This "Oreo" Blueberry Ice Cream is creamy, sweet, loaded with blueberry flavor and chunks of gluten free chocolate sandwich cookies! Chocolate and blueberry are a great combo and this ice cream blends the flavors perfectly! Fresh or frozen blueberries can be used in this ice cream, so no worries if it isn't berry season! This homemade ice cream takes less than 30 minutes to make (minus freezing time) and no machine is needed! Best yet, this no-churn blueberry ice cream is gluten free, nut free, egg free and can be made vegan with a few tweaks.
This "Oreo" Blueberry Ice Cream is not only gorgeous, but it's so delicious! It's so creamy with a cookie crunch and it couldn't be more simple to make!! I use gluten free, nut free, vegan chocolate sandwich cookies for this cookies and cream ice cream, but you can of course use gluten free oreos if you prefer. Chocolate and blueberry are a winning combo that my daughter is obsessed with, and this recipe is sure to be a hit if you're a blueberry lover!
For more chocolate blueberry recipes, try my Chocolate Blueberry Cake, my Chocolate Chip Blueberry Cookies, my Blueberry Fudge Bars and my Blueberry Chocolate Chip Muffins.
Reasons to Love This "Oreo" Blueberry Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This purple ice cream is so creamy and smooth!
- Loaded with Blueberries- Similar to my Blueberry Jam recipe, we cook the blueberries on the stove so they break apart and develop loads of flavor.
- Chocolate Sandwich Cookies- A great addition to the flavors and a nice crunch like in my Cookies and Cream Cupcakes!
- Easy To Make- No machine is needed and it takes less than 30 minutes to whip this ice cream up!
Ingredient Notes
- Blueberries- I used fresh blueberries for this recipe. You can also use frozen.
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Kosher Salt- Draws out all the flavors.
- Heavy Cream- We need 2 cups (1 pint).
- Chocolate Sandwich Cookies- We need 14 cookies in total for this recipe! You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some people with celiac cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Make sure the brand of sugar you use is vegan.
- Only use vegan sweetened condensed milk that's also gluten free.
- Use a dairy-free heavy whipping cream.
- Use gluten free chocolate sandwich cookies that are also vegan. These gluten free/vegan chocolate sandwich cookies are my favorites!
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make "Oreo" Blueberry Ice Cream
Here are the step by step instructions to make this easy "oreo" blueberry ice cream!
Step 1: Cook the Blueberries, Sugar and Salt
Place the blueberries, sugar and salt together in a saucepan set over medium heat.
Cook (stirring frequently and smashing the blueberries with the back of a spoon) for about 5 min until it begins to boil.
Once boiling, turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
Step 2: Blend the Blueberries
Remove from the heat and carefully use an immersion blender to blend the blueberries.
If you don't have an immersion blender, carefully pour the blueberries into a blender and blend.
Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blueberry chunks with the back of a spoon to get all the liquid out.
If you like, pour the mixture through the colander again to make sure there are zero chunks.
Set aside to cool. About 20 minutes while you prep the other ingredients.
Step 3: Mix all the Ingredients Minus the Heavy Cream
In a large bowl, use a spatula or whisk to combine the cool strained blueberries, the sweetened condensed milk and the kosher salt.
Step 4: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 5: Pour in the Blueberry Condensed Milk Mixture
Once soft peaks form, pour the blueberry sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 6: Fold in the Broken Chocolate Sandwich Cookies
Break 10 chocolate sandwich cookies into chunks and using a spatula, slowly stir in the cookie chunks until all combined.
Do not over-stir or the beautiful purple ice cream will become muddy.
Step 7: Top with Extra Cookie Chunks and Freeze
Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon.
Break 4 more cookies and gently press all the chunks down into the top of the ice cream but don’t submerge them. Cover and freeze overnight.
Expert Tips
- Cool the Cooked Blueberries- Make sure to cool the blueberries prior to adding to the sweetened condensed milk.
- Break the Chocolate Sandwich Cookies- Use your hands to break the chocolate sandwich cookies into large pieces. Do not smash or cut them. We don’t want a sand like consistency or tiny crumbs. I usually break each cookie into about 3-4 pieces.
- Let it Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Recipe FAQs
Yes. This blueberry ice cream needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify. If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
Yes. This is not sponsored but the brand silk makes one. It says gluten free but I don’t see a certified label, so I would look into that if you do have celiac disease.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients. And please note I cannot test this in my home as the ingredients contain our allergens.
Gluten Free Oreos are made with oat flour. Even if it is certified gluten free oats, some people with celiac disease cannot process oats. The protein in oats (avenin) is similar to the protein in gluten and in some people, their body confuses the two proteins and their body reacts the same way (activates the gluten reactive T cells).
If you do not have any issues with certified gluten free oat flour, feel free to use gluten free oreos. Or you can replace the chocolate sandwich cookies with whatever cookies you desire.
Store the blueberry ice cream in a 9 x 5 loaf pan or in an airtight ice cream container. If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More No-Churn Ice Cream recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
"Oreo" Blueberry Ice Cream
Ingredients
- 2 cups blueberries fresh or frozen (10.44 ounces)
- 1 cup granulated sugar
- 2 pinches kosher salt (reserve 1 pinch for the ice cream)
- 14 ounces sweetened condensed milk
- 2 cups heavy whipping cream
- 14 chocolate sandwich cookies broken into chunks (reserve 4 full size cookies for the top
Instructions
- Place the 2 cups blueberries, 1 cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.
- Cook (stirring frequently and smashing the blueberries with the back of a spoon) for about 5 min until it begins to boil.Once boiling, turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
- Remove from the heat and carefully use an immersion blender to blend the blueberries.If you don't have an immersion blender, carefully pour the blueberries into a blender and blend.
- Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blueberry chunks with the back of a spoon to get all the liquid out.If you like, pour the mixture through the colander again to make sure there are zero chunks.Set aside to cool. About 20 minutes while you prep the other ingredients.
- In a large bowl, use a spatula or whisk to combine the cool strained blueberries, the 14 ounces sweetened condensed milk and the remaining 1 pinch of kosher salt.
- In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the blueberry sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.Make sure not to over whisk. Stop as soon as you get a stiff peak.
- Break 10 chocolate sandwich cookies into chunks and using a spatula, slowly stir in the cookie chunks into the ice cream until all combined.You want large cookie chunks, not tiny crumbs. I break each cookie into 3-4 pieces.Do not over-stir or the beautiful purple ice cream will become muddy.
- Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon. Break 4 more cookies and gently press all the chunks down into the top of the ice cream but don’t submerge them. Cover and freeze overnight. Enjoy!
Nancy DiPaola says
Wow the combination of blueberries and oreos is a dream come true. it looks delicous and the recipe is easy enough to follow i can not wait to try it.
Donna Dipaola says
I was always intimidated to make ice cream but after watching the video I am going to give it a go. Wish me luck
Amanda says
This recipe was so easy and my kids love blueberries and went nuts over this ice cream!!