once upon a chef

No-Churn Oreo Cheesecake Ice Cream


– 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

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.


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. The ice cream will keep for up to 1 week in the freezer.