No Churn Oreo Ice Cream
It’s the summer season, and the time for tasty treats. We all have different tastes though, and some of us like the ones that are made from the flavors of ice cream, but not the ones that are made from milk. With a package of oreo cookies, you can make the treat you want, and that’s awesome. But there’s one problem. Most of the ice cream recipes require a lot of churning time and lots of patience. And if you are in a hurry, you have to spend a long time in the kitchen, watching the ice cream as it churns.
If you are looking for a ice cream recipe that does not require extensive equipment, time, or patience to make, look no further. This is a seriously simple recipe. I simply used my trusty hand-me-down ice cream maker, poured in some ingredients, and cooked it for a few hours until it was done. The result was a delicious, creamy, and rich ice cream that was perfect for scooping or eating as is.
I have a problem with ice cream. I’m not able to buy ice cream regularly because it is not available in my city, and most ice cream shops around I simply do not happen to be near. I recently came up with a solution to this problem. I found a recipe for no churn ice cream, and I wanted to put it to the test. The recipe called for a few ingredients that I either was able to purchase or was able to make with minimal effort. I was really excited to try making this after I saw that it could be made in a food processor, which is not something I am normally able to do.
Did you know that all you need is two ingredients: salt and ice to create excellent ice cream? I didn’t realize it till now! This No Churn Oreo Ice Cream is very tasty and easy to prepare. Since we’ve started hanging out at home, this has become a nightly routine for us!
My son’s beloved teacher has started doing weekly Zoom sessions with his class to conduct scientific projects. He is really thrilled about them and anticipates them! She showed them how to make basic ice cream in a ziplock bag last week. I decided to take things to the next level!
Is it necessary for me to utilize Double Stuffed Oreos?
Not in the least! I quickly phoned Amanda to share our happy news the night the kids and I came up with this wonderful concept! She wanted to try it as well, but all she had at home were Mint Oreos, so she gave them a go! They had excellent mint chocolate ice cream in only a few minutes! If you’re using normal oreos, we suggest adding the cream from the middle of three or four additional cookies to assist enhance the creamy, wonderful taste!
Is it okay if I use a different kind of milk?
If you’re using cow’s milk, we strongly advise you to use whole milk. Because there are only two ingredients in this recipe, it’s critical to use whole milk to create a creamy texture. If using soy, almond, cashew, coconut, or any other kind of milk, we recommend choosing vanilla flavored if at all feasible!
Ingredients for our Oreo Ice Cream with No Churn
- Milk (whole)
- sodium chloride (coarse preferred)
- Bag large enough to hold a sandwich
- Bag with a gallon capacity
How to create Oreo Ice Cream with No Churn
Chop Oreos into pieces; they may be large or tiny, depending on your preference.
Fill a sandwich bag halfway with cookie bits.
1/2 cup milk should be added to the same bag.
Remove as much air as possible by squeezing the bag.
Fill a bigger, gallon-sized bag halfway with ice.
On top of the ice, sprinkle 1/2 cup salt.
Place the sandwich bag with the milk and cookie mixture in the ice and salt bag. Seal the bag and squeeze out as much air as you can.
SHAKE a gallon-sized bag wrapped with a dish towel!!! 3–4 minutes of shaking It’s not necessary to shake vigorously to keep the ice and salt circulating. Make careful you don’t shake the bag too hard or it may burst open, causing a mess!
Stop after 2 minutes and gently press on the inside bag to check whether your ice cream is starting to firm. You may choose how solid you want it to be. Continue shaking if you want the ice cream to be a bit firmer.
Once it’s the consistency you want, gently unzip the gallon bag and remove the lunch bag. When opening an ice cream bag, take cautious not to let any salt water inside the bag; it won’t harm you, but it won’t taste nice!
Ice cream may be eaten straight from the bag or poured into a bowl.
With all of our extra family time recently, I believe we have definitely established a new ritual after dinner! Keep an eye out for all of the other varieties we’ve come up with—my ice cream samplers have been up for the task of coming up with new tastes.
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2 minute prep time
3 minutes to cook
5 minutes in total
- 3–4 Oreo biscuits
- 1/2 gallon of whole milk
- 3 quarts ice
- a half cup of salt (coarse salt if possible)
- Chop Oreos into pieces; they may be large or tiny, depending on your preference.
- Fill a sandwich bag halfway with cookie bits.
- 1/2 cup milk should be added to the same bag.
- Remove as much air as possible by squeezing the bag.
- Fill a bigger, gallon-sized bag halfway with ice.
- On top of the ice, sprinkle 1/2 cup salt.
- Place the sandwich bag with the milk and cookie mixture in the ice and salt bag.
- Seal the bag and squeeze out as much air as you can.
- SHAKE a gallon-sized bag wrapped with a dish towel!!!
- 3–4 minutes of shaking
- Stop after 2 minutes and gently press on the inside bag to check whether your ice cream is starting to firm.
- Once it’s the consistency you want, gently unzip the gallon bag and remove the lunch bag.
- When removing the ice cream bag from the freezer.
- Ice cream may be eaten straight from the bag or poured into a bowl.
Have you tried this recipe yet?
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The other day I decided to make my own No Churn Oreo Ice Cream. It was really easy: I just added vanilla ice cream to a bowl of Oreo crumbs and mashed them together. And then I froze the mixture to form ice cream. I have to admit, it’s not as good as the original—but it’s still delicious.. Read more about no churn strawberry ice cream and let us know what you think.