No-Churn Oreo Cheesecake Ice Cream
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If you like Oreo cheesecake, you’ll love this creamy, dreamy (and easy!) Oreo cheesecake ice cream.
If you like Oreo cheesecake, you’ll love this easy-to-make Oreo cheesecake ice cream. The base is made with cream cheese, heavy cream, sour cream, sugar and salt, which gives the ice cream a slightly tangy cheesecake flavor and ultra-creamy texture. The crushed Oreos give it a cookies n’ cream vibe that appeals to kids and adults alike. Best of all, you don’t need an ice cream machine to make it. You simply whip up the ice cream base in a food processor, mix in the crushed Oreos, then pop it in the freezer. Eight hours later, you’ll have a dreamy frozen treat that rivals much more complicated recipes requiring an ice cream machine.
You may notice that the base of this recipe is similar to the no-churn cheesecake ice cream from my first cookbook, as well as my no-churn key lime pie ice cream. It makes the creamiest no-churn ice cream and can be used to make any flavor that goes well with cheesecake. If you’ve been disappointed with the texture of no-churn ice creams in the past, I think you’ll be pleasantly surprised by the creaminess of this one.
Table of Contents
“Oh my, this is a wonderful recipe! Sinfully delicious and so easy to make. The hardest part is waiting 8+ hours for it to freeze.”
What You’ll Need To Make No-Churn Oreo Cheesecake Ice Cream
- Oreo Thins: Provide the classic Oreo flavor and texture, adding crunch and richness to the ice cream.
- Cream Cheese: Preferably Philadelphia brand. Gives a tangy and creamy base, reminiscent of traditional cheesecake.
- Heavy Cream: Adds richness and creaminess to the ice cream, resulting in a smooth texture.
- Sour Cream: Enhances the tanginess and richness of the cream cheese, balancing the sweetness of the dessert.
- Sugar: Provides just the right amount of sweetness to complement the tanginess of the cream cheese and sour cream.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To a food processor fitted with the steel blade, add the Oreo thins.
Pulse until the cookies are chopped into crumbs and pieces (be careful not to over-process; it’s nice to have some larger pieces). Transfer the cookies to a separate bowl.
To the food processor (no need to wash it), add the cream cheese, heavy cream, sour cream, sugar, and salt.
Blend until smooth and creamy, and the sugar is completely dissolved, 2 to 3 minutes (rub a bit between your fingers to feel if the sugar is dissolved).
Add the cookie crumbs to the mixture and pulse very briefly just to mix in.
Transfer the ice cream to an ungreased 8×4-inch loaf pan or plastic container large enough to fit the ice cream.
Cover and freeze until solid, about 8 hours or overnight.
Frequently Asked Questions
Sure — if you don’t have a blender, a mixer should work. Just bring the cream cheese to room temperature and crush the cookies by hand.
Yep, the ice cream will keep, tightly covered, for up to a week. Before serving, let it sit out on the countertop for a bit to soften enough to scoop.
Definitely – regular Oreos or Double Stuf will also work. Like the Oreo Thins, you’ll need the equivalent of one cup of chopped cookies.
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No-Churn Oreo Cheesecake Ice Cream
If you like Oreo cheesecake, you’ll love this creamy, dreamy (and easy!) Oreo cheesecake ice cream.
Ingredients
- 14 OREO® Thins (about 1 cup pieces/crumbs)
- 8 oz cream cheese, preferably Philadelphia
- 1 cup heavy cream
- ½ cup sour cream
- ¾ cup + 2 tablespoons sugar
- ¼ teaspoon salt
Instructions
- To a food processor fitted with the steel blade, add the Oreo thins. Pulse until the cookies are chopped into crumbs and pieces (be careful not to over-process; it's nice to have some larger pieces). Transfer the cookies to a separate bowl.
- To the food processor (no need to wash it), add the cream cheese, heavy cream, sour cream, sugar, and salt. Blend until smooth and creamy, and the sugar is completely dissolved, scraping down the sides of the bowl as necessary, about 2 minutes (rub a bit between your fingers to feel if the sugar is dissolved). Add the cookie crumbs to the mixture and pulse very briefly just to mix in. Transfer the ice cream to an ungreased 8x4-inch loaf pan or plastic container large enough to fit the ice cream. Cover and freeze until solid, about 8 hours or overnight. The ice cream will keep for up to 1 week in the freezer.
Nutrition Information
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- Per serving (6 servings)
- Calories: 495
- Fat: 35 g
- Saturated fat: 20 g
- Carbohydrates: 45 g
- Sugar: 38 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 311 mg
- Cholesterol: 106 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this recipe exactly as directed. The dessert is one of the best I’ve ever had, as well as being incredibly easy to make. Highly recommended!
My whole family loved it! I need to make a double batch. Thank you!!!
I made the no churn Oreo cheesecake ice cream for our soup group of 12 doubling the ingredients. I chose this recipe as the desert, thinking it would be quick and yummy. It turned out fantastic everyone loved it. I served it in either waffle cones or a dish. Now it’s the next month and I’ve been asked to bring the desert again, this time no churn Marion berry cheesecake ice cream. Hopefully it will turnout just as well. Thanks for an amazing recipe, Julie
Hi Jenn,
Ohhh, so creamy & very rich, yum! Is it possible to make a light version? If yes, what do you suggest? I was thinking light cream cheese, half and half or even milk, but wasn’t sure if that would mess it up royally because of fat content needed for the end product. Thanks!
Hi Cherie, so glad you liked this! I’ve never tried it with anything reduced fat so not sure how it will impact the texture but I think it’s definitely worth a try. Please LMK how it turns out if you try it with any of these modifications!
Oh my, this is a wonderful recipe! Sinfully delicious and so easy to make. The hardest part is waiting 8+ hours for it to freeze. I only have a mini-food processor, so I used it for the cookies while using a hand mixer with the rest of the ingredients (incl. cream cheese at room temp.). Don’t forget to leave plenty of chunks in the cookies, folks! Thank you once again for making me look like the Dessert King, Jenn!
Can you do this with double stuff Oreos? I have all the ingredients in the house. I can just pull the tops off. Looking for a fun hot day activity to do indoors with my son!
Hi Shelly, Yes – I would just remove the filling from half of them. Please LMK how it turns out!
Dear Jenn,
Just made this recipe today, and the thing that my daughter liked most was how easy it was to put together – not complicated at all! Even my husband who is not a fan of Oreo cookies enjoyed the dessert 🙂
My whole family LOVED this! It is so easy to pull together and totally creamy. I love cookies and cream ice cream and really like having texture in my ice cream (chunks of something yummy) and who doesn’t like Oreos?! I will be making this all summer long. Thanks Jenn for another great recipe! 🙂
Tastes great, just like a frozen oreo cheesecake! The problem is the texture and heaviness. No way is this anything like ice cream. For that reason the reduced rating.
I have a food processor but probably not big enough to make this. Could I use my kitchen aid mixer?
Hi Beth, that should work if you bring the cream cheese to room temperature before you add that, the heavy cream, etc. to the mixing bowl. Also, you’ll need to crush the Oreos by hand. Hope you enjoy!
Wonderful dessert. We topped it with a thick cherry pie filling that made the whole thing unbelievably delicious😋
I am looking so forward to trying this recipe. However, I don”t have a food processor. Can I use a blender or a table mixer? Thanks so much!
Hi Alice, You can use a mixer. Just bring the cream cheese to room temperature and break up the cookies by hand. Hope you enjoy!
Absolutely delicious! This recipe is incredibly easy, and it’s the perfect treat for a hot summer day. I may never buy ice cream again!
Oh my gosh Jennifer!!! This is the best! I’ve never made ice cream and my husband gifted me with a super-duper, heavy-duty food processor, so when I read the recipe, I immediately went to the store and got the ingredients because I wanted to make the recipe and I wanted to use the food processor for the very first time. The ice cream is so luscious it almost didn’t make it to the freezer.
Thank you.