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! It's the easiest and most delish cookies and cream ice cream recipe that any Oreo fan will love! As always, it’s gluten free, nut free and egg free!
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 Cinnamon Rolls with "Oreos".
Reasons to Love this Oreo 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 like my Chocolate Chip Ice Cream!
- 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 or the ice cream will have a chemical flavor.
- 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 Vegan
- Make sure the brand of sugar you use is vegan.
- Use a dairy-free heavy whipping cream.
- Only use vegan sweetened condensed milk that's also gluten free.
- 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 some 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 Ice Cream
Here are the step by step instructions to make this homemade oreo cookie ice cream!
Step 1: Mix all the Ingredients Minus the Heavy Cream
In a large bowl, use a spatula or whisk to combine sweetened condensed milk, vanilla and salt.
Step 2: 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 3: Pour in the Condensed Milk Mixture
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks reform.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 4: Fold in the Broken Chocolate Sandwich Cookies
Break 10 chocolate sandwich cookies over the liquid ice cream mixture.
Once all broken in, using a spatula, slowly stir in the cookie chunks until all combined.
Step 5: 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 over the top of the ice cream and gently press them down but don’t submerge them. Cover and freeze overnight.
Expert 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
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.
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.
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.
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. Freeze for up to two 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.
More No Churn Ice Cream Recipes You'll Love
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📖 Recipe
Oreo Ice Cream
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- 2 cups heavy whipping cream
- 14 gluten free chocolate sandwich cookies , broken into chunks (reserve 4 full size cookies for the top)
Instructions
- In a large bowl, using a spatula, combine the 14 ounces sweetened condensed milk, 2 teaspoons pure vanilla extract and the 1 pinch of kosher salt until combined.
- In a separate large bowl, using a whisk or a hand mixer, mix the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream.Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
- Using your hands, break 10 gluten free chocolate sandwich cookies into the liquid ice cream. Use the spatula to fold the cookie chunks in. You want large cookie chunks, not tiny crumbs. I break each cookie into 3-4 pieces
- Pour the ice cream into a 9 x 5 loaf pan or freezer safe ice cream container. Smooth the top of the ice cream 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.
- If using a loaf pan, 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. Enjoy!
Avantika says
Can I half the receipe
Lee says
Yes you can!! I would just advise storing it in a smaller freezer safe container!
John says
This ice cream was so easy to make! Great job!
Lee says
SO glad you loved it, thanks!