1. Introduction to the Recipe
Craving cookies and cream ice cream but don’t want to fuss with an ice cream maker? Look no further than this insanely easy 3 Ingredients Oreo Ice Cream recipe. It’s rich, creamy, packed with crunchy cookie bits, and comes together without any fancy equipment. Just whip, fold, freeze—and indulge.
Made with sweetened condensed milk, heavy whipping cream, and Oreos, this no-churn dessert delivers serious ice cream shop quality from the comfort of your own kitchen. The texture is luscious and smooth, the flavor deeply indulgent, and the prep time just minutes.
If you’ve never tried making ice cream at home, this is the place to start. There’s no cooking, no eggs, and no complex steps. The key is in whipping the cream until it’s light and fluffy, then gently folding in the sweetened condensed milk and your crushed Oreo cookies. After a few hours in the freezer, you’ll have a tub of homemade Oreo ice cream that tastes just like the real deal—maybe even better.
Want to experiment with other flavors? Try using this as a base and adding in homemade cookie dough or making your own chocolate shell topping. But first, let’s dive into this super simple cookies & cream treat.
Whether you’re feeding a crowd or just keeping it all to yourself (we don’t judge), 3 Ingredients Oreo Ice Cream is the kind of no-stress dessert that always satisfies.
2. Basic Recipe: Ingredients and Instructions
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3 Ingredients Oreo Ice Cream
Description
This 3 ingredients Oreo ice cream is rich, creamy, and no-churn! Just sweetened condensed milk, heavy cream, and Oreo cookies.
Ingredients
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1 (14 oz / 396g) can sweetened condensed milk
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2 cups heavy whipping cream (chilled)
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20 Oreo cookies, broken into pieces (a mix of crushed, halved, and quartered pieces)
Instructions
1. Whip the Cream
In a large chilled bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Don’t overmix.
2. Mix with Sweetened Condensed Milk
In a separate bowl, pour the sweetened condensed milk. Gently fold in a few scoops of the whipped cream to lighten it, then fold in the rest carefully until combined.
3. Add the Oreos
Fold in your chopped Oreo cookies. Mix gently to distribute without deflating the mixture.
4. Freeze
Transfer the ice cream base to a freezer-safe container. Smooth the top and optionally sprinkle more crushed Oreos on top. Cover with a lid or plastic wrap.
5. Freeze Until Firm
Freeze for at least 4–6 hours or overnight until firm and scoopable.
6. Serve
Scoop and serve as is, or top with chocolate syrup, extra Oreos, or whipped cream.
Notes
Use full-fat heavy cream for best texture.
Chill your mixing bowl and beaters for faster whipping.
Want more crunch? Add half the Oreos in the beginning, and sprinkle the rest before freezing.
Don’t overmix when folding—gentle is key for airy, smooth ice cream.
Store in a sealed container to prevent freezer burn.
Keywords: 3 Ingredients Oreo Ice Cream
3. Advanced Techniques
1. Crushing Cookies Strategically
Instead of just blitzing the Oreos, use a mix of crushed and chopped pieces. Crushed Oreos blend into the base for cookies & cream flavor throughout, while quartered pieces give you a satisfying crunch in every bite.
2. Enhancing with Extracts
To intensify the flavor, add a splash (about 1/2 teaspoon) of vanilla extract or even almond extract. It enhances the sweetness and pairs beautifully with the Oreos and cream base.
3. Creating a Swirled Oreo Core
Reserve a few tablespoons of crushed Oreos and mix them with 1 tablespoon of sweetened condensed milk to make a thick “Oreo paste.” Swirl this through the ice cream before freezing for a rich cookies & cream ripple effect.
4. Layering for Visual Appeal
For a beautiful presentation, layer the cream base and cookie pieces in the container rather than mixing them in all at once. It creates a layered look and ensures even cookie distribution from top to bottom.
5. Using a Silicone Loaf Mold
Instead of a plastic container, freeze the mixture in a silicone loaf mold for easy removal and clean slices. This makes it perfect for ice cream sandwiches or plated desserts.
See more advanced recipes at cookingwhite.com
4. Storage, Shelf Life, and Maintenance Tips
1. Freezer Shelf Life
This no-churn Oreo ice cream stays fresh in the freezer for up to 2 weeks when stored in an airtight container. After that, ice crystals may start to form, affecting texture.
2. Use a Tightly Sealed Container
Prevent freezer burn by storing the ice cream in a well-sealed container. Press plastic wrap against the surface before sealing the lid to keep it extra fresh.
3. Let It Soften Before Scooping
No-churn ice cream freezes firmer than traditional ice cream. Let it sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
4. Avoid Refreezing Melted Ice Cream
If your ice cream melts, avoid refreezing it as it may become icy and grainy. Instead, portion it out in advance to prevent waste.
5. Add Toppings Just Before Serving
Avoid adding toppings like chocolate syrup or whipped cream before freezing. Add these just before serving to keep textures crisp and flavors vibrant.
5. Dietary Adaptations and Substitutions
1. Dairy-Free Version
Use a dairy-free sweetened condensed coconut milk and swap the heavy cream for coconut cream or a plant-based whipping cream. Make sure your Oreos are vegan-friendly (most are!).
2. Lower Sugar Option
Use reduced-sugar sweetened condensed milk (available in most stores) and substitute with fewer Oreos. You can also use sugar-free sandwich cookies as an alternative.
3. Gluten-Free Adaptation
Simply use gluten-free chocolate sandwich cookies instead of Oreos. Several brands make gluten-free versions that taste almost identical.
4. Add Protein Powder
Boost the nutrition by folding in a scoop of vanilla or cookies & cream protein powder. Add it to the condensed milk before folding in the cream.
5. Nut-Free but Flavorful
This recipe is naturally nut-free, but for added flavor, consider using crushed pretzels or toasted coconut instead of additional Oreos for mix-ins.
6. FAQs About the Recipe
1. Can I use other types of cookies?
Yes! Try this with chocolate chip cookies, Biscoff, or even Thin Mints for unique flavors. The base is incredibly versatile.
2. Can I use Cool Whip instead of whipping cream?
Technically yes, though the texture and taste will differ. Use about 3 cups of Cool Whip and skip the whipping step. It will still freeze well, though slightly softer.
3. Why does my ice cream turn icy?
Too much added liquid (like wet mix-ins) or over-folding can cause ice crystals. Ensure your Oreos are dry, and don’t overmix your base.
4. How long should I freeze before eating?
Allow at least 4–6 hours of freezer time. Overnight is best for a fully set, scoopable texture.
5. Can I make ice cream sandwiches with this?
Absolutely! Freeze the ice cream in a loaf pan, then slice and sandwich between cookies or brownies. You can even roll the sides in mini chocolate chips.
7. Conclusion & Final Thoughts
With just three ingredients and no ice cream machine required, this 3 Ingredients Oreo Ice Cream is as close to dessert perfection as you can get. The richness of the whipped cream, the sweetness of condensed milk, and the iconic crunch of Oreo cookies come together in a dreamy, creamy scoopable treat that’s equal parts nostalgic and indulgent.
Whether you’re looking for a quick dessert, a make-ahead treat for a party, or a fun cooking project with kids, this recipe checks every box. And because it’s no-churn, it’s virtually foolproof—even if you’ve never made ice cream before.
You can keep it classic or go wild with mix-ins, toppings, and variations. No matter how you scoop it, this cookies-and-cream creation will become a staple in your freezer—and a hit with anyone who tries it.