Oreo Ice Cream Without Whipping Cream and Condensed Milk
So you’re craving Oreo ice cream but your fridge is giving you “bare minimum” energy? No whipping cream. No condensed milk. Just vibes and a pack of Oreos staring at you dramatically.
Good news: we’re making ridiculously creamy, scoopable Oreo ice cream with basic ingredients. No fancy stuff. No ice cream machine. No culinary degree required. Just you, a bowl, and a mild obsession with cookies.
Let’s do this.
Why This Recipe is Awesome
First of all, it’s budget-friendly. No heavy cream. No sweetened condensed milk. We’re not trying to refinance the house for dessert.
Second, it’s easy enough that even “I-burn-toast” people can nail it. You don’t need an ice cream maker or advanced math skills. If you can crush cookies without eating all of them first, you’re qualified.
Third, it’s actually creamy. Like, surprisingly creamy. The texture is smooth, scoopable, and loaded with crunchy Oreo bits. It tastes like you tried way harder than you actually did.
And honestly? There’s something satisfying about making ice cream from scratch and casually saying, “Oh this? Yeah, I made it.”
Ingredients You’ll Need
Here’s the short, sweet grocery list (aka probably already in your kitchen):
- 2 cups full-fat milk – Please don’t use watery skim milk. We want creaminess, not sadness.
- 1 cup powdered sugar – Dissolves easily and keeps things smooth.
- 2 tablespoons cornstarch – The secret weapon for thickness. Trust it.
- 1 teaspoon vanilla extract – Optional but highly recommended for flavor glow-up.
- 12–15 Oreo cookies – Crushed, chopped, smashed whatever feels therapeutic.
That’s it. Five ingredients. No drama.
Step-by-Step Instructions
1. Make the Base
Pour about 1½ cups of milk into a saucepan and place it over medium heat. Let it warm up but don’t boil it like you’re angry at it. Stir occasionally.
2. Mix the Thickener
In a small bowl, combine the remaining ½ cup milk with cornstarch. Stir until smooth. No lumps allowed. We’re making ice cream, not pudding surprise.
3. Thicken It Up
Once the milk in the pan feels hot (but not bubbling wildly), add the cornstarch mixture. Stir constantly. Within a few minutes, it will thicken slightly.
Add powdered sugar and keep stirring until everything dissolves and the mixture looks smooth and glossy. Remove from heat.
4. Add Vanilla
Stir in the vanilla extract while the mixture is still warm. It smells amazing already, right?
5. Cool It Down
Let the mixture cool completely. Room temperature first, then refrigerate for at least 1 hour. Don’t skip chilling this helps the texture later.
6. Crush the Oreos
While waiting, crush the Oreos. You can:
- Put them in a zip bag and smash with a rolling pin
- Pulse them in a food processor
- Or break them by hand if you enjoy chaos
Keep some chunks bigger for crunch.
7. Combine & Freeze
Once the base is chilled, stir it well. Add the crushed Oreos and mix evenly.
Pour into a freezer-safe container. Freeze for 2–3 hours.
8. Stir (Optional but Smart)
Every hour, take it out and give it a quick stir. This helps prevent ice crystals and keeps it creamy. If you forget? It’s okay. We’re not robots.
9. Final Freeze
After 6–8 hours, it should be firm and scoopable. Let it sit at room temperature for 5 minutes before serving. Then grab a spoon and live your best life.
Common Mistakes to Avoid
Skipping the cornstarch.
Nope. That’s what makes this thick and creamy without cream. Don’t rebel against science.
Boiling the milk aggressively.
We’re heating, not launching a dairy rocket. Gentle heat = smooth texture.
Not chilling the base.
Impatience ruins ice cream. Let it cool properly or you’ll get icy results. Rookie move.
Adding Oreos while the base is hot.
They’ll go soggy instantly. We want crunchy bits, not cookie soup.
Forgetting to stir during freezing (if you can).
It helps with texture. Not mandatory, but highly recommended.
Alternatives & Substitutions
Want to switch things up? I support that energy.
- Use brown sugar instead of powdered sugar for a slightly caramel-like flavor. It changes the vibe in a good way.
- Add a splash of chocolate syrup for extra richness. Because why not?
- Swap Oreos for chocolate chip cookies if that’s what you have. It’s your kitchen.
- Stir in mini chocolate chips for extra crunch. More texture = more fun.
- Add a spoon of peanut butter for a cookies-and-cream-meets-Reese’s situation. IMO, elite combo.
Just don’t substitute the milk with water. That’s not a substitution. That’s sabotage.
Final Thoughts
See? You didn’t need whipping cream. You didn’t need condensed milk. You didn’t even need fancy equipment. Just milk, sugar, cornstarch, and a strong emotional attachment to Oreos.
This recipe proves you can make creamy, delicious ice cream with simple ingredients and a little patience. And honestly, that’s kind of empowering.
Now go scoop yourself a bowl. Add extra crushed Oreos on top if you’re feeling dramatic. Impress your family or just eat it straight from the container in cozy silence.
You’ve officially earned homemade Oreo ice cream bragging rights.
