If you’re looking for a show-stopping dessert that’s both rich and ridiculously easy, No-Churn Oreo Cheesecake Ice Cream is truly your golden ticket. Imagine all the creamy, tangy goodness of a classic cheesecake swirled with chunks of everyone’s favorite cookie, Oreo, but with the chilled indulgence of scoopable, dreamy ice cream. The best part? There’s no need for an ice cream maker or fancy equipment. With just a few simple ingredients and a bit of patience for the freezer to do its magic, you’re in for a frozen treat that’ll have everyone coming back for seconds (or thirds!).

No-Churn Oreo Cheesecake Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps it simple, but every ingredient brings its own special something—think creamy texture, rich flavor, and those unforgettable cookie bits. Each one is key to that authentic No-Churn Oreo Cheesecake Ice Cream vibe.

Heavy whipping cream: Whips up light and fluffy, turning the base into velvety, scoopable ice cream.
Sweetened condensed milk: Adds sweetness and silkiness, binding everything without making it icy.
Cream cheese (softened): The cheesecake soul! Make sure it’s soft for a smooth, lump-free blend.
Vanilla extract: Infuses depth and classic flavor, enhancing the creamy base and balancing the cookies.
Crushed Oreo cookies (plus extra for topping): The star mix-in—chocolatey cookies with that nostalgic cream, turning every bite into pure joy.

How to Make No-Churn Oreo Cheesecake Ice Cream

Step 1: Whip the Cream Cheese

Start off by placing your softened cream cheese in a large bowl. Beat it on medium speed until it’s completely smooth—this ensures no lumps sneak into your creamy base. Taking a few extra seconds here really does set the tone for the silky texture we all want in a No-Churn Oreo Cheesecake Ice Cream!

Step 2: Blend in the Sweetened Condensed Milk and Vanilla

Next, pour the sweetened condensed milk and vanilla extract right into the bowl with the cream cheese. Mix everything together until the batter is thick, glossy, and smooth as velvet. This powerhouse combo delivers that signature cheesecake flavor with just the right balance of sweetness.

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream to stiff peaks using either a hand mixer or stand mixer. You’re looking for peaks that stand tall when you pull out the beaters. This is what gives No-Churn Oreo Cheesecake Ice Cream its irresistible, cloud-like body—don’t skimp on this step!

Step 4: Fold It All Together

Gently fold the whipped cream into the cheesecake mixture, going slow and careful so you don’t deflate all that lovely air. Keep folding by hand until there are no streaks of white left, letting everything blend into a single creamy mixture.

Step 5: Add the Oreos

Time for the best part: Tip in the crushed Oreo cookies and fold again just until they’re evenly swirled throughout. Be generous—those little cookie pockets are the highlight of every bite!

Step 6: Freeze

Pour the mixture into a loaf pan or any freezer-safe container, smoothing the top with a spatula. Sprinkle extra crushed Oreos over the surface if you’re feeling fancy. Cover the container tightly and freeze for at least 6 hours, preferably overnight, until the No-Churn Oreo Cheesecake Ice Cream is perfectly firm and scoopable.

How to Serve No-Churn Oreo Cheesecake Ice Cream

Garnishes

Top each scoop with an extra flourish! Try crumbled Oreos, a drizzle of chocolate or caramel sauce, or even a few fresh berries for a color pop. Tiny cheesecake bites or whipped cream also make for a true dessert-standout moment.

Side Dishes

Pair this luscious ice cream with crisp pizzelle cookies, chocolate-dipped strawberries, or a square of fudgy brownie. The creamy, cheesecake-cookies-and-cream vibe plays so well with other rich, chocolatey treats—you could even sandwich a scoop between two chocolate chip cookies for the ultimate ice cream sandwich.

Creative Ways to Present

Scoop the No-Churn Oreo Cheesecake Ice Cream into sundae glasses with layers of cookie crumbs, swirl it into mini graham cracker crusts for individual “frozen cheesecakes,” or serve in waffle cones for a nostalgic twist. For parties, pack individual portions into mason jars—adorable and totally mess-free.

Make Ahead and Storage

Storing Leftovers

Keep any extra No-Churn Oreo Cheesecake Ice Cream in its original loaf pan or transfer to an airtight freezer-safe container. Press a layer of plastic wrap directly onto the surface to ward off freezer burn and keep that just-churned taste alive for a week or two.

Freezing

This ice cream stores beautifully in the freezer for up to two weeks. Since it’s homemade and lacks preservatives, enjoy it at its creamy best within the first week. Also, let the frozen ice cream sit out for about 5 minutes before scooping for ultra-smooth, easily served portions.

Reheating

For this chilled treat, there’s no reheating required—just a little patience. Set the container out at room temperature for 5–10 minutes before serving, which returns the No-Churn Oreo Cheesecake Ice Cream to its dreamiest texture every time.

FAQs

Can I use a different type Dessert

Absolutely! Golden Oreos, chocolate sandwich cookies, or even graham crackers work really well. Just make sure they’re roughly crushed—not powdered—to keep those delicious cookie chunks throughout the ice cream.

What if I don’t have a stand mixer?

No problem—a hand mixer works perfectly for whipping both the cream cheese and the heavy cream. If you don’t have a mixer at all, you can beat the cream by hand with a whisk, though it’ll take a bit of elbow grease!

How do I prevent ice crystals?

The combination of whipped cream and sweetened condensed milk does a fantastic job of stopping ice crystals from forming. For extra insurance, press plastic wrap on the surface of the ice cream before sealing and freezing.

Can I add mix-ins or swirls?

Yes! Try folding in mini chocolate chips, chunks of cheesecake, or swirls of peanut butter or caramel before freezing. Mini marshmallows or a ribbon of fudge can also turn this No-Churn Oreo Cheesecake Ice Cream into your own signature delight.

Is this recipe gluten-free?

If you substitute with certified gluten-free cookies, the rest of the ingredients are naturally gluten-free. Always check packaging to be sure and serve to your heart’s content!

Final Thoughts

No-Churn Oreo Cheesecake Ice Cream is one of those desserts that delivers maximum wow-factor with minimal fuss, and once you try it, I bet you’ll be looking for reasons to whip it up again and again. Give it a go, share it with friends, and get ready to watch everyone fall in love—one dreamy bite at a time.

No-Churn Oreo Cheesecake Ice Cream Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 15 minutes (plus freezing time)
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the irresistible combination of creamy cheesecake, crunchy Oreo cookies, and the cool refreshment of homemade ice cream with this easy no-churn Oreo cheesecake ice cream recipe. Perfect for satisfying your sweet tooth on hot summer days!

Ingredients

Scale

For the Ice Cream:

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
8 oz cream cheese (softened)
1 teaspoon vanilla extract
1½ cups crushed Oreo cookies (plus extra for topping, optional)

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Instructions

Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, and mix until fully combined and creamy.
Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Incorporate Oreos: Fold in the crushed Oreos. Pour the mixture into a loaf pan or freezer-safe container, smoothing the top.
Freeze: Sprinkle additional crushed Oreos on top if desired. Cover and freeze for at least 6 hours or overnight until firm.

Notes

You can substitute Golden Oreos or add swirls of chocolate or caramel sauce for a fun twist.
For the best texture, let it sit at room temperature for 5 minutes before scooping.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Freezing
Cuisine: American