10-Minute Homemade Oreo Ice Cream You’ll Love to Make

This Homemade Oreo Ice Cream is a quick, egg-free dessert that combines rich vanilla cream with crunchy Oreo pieces for a delightful treat.

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Prep Time 10

Freezing Time 6

Total Time 6 10

Servings: 8 scoops

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Ingredients

2 cups Heavy Whipping Cream Must be cold
1 can Sweetened Condensed Milk Can use dairy-free for vegan option
1 teaspoon Vanilla Extract Pure extract preferred

Mix-Ins

15 pieces Oreo Cookies Chopped

Optional Toppings

¼ cup Reserved Oreo Chunks For topping
to taste Chocolate Sauce For drizzling
to taste Fresh Berries Optional for refreshing contrast

Equipment

Mixing bowl
electric mixer
rubber spatula
metal pan or loaf tin

Method

Instructions

Prepare the Cookies: Chop the Oreo cookies into small chunks, reserving about ¼ for topping.
Whip the Cream: In a large bowl, beat the cold heavy whipping cream with an electric mixer until medium-firm peaks form (about 3-5 minutes).
Combine Ingredients: Gently fold in the sweetened condensed milk and vanilla extract until well combined.
Mix in the Oreo Chunks: Fold in approximately ¾ of the chopped Oreo cookies into the cream mixture.
Freeze the Mixture: Transfer to a metal pan, smoothing the top, and sprinkle reserved Oreo chunks on top. Cover tightly and freeze for 4-6 hours.
Serve and Enjoy: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve plain or with toppings.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Store homemade Oreo ice cream in an airtight container for up to 2 weeks. Press plastic wrap against the surface before sealing for best texture.

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