No-Churn Oreo Cheesecake Ice Cream
This post may contain affiliate links. Read my full disclosure policy.
Rich, creamy, and packed with cookies-and-cream flavor, this no-churn Oreo cheesecake ice cream comes together in minutes—no special equipment needed.
If you like Oreo cheesecake, you’ll love this easy Oreo cheesecake ice cream. The base is made with cream cheese, heavy cream, sour cream, sugar, and salt, which gives it a subtle tang and an ultra-creamy texture. Crushed Oreos are folded in for that classic cookies-and-cream vibe that both kids and adults love. Best of all, there’s no ice cream machine required—you simply blend the base in a food processor, stir in the cookies, and pop it in the freezer.
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’s my go-to for no-churn because it turns out especially creamy and works with just about any flavor that pairs well with cheesecake. If you’ve been underwhelmed by no-churn ice cream in the past, I think you’ll be pleasantly surprised by this one.
“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
Step 1: Crush the cookies. Add the Oreo Thins to a food processor fitted with the steel blade and pulse until you have a mix of fine crumbs and small pieces—don’t overdo it; a few larger bits are nice. Transfer to a bowl.
Step 2: Blend the base. Add the cream cheese, heavy cream, sour cream, sugar, and salt to the food processor (no need to wash it) and blend until smooth and creamy, 2 to 3 minutes. The sugar should be fully dissolved—rub a little between your fingers to check; it should feel completely smooth, not gritty.
Step 3: Mix it all together. Add the cookie crumbs to the mixture and pulse very briefly just to mix in.
Step 4: Freeze and serve. 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. Serve and enjoy!
More Desserts You’ll Love
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
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I love the coffee ice cream, so I will definitely try this as well! So easy and it looks delicious!! Thank you for these recipes Jen!
I love this recipe! My husband suggested using the mint Oreo thins and I admit that it was even better. I had to tend to a dog situation and over mixed the crumbles and cream turning it into “grey stuff” which was indeed delicious. I used cupcake pans with liners and an Oreo thin at the bottom before spooning in a large dollop of the mixture for about 24 total. After two hours in the freezer, the ice cream was frozen and ready to serve. The cupcake liners made it easy to serve and save for later. Thank you for all your fantastic recipes!
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