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This is an incredibly simple, no-churn Oreo ice cream recipe that requires only three ingredients. It's wonderfully creamy, sweet, and packed with delicious Oreo cookie pieces, making it a perfect and easy-to-make dessert.
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Crush 6-12 Oreo cookies in a food processor. → Whip 600ml of thickened cream until stiff peaks form. → Gently fold in one can of sweetened condensed milk and the crushed Oreos. → Pour the mixture into a freezer-safe container and freeze for at least 4-6 hours or overnight. → Scoop and enjoy your homemade Oreo ice cream.
Crush 6-12 Oreo cookies in a food processor. → Whip 600ml of thickened cream until stiff peaks form. → Gently fold in one can of sweetened condensed milk and the crushed Oreos. → Pour the mixture into a freezer-safe container and freeze for at least 4-6 hours or overnight. → Scoop and enjoy your homemade Oreo ice cream.
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You can adjust the number of Oreos from 6 to 12 depending on how much cookie flavor you want.
If you don't have a food processor, you can place the Oreos in a ziplock bag and crush them with a rolling pin.
Make sure to use a freezer-safe container with a tight-fitting lid to prevent ice crystals from forming.
For the best results, it's recommended to freeze the ice cream overnight.
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