Go Back

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.
5 from 14 votes
Leave a Review »


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


  • 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.
  • Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
  • 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.
  • 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!
  • 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!

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!