Oreo ice cream

I once made homemade Oreo’s and had this fantastic idea for an Oreo ice cream recipe. It’s basically my three favorite ingredients for an ice cream base with extra Oreo’s as well as white chocolate. Super easy to make and so ridiculously delicious!

Of course if you’re not planning on making your own Oreo cookies, you can totally use store-bought oreo cookies (I’ll share my recipe for these cookies soon). Make sure to get some extra cookies as well, as they are also great for garnishing your ice cream.

You can make this ice cream with an ice cream machine but as I’m fond of no churn ice cream recipes (like this delicious pistachio ice cream or this stroopwafel ice cream), this one is another great example of an easy recipe.

Why this recipe works

• Easy – making homemade ice cream does not get any easier than this delicious Oreo ice cream
• No machine needed – you can make this with or without an ice cream maker

Recipe ingredients

• Heavy cream – you will need to whip the cream to stiff peaks
• Condensed milk – this will make the ice cream deliciously sweet and creamy
• Oreos – I used 200 grams (7 oz) in the ice cream and also a few extra cookies for decorating
• White chocolate – you can also use dark (or milk) chocolate if you prefer

How to make the Oreo ice cream

Making the Oreo ice cream is – as mentioned – simplicity itself. You start by whipping your heavy cream. Add some vanilla paste or use vanilla extract and the condensed milk. Fold it all in using a spatula.

Add the crushed Oreo cookies and the chopped white chocolate and stir through your ice cream mix. Pour into a freezer-safe container or an airtight container and place in the freezer between 4 to 6 hours.

If you’re ready to eat the ice cream, take it out of the freezer about 15 minutes before serving so it scoops more easily.

Storing the Oreo ice cream

You can store the ice cream in the freezer for up to 3 months in an airtight container.