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    Home » Gluten Free Dessert Recipes

    Oreo Ice Cream

    Published: Nov 16, 2021 · Modified: Jun 16, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe

    This "Oreo" Ice Cream has a creamy no churn vanilla ice cream base with chunks of gluten free chocolate sandwich cookies throughout! It seriously only takes a few minutes to make (minus freezing time) and no machine is needed! This Oreo Cookies Ice Cream is a wonderful marriage of flavors that so many of us love! As always, it’s gluten free, nut free and egg free!

    Broken sandwich cookie atop a scoop of Cookies and Cream Homemade Ice Cream.

    This "Oreo" Ice Cream is 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.

    For more cookies and cream recipes, check out my Oreo Muffins, my Cookies and Cream Cookies, Cookies and Cream Cake, Cookies and Cream Pie and my Cookies and Cream Cinnamon Rolls.

    Jump to:
    • Reasons to Love this Ice Cream
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Oreo Cookie Ice Cream
    • Expert Baking Tips
    • Recipe FAQs
    • Other No Churn Ice Cream Recipes You'll Love
    • 📖 Recipe
    • Oreo Ice Cream

    Reasons to Love this Ice Cream

    • Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Super Creamy- This ice cream is so creamy and smooth!
    • 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 only takes 10 minutes to whip this ice cream up!

    Ingredient Notes

    • Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet. 
    • Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
    • Kosher Salt- Brings all the flavors out.
    • Heavy Cream- We need 2 cups (1 pint).
    • Chocolate Sandwich Cookies- We need 14 total. Make sure they’re gluten free. 

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this Vegan

    • Use a dairy free heavy whipping cream.
    • Only use sweetened condensed coconut milk that's also gluten free. Keep in mind, it will give your ice cream a coconut flavor.
    • Make sure the sprinkles you use are gluten free and vegan.
    • 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 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 Cookie Ice Cream

    Here are the step by step instructions to make this homemade oreo ice cream! 

    Step 1: Whisk the Sweetened Condensed Milk, Vanilla and Salt

    Whisk the sweetened condensed milk, vanilla and salt until combined. Set aside.

    Step 2: Whip the Heavy Cream

    In a separate large bowl, beat the heavy cream until soft peaks form. You can also do this with a whisk. 

    Sweetened condensed milk, vanilla and salt mixture.
    Step 1
    Heavy cream whipped with a whisk.
    Step 2

    Step 3: Add in the Condensed Milk Mixture

    Whisk the sweetened condensed milk mixture into the heavy cream until stiff peaks form. Make sure not to over whisk. Stop as soon as you get a stiff peak.

    Adding the mixes together with a whisk.
    Whisking until uniform in color.

    Step 4: Break in the Cookies

    Break 10 chocolate sandwich cookies over the liquid ice cream mixture. 

    Once all broken in, use a spatula to fold them into the liquid ice cream. 

    Step 5: Top with Extra Cookies

    Using a spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container.

    Last but not least, break 4 more cookies over the top of the ice cream and gently press them down but don’t submerge them.

    Step 6: Freeze

    If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight. 

    Scooping from a pan of Cookies and Cream Homemade Ice Cream.

    Expert Baking Tips

    • 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

    Do I have to freeze this overnight?


    Yes. It 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.

    How much ice cream does this recipe make?


    This recipe makes about 1.5 quarts or 6 cups of ice cream.

    Do you know of any vegan heavy cream brands?


    This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.

    As for allergens, it does contain coconut, sunflower and faba bean protein. 

    Why don't you use gluten free oreos?


    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 gluten free oat flour, feel free to use gluten free oreos. Or you can replace the chocolate sandwich cookies with whatever cookies you desire.

    How do I store this Oreo Ice Cream?


    Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container for up to 2 weeks.

    If using a loaf pan, cover the top with plastic wrap and then aluminum foil. 
    These are my favorite air tight freezer safe ice cream containers.

    Other No Churn Ice Cream Recipes You'll Love

    • A scoop of vanilla ice cream with rainbow sprinkles in it.
      Sprinkles Ice Cream
    • A scoop of Red Velvet Ice Cream with broken sandwich cookies.
      Red Velvet Ice Cream
    • Scoop of S’mores Ice Cream with chocolate bar, crackers and marshmallows.
      S'mores Ice Cream
    • A scoop of sprinkle infused ice cream with Fruity Pebbles and a strawberry.
      Fruity Pebbles Ice Cream

    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

    Broken sandwich cookie atop a scoop of Cookies and Cream Homemade Ice Cream.

    Oreo Ice Cream

    Author: Lee
    This "Oreo" Ice Cream has a creamy no churn vanilla ice cream base with chunks of gluten free chocolate sandwich cookies throughout! It seriously only takes a few minutes to make (minus freezing time) and no machine is needed! This Oreo Cookies Ice Cream is a wonderful marriage of flavors that so many of us love! As always, it’s gluten free, nut free and egg free
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Freezing Time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Ice Cream
    Cuisine American
    Servings 8
    Calories 373 kcal

    Ingredients
     
     

    • 2 cups heavy whipping cream
    • 14 oz sweetened condensed milk
    • 2 teaspoons pure vanilla extract
    • Pinch of salt
    • 14 gluten free chocolate sandwich cookies

    Instructions
     

    • In a large bowl, whisk together the sweetened condensed milk, vanilla and the salt.
    • In another large bowl using a whisk, or in a large bowl of an electric mixer using the whisk attachment, or using a hand held mixer, beat the heavy cream until soft peaks form.
    • Using a spatula, fold the sweetened condensed milk mixture into the heavy whipping cream. Whisk again until stiff peaks form.
    • Using your hands, break 10 gluten free chocolate sandwich cookies into the liquid ice cream. You want large chunks, not tiny crumbs. I break each cookie into 3-4 pieces. Use the spatula to fold the cookie chunks in. 
    • Pour the ice cream into a 9 x 5 loaf pan. Smooth the top with a butter knife or the back of a spoon. 
    • Break 4 more chocolate sandwich cookies on top and gently press them into the mixture but don’t submerge them. 
    • Cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container. 

    Notes

    Vegan: Use a dairy free heavy whipping cream, sweetened condensed coconut milk that's also gluten free and vegan/ gf rainbow sprinkles. 
    Storing: Store the 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 for up to 14 days.
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 373kcalCarbohydrates: 30gProtein: 6gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 90mgPotassium: 242mgFiber: 1gSugar: 30gVitamin A: 1007IUVitamin C: 2mgCalcium: 180mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Avantika

      June 08, 2022 at 9:05 pm

      Can I half the receipe

      Reply
      • Lee

        June 08, 2022 at 11:51 pm

        Yes you can!! I would just advise storing it in a smaller freezer safe container!

        Reply
    2. John

      November 17, 2021 at 4:17 pm

      5 stars
      This ice cream was so easy to make! Great job!

      Reply
      • Lee

        November 22, 2021 at 2:24 pm

        SO glad you loved it, thanks!

        Reply
    5 from 1 vote

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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