a shallow loaf pan or similar container. Press a few larger Oreo pieces on top for decoration. Cover and place in the freezer.

How to Store and Serve Homemade Cookies and Cream Ice Cream

Freeze the ice cream for at least 6 hours for a firm texture; overnight is ideal. Before scooping, let it sit at room temperature for 5–10 minutes to soften slightly, depending on your kitchen temperature.

Serve in cones, bowls, or as part of sundaes. You can also use it to make ice cream sandwiches. Store leftovers tightly covered with freezer-safe plastic wrap, foil, or in an airtight container. Properly stored, it keeps well for up to three months, though best flavor is sooner.

Expert Tips

• Allow at least 6 hours in the freezer; overnight yields the best texture.
• Stop whipping the cream when stiff peaks form—overwhipping makes the mixture grainy.
• Use a shallow loaf pan or bread pan for even freezing and easier scooping.
• Sweetened condensed milk is essential for sweetness and structure—don’t substitute evaporated milk.

More Oreo Desserts

If you love Oreos, try other no-bake Oreo treats like Oreo dip, air-fried Oreos, or homemade ice cream sandwiches. These cookies work well in many easy dessert recipes.

I hope you enjoy this easy homemade Oreo ice cream as much as we do. If you try it, please consider leaving a rating or a comment.

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Recipe published in April 2020 and updated in May 2023.