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5.0 from 51 votes

No Churn Strawberry Oreo Ice Cream

This no churn strawberry oreo ice cream is the perfect summer treat! Comes together fast with all the flavor of strawberries and oreos.

Prep Time
30 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups chopped strawberries
  • 3 tablespoons sugar
  • 15 Oreo cookies, plus a few extra for topping
  • 1 ½ cups cold heavy cream
  • ⅔ cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions

    Cup of Yum
  1. Place the strawberries and the sugar in a saucepan over medium-low heat. Stir to combine and then let the strawberries cook until they are saucy and juicy, stirring often, about 8 to 10 minutes. You can mash some of the berries as you go! Essentially you want a somewhat chunky strawberry sauce. You can also blend the mixture if you’d like it smooth. Remove the mixture from the heat and let it cool completely.
  2. Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
  3. Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Beat in the cooled strawberry puree. Use a spatula to fold in the crushed oreo cookies, stirring until combined.
  4. Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top or any extra strawberry puree from the bowl!
  5. Freeze for at least 6 hours before scooping and serving. After the initial set in the freezer, this does get a bit hard to scoop, so I’d suggest removing it about 20 minutes or so before you’d like to scoop it!