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homemade mint Oreo ice cream

No Churn Mint Oreo Ice Cream

Prep Time 10 mins
6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine American
Servings 8


  • 1 can sweetened condensed milk
  • 2 cups heavy cream
  • 20 mint or regular Oreo cookies
  • ½ Tsp mint extract
  • 4 drops green gel food coloring


  • Pre-freeze the loaf pan or bowl that you will be freezing the ice cream in.
  • With a stand or electric mixer, whip the heavy cream in a large bowl until stiff peaks form.
  • In a separate large bowl, combine the condensed milk, mint extract, and the green gel food coloring until you get a shade of green that you want to use. I tend to use 2-4 drops for ice cream.
  • Gently add the whipped cream from the first bowl to the second bowl and stir until combined.
  • Drop the Oreos into a large zipper sealed baggie and crush them with a rolling pin until you have a crumb mixture.
  • Gently fold the cookie crumbles into the bowl of the cream mixture; save a handful of the crumbs for the top of the final ice cream.
  • Spread cookie cream mix into the loaf pan or bowl you had pre-freezing in the freezer and top with a handful of the remaining Oreo crumbs.
  • Cover the pan with a layer of saran wrap and on top of that cover with a layer of aluminum foil and store in the freezer for 5-6 hours before serving.
Keyword easy, ice cream, mint, no churn, oreo