Creamy, rich, and packed with crunchy cookie bits, Oreo Ice Cream is a delicious frozen dessert loved by kids and adults alike. Made with crushed Oreo cookies blended into smooth vanilla cream, this easy homemade ice cream is perfect for summer treats, parties, or anytime you crave a cool and indulgent dessert. Best of all, it can be made without an ice cream machine.
Whip the Cream: In a large bowl, whip chilled heavy cream until soft peaks form.
Prepare the Base: In another bowl, mix condensed milk and vanilla extract until smooth.
Combine Mixtures: Gently fold the whipped cream into the condensed milk mixture to keep it light and airy.
Add Oreos: Crush Oreo cookies into small chunks and fold them evenly into the mixture.
Transfer to Container: Pour the mixture into an airtight freezer-safe container and smooth the top.
Freeze: Cover and freeze for at least 6–8 hours or overnight until firm.
Serve: Scoop and serve chilled, optionally topped with extra crushed Oreos or chocolate syrup.
2 cups heavy whipping cream (chilled)
2 tbsp powdered sugar (optional)
1 can (400 g) sweetened condensed milk
Chocolate syrup (optional topping)
12–15 Oreo cookies (crushed)
1 tsp vanilla extract
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