I packed this creamy no-cook Cookies and Cream Ice Cream with so many Oreo chunks, every scoop is rich, dreamy, and loaded. No eggs, no fuss, just a freezer-worthy treat that disappears fast.

Jump to Recipe

I’m obsessed with cookies and cream ice cream when it’s thick, creamy, and absolutely packed with Oreo cookies, not sprinkled with a sad little handful. This is the kind I want straight from the freezer, spoon dragging through those crunchy, chocolatey chunks and sweet vanilla cream.

And yes, I fully dig around for the biggest pieces. No shame.

I love how sweetened condensed milk gives it that rich, smooth bite that makes every scoop feel extra loaded. But the real reason I keep coming back?

That cookies-to-cream ratio. Big chunks.

Cold creaminess. Total Oreo chaos in the best way ever.

Ingredients

Print Recipe (No Advertisments)

Cold heavy cream makes it rich, fluffy, and scoop-shop creamy.
Basically, the good stuff.
Whole milk lightens things up so it’s not just frozen whipped cream.
Sweetened condensed milk brings sweetness and that smooth, no-icy-bits texture.
Vanilla makes the cookie flavor taste warmer and more homemade, not flat.
Fine salt keeps the sweetness in check.
Tiny ingredient, big difference.
Chopped Oreos add crunch, soft cookie bits, and that classic cookies-and-cream look.
Plus, the cream filling melts in and makes every bite a little sweeter.

Ingredient Quantities

2 cups (480 ml) heavy cream, cold

1 cup (240 ml) whole milk, cold

1 (14 ounce / 397 g) can sweetened condensed milk

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

18 Oreo cookies (or similar sandwich cookies), coarsely chopped, about 2 cups

How to Make this

Print Recipe (No Advertisments)

1. Place a large mixing bowl and beaters in the refrigerator for 10 to 15 minutes to chill.

2. Chop 18 Oreo cookies coarsely, reserving about 1/2 cup of chunks for folding in at the end and optional extra for topping.

3. Pour 2 cups cold heavy cream into the chilled bowl and whip on medium-high speed until stiff peaks form.

4. In a separate bowl combine 1 can sweetened condensed milk, 1 cup cold whole milk, 1 1/2 teaspoons pure vanilla extract, and 1/4 teaspoon fine salt; stir until smooth.

5. Gently fold about one third of the whipped cream into the condensed milk mixture to lighten it.

6. Fold in the remaining whipped cream until fully incorporated and the mixture is smooth and uniform in color.

7. Fold in about 1 1/2 cups of the coarsely chopped Oreo cookies, leaving some larger pieces intact for texture.

8. Pour the mixture into a freezer-safe loaf pan or container, smoothing the top; sprinkle the reserved cookie chunks on top and gently press them in.

9. Cover tightly with plastic wrap or a lid and freeze until firm, at least 6 hours or preferably overnight.

10. When ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly, then scoop and enjoy.

Equipment Needed

1. Large mixing bowl (chillable)
2. Electric hand mixer with beaters
3. Measuring cups and measuring spoons
4. Rubber spatula for folding
5. Chef knife
6. Cutting board
7. Freezer safe loaf pan or container
8. Plastic wrap or tight fitting lid
9. Refrigerator and freezer
10. Ice cream scoop or large spoon

FAQ

Can I make this no-churn or do I need an ice cream maker? You can make it no-churn; the recipe as written is a classic no-churn method using whipped heavy cream folded into sweetened condensed milk for a creamy, scoopable texture without an ice cream maker.

How long does it need to freeze before serving? Freeze for at least 6 hours or preferably overnight for best firmness and scoopability.

How should I store leftovers and how long do they keep? Transfer to an airtight container and press a piece of parchment directly on the surface to prevent ice crystals. Store in the freezer up to 2 weeks for best texture, up to 1 month acceptable.

Can I use different cookies or add mix-ins? Yes. Swap in chocolate sandwich cookies, gluten free sandwich cookies, or coarsely chopped chocolate chip cookies. Fold in mix-ins gently at the end to keep chunks evenly distributed.

How do I keep the cookies from getting too soggy? Fold the coarsely chopped cookies in at the end and avoid overmixing. For crisper chunks, reserve some pieces to sprinkle on top just before serving.

Is this recipe safe without eggs and pasteurization? Yes. This no-churn recipe contains no raw eggs. Use pasteurized heavy cream and milk if you prefer extra food safety assurance.

Cookies And Cream Ice Cream Recipe Substitutions and Variations

Heavy cream:
- Full fat canned coconut milk, chilled, for a dairy free version
- Equal parts half and half to increase richness without full cream
- Homemade cream substitute: 3 parts whole milk plus 1 part melted unsalted butter, chilled
Whole milk:
- Reduced fat milk plus a splash of cream to preserve mouthfeel
- Unsweetened almond or oat milk for a lighter or dairy free option
- Evaporated milk diluted with an equal part water for extra creaminess
Sweetened condensed milk:
- Sweetened condensed coconut milk for a dairy free swap
- Homemade: simmer 2 cups whole milk with 1 1/4 cups sugar until thickened and cooled
- Evaporated milk plus 3/4 to 1 cup granulated sugar, heated until sugar dissolves and cooled
Oreo cookies:
- Any chocolate sandwich cookies or gluten free sandwich cookies
- Chocolate wafer cookies or crushed chocolate chip cookies for texture variation
- Crushed Biscoff or graham crackers for a spiced or honey note in place of chocolate

Pro Tips

1. Chill everything longer if you can: pop the mixing bowl and beaters in the freezer for 20 to 30 minutes so the cream whips up faster and holds stiffer peaks, which makes folding smoother and the texture lighter.

2. Save a few full cookie halves for texture: larger pieces give satisfying bites after freezing. If you want less cookie crumbling, stir those big chunks in right before freezing rather than during folding.

3. Avoid overfolding: use a gentle folding motion with a spatula until you can no longer see streaks of whipped cream. Overmixing will deflate the air you just beat in and make the ice cream dense.

4. Temper the sweetness and prevent iciness: try swapping 1/4 to 1/3 cup of the whole milk for a tablespoon or two of vodka or a liqueur you like. Alcohol lowers the freezing point so the texture stays scoopable, and a small amount will not affect flavor balance.

Cookies And Cream Ice Cream Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I packed this creamy no-cook Cookies and Cream Ice Cream with so many Oreo chunks, every scoop is rich, dreamy, and loaded. No eggs, no fuss, just a freezer-worthy treat that disappears fast.

Servings

servings

Calories

503

kcal

Equipment: 1. Large mixing bowl (chillable)
2. Electric hand mixer with beaters
3. Measuring cups and measuring spoons
4. Rubber spatula for folding
5. Chef knife
6. Cutting board
7. Freezer safe loaf pan or container
8. Plastic wrap or tight fitting lid
9. Refrigerator and freezer
10. Ice cream scoop or large spoon

Ingredients

2 cups (480 ml) heavy cream, cold
1 cup (240 ml) whole milk, cold
1 (14 ounce / 397 g) can sweetened condensed milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
18 Oreo cookies (or similar sandwich cookies), coarsely chopped, about 2 cups

Directions

Place a large mixing bowl and beaters in the refrigerator for 10 to 15 minutes to chill.
Chop 18 Oreo cookies coarsely, reserving about 1/2 cup of chunks for folding in at the end and optional extra for topping.
Pour 2 cups cold heavy cream into the chilled bowl and whip on medium-high speed until stiff peaks form.
In a separate bowl combine 1 can sweetened condensed milk, 1 cup cold whole milk, 1 1/2 teaspoons pure vanilla extract, and 1/4 teaspoon fine salt; stir until smooth.
Gently fold about one third of the whipped cream into the condensed milk mixture to lighten it.
Fold in the remaining whipped cream until fully incorporated and the mixture is smooth and uniform in color.
Fold in about 1 1/2 cups of the coarsely chopped Oreo cookies, leaving some larger pieces intact for texture.
Pour the mixture into a freezer-safe loaf pan or container, smoothing the top; sprinkle the reserved cookie chunks on top and gently press them in.
Cover tightly with plastic wrap or a lid and freeze until firm, at least 6 hours or preferably overnight.
When ready to serve, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly, then scoop and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.