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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This couldn’t have been easier or taste more delicious. So rich, even a small amount is completely satisfying! I forgot to buy sour cream so I threw in a bit of half and half and the finished product was still perfection. Another great recipe from Jenn!
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