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Cookies and Cream Ice Cream
You only need 3 ingredients and a few hours in the freezer for rich, creamy no-churn Oreo ice cream from scratch. You won’t believe how easy it is!
Prep Time
10
minutes
mins
Freezing Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Author:
Julie Blanner
Ingredients
1½
cup
crushed Oreos
about 16 Oreos
2
cups
heavy cream
cold
14
ounces
sweetened condensed milk
Instructions
Crush Oreos in a food processor or sealable plastic bag with a mallet. Set aside.
In a mixing bowl or stand mixer, whip heavy cream, gradually increasing speed until stiff peaks form.
Blend in sweetened condensed milk. Fold in crushed Oreos and pour the mixture into loaf pan.
Freeze until solid, about 2 hours for soft serve consistency or longer for more solid ice cream.
Video
Notes
Freeze in an airtight container for up to 2 weeks.
Nutrition
Calories:
490
kcal
|
Carbohydrates:
52
g
|
Protein:
7
g
|
Fat:
29
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.02
g
|
Cholesterol:
73
mg
|
Sodium:
182
mg
|
Potassium:
127
mg
|
Fiber:
1
g
|
Sugar:
42
g
|
Vitamin A:
999
IU
|
Vitamin C:
0.4
mg
|
Calcium:
170
mg
|
Iron:
4
mg