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)
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
Nutrition
- Serving Size: ½ cup
- Calories: 340
- Sugar: 25g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
