Stunning No Churn Strawberry Oreo Ice Cream: 15 Min

Homemade ice cream is just the best, isn’t it? That creamy, cold texture beats anything you buy at the store, hands down. But honestly, who has space for a big ice cream maker that takes up half the counter? I certainly don’t, and for years, that kept me from making my own! Then I discovered this trick, and now I can whip up amazing flavors fast. Seriously, this **No Churn Strawberry Oreo Ice Cream** recipe is my absolute savior. We are talking two main ingredients plus the mix-ins, no churning required, and it tastes like you spent all day making it. You’re going to be hooked on how simple this dessert is!

Why This No Churn Strawberry Oreo Ice Cream Recipe Works

When I first tried making ice cream without a machine, I was skeptical. How could it possibly work?

The magic is just simple chemistry, really! We whip the heavy cream until it’s light and fluffy—that’s where all the air and volume come from, which would normally be the churning part. The sweetened condensed milk is the other superstar; it keeps things sweet but, more importantly, it stops those big icy crystals from forming when it freezes. That’s why this super simple strawberry and Oreo combination freezes up so beautifully creamy.

Prep Time and Yield for No Churn Strawberry Oreo Ice Cream

Don’t let the freezing time scare you off! The actual hands-on time for this dessert is next to nothing. You’re looking at about 15 minutes of prep time, and honestly, the cooking time is zero minutes because we aren’t cooking anything!

The total time you need to wait before digging in is about 6 hours and 15 minutes, mainly while it sets up hard in the freezer. This recipe is perfect for serving up six hungry people, so if you have a bigger crowd, you’ll just want to double up the batch!

Gathering Ingredients for No Churn Strawberry Oreo Ice Cream

Okay, let’s talk about what you need to grab from the pantry and fridge. The ingredient list for this amazing dessert is incredibly short, which is why I love it so much. You don’t need anything fancy—just the basics to get that creamy, dreamy texture we’re after.

First up, you absolutely must have 2 cups of heavy whipping cream, and please make sure it’s freezing cold when you start. Next, grab a 14-ounce can of sweetened condensed milk; this is the backbone of the whole operation! Don’t forget about 1 teaspoon of good vanilla extract for that warm background flavor.

For the fun stuff, you need about 1 cup of fresh strawberries that you’ll puree yourself—I think that makes the flavor so much brighter than using jam! And finally, my favorite part: 1 cup of Oreo cookies, crushed up lightly. I like to leave some bigger chunks in there, so for the best texture, crush them coarsely. If you want to see how I handle different fruits in other similar frozen treats, check out my guide on no churn blueberry ice cream; the base mix-ins are handled similarly!

Essential Equipment for Your No Churn Strawberry Oreo Ice Cream

You’re going to love this part because it proves just how little you need to make this spectacular ice cream. Seriously, I keep all this stuff handy all the time now.

The most important tool here is an electric mixer. I use my stand mixer, but a decent hand mixer works just fine too! You need that power to whip the cream up properly until it holds stiff peaks, which makes or breaks the volume. Don’t even try to whisk all that cream by hand unless you are prepping for a serious arm workout!

Next, you’ll need a nice big bowl for whipping the cream—and remember what I said earlier? Make sure it’s cold! If you can stick it in the freezer for about 15 minutes beforehand, that’s even better.

Once everything is mixed, you’ll need a flexible spatula. You have to be gentle when folding everything together, especially when introducing the fluffy cream to the dense condensed milk mixture. A spatula allows you to scrape the sides and fold without knocking all that precious air out.

Finally, think about storage. You need a freezer-safe container ready to go. Most people, myself included, use a standard loaf pan because it’s the perfect size and shape for slicing later. Just make sure whatever you use has a tight-fitting lid or be ready to cover it really well with plastic wrap before it hits the deep freeze!

Step-by-Step Instructions for Perfect No Churn Strawberry Oreo Ice Cream

Honestly, the steps are so simple, it feels like cheating! This is where that 15 minutes of prep time really pays off. Remember, the key to success here is being gentle with the mixture once we start combining things.

If you want that fantastic, rich color, make sure you blend those strawberries until they are as smooth as silken cloth—no one wants big chunks of raw berry when they expect creamy swirl!

If you’re prepping for the cookies, you can get a head start on crushing those Oreos while we work on the base. If you have a moment, check out this decadent chocolate cheesecake recipe; it uses Oreos in a completely different way!

Whipping the Cream Base for No Churn Strawberry Oreo Ice Cream

Step one is cooling everything down! Make sure that large bowl and your whisk attachment have spent at least 15 minutes chilling in the freezer. Seriously, don’t skip this; it helps the cream whip up so much faster.

Pour that cold heavy whipping cream right into the chilled bowl. Now, turn on your mixer and beat it until you get what we call stiff peaks. That means when you lift the whisk, the cream stands straight up without flopping over. It needs to hold its shape perfectly!

While the mixer is on a low setting, take your time mixing the sweetened condensed milk and vanilla extract in a separate, room-temperature bowl. This keeps the texture consistent before we introduce it to the airy cream.

Folding in Flavor: Strawberries and Oreos for No Churn Strawberry Oreo Ice Cream

Now comes the mixing, and this is where patience is a virtue! You need to gently fold that condensed milk mixture into your stiff whipped cream. Use your rubber spatula and cut down the middle, then scoop up from the bottom—repeat. We do this super gently because we don’t want to deflate all that lovely air we just whipped in.

Once that’s just combined, it’s time for the strawberries. Fold in your smooth strawberry puree until you see beautiful pink streaks—you don’t want a uniform color here; those ribbons of color are what make it look homemade and delicious!

Finally, gently fold in your crushed Oreos last. We only mix until they are evenly distributed. Overmixing at this stage can break up your cookies too much. Pour that beautiful creation into your loaf pan, cover it tightly, and let it freeze for at least six hours until it’s completely firm. You’ve earned that ice cream!

Tips for Making the Best No Churn Strawberry Oreo Ice Cream

Even a recipe this easy can be elevated with a few insider tricks I’ve picked up over testing batches until my freezer was overflowing! These little steps are the difference between good homemade ice cream and the kind that makes people ask for your secret.

First, let’s talk about long-term storage, because nobody wants weird, icy-tasting ice cream six days later. After you pour your base into the loaf pan, you must cover it tightly. I mean, really tight! Press a layer of plastic wrap directly onto the surface of the ice cream mixture before putting the lid on the container. This prevents any freezer burn or funky smells from sneaking in. Trust me, I learned this the hard way when my first batch tasted faintly of last month’s frozen peas!

When you are pureeing those strawberries, if you feel like the flavor is a little flat—which can happen depending on the season—try adding just a tiny squeeze, maybe half a teaspoon, of fresh lemon juice to the puree before you fold it in. It doesn’t make the ice cream taste sour, but it really brightens up that strawberry flavor and makes it pop against the sweet condensed milk. It’s a game-changer for that fresh-from-the-patch taste!

Now, the moment of truth: serving! Since this is a no-churn recipe, it freezes up quite firm, denser than the commercial stuff. If you try to scoop it straight out of the deep freeze, you’ll just struggle, and the chunks of Oreo will break off awkwardly. The trick is to let it temper on the counter for about five minutes before you try scooping. This slight softening makes for the cleanest scoops you’ve ever managed! I sometimes use this same patience technique when cutting into a proper baked dessert, like this Oreo cheesecake.

Also, since we are dealing with Oreos, make sure you crush them to your preferred texture right before folding them in. If you crush them too early, they absorb moisture from the cream base and turn soft instead of providing that satisfying, crunchy bite we want!

Storage and Serving Suggestions for No Churn Strawberry Oreo Ice Cream

Once you manage to scrape the last bit of that perfect ice cream into your loaf pan and cover it up, you need to know how to properly store it so it stays amazing! Because we don’t have artificial stabilizers, this needs a bit of tender, loving care in the freezer.

I always recommend keeping your No Churn Strawberry Oreo Ice Cream covered as tightly as humanly possible. Remember what I said about the plastic wrap pressed directly onto the surface? Do that first, and then seal the container lid on top. If you do this, it should stay wonderfully scoopable and delicious for about two full weeks. Any longer than that, and you might start noticing some slight hardening, though it’s still perfectly safe to eat, of course!

Now for the fun part: serving! This combination of bright strawberry and crunchy Oreo is rich enough to stand on its own, but sometimes you just need a little something extra on the side, right?

My husband loves having a scoop alongside a warm, fudgy brownie—the contrast between the warm chocolate and the freezing cold ice cream is just heavenly. If you go that route, a drizzle of simple, melted chocolate sauce over the top is a must. It melts slightly on contact, and it’s pure decadence.

Alternatively, if you want to lean into that fruity side, a topping of thinly sliced fresh strawberries, maybe lightly macerated in a tiny bit of sugar beforehand, really complements the base. If you’re feeling particularly ambitious and want another decadent dessert experience, you might try looking at my thoughts on making a lovely strawberry cheesecake recipe sometime too, for another fruity fix!

Whatever you serve it with, just make sure you pull it out of the deep freeze about five minutes early so it scoops perfectly. Enjoy every spoonful!

Frequently Asked Questions About No Churn Strawberry Oreo Ice Cream

I get so many messages about texture and keeping this dessert perfect, so let’s tackle those quick questions you might have before you stash this in the deep freeze!

When it comes to making this strawberry Oreo ice cream, the biggest thing people worry about is getting it too hard. You want a scoopable treat, not a block of ice, right? I’ve got a few little secrets to share about managing the texture that I think you’ll love.

Can I use frozen strawberries instead of fresh for this No Churn Strawberry Oreo Ice Cream?

Oh, absolutely you can! Fresh ones taste the brightest, especially when they are in season, but frozen strawberries work just fine. The absolute most important thing you have to remember, though, is to make sure they are completely thawed out first.

Once they are thawed, you need to drain off every drop of liquid you can press out of them. If you don’t drain them well, all that extra water will get into your condensed milk base, and you’ll end up with a watery, icy result instead of perfect, creamy goodness. Think of it like squeezing all the extra water out of spinach before you cook it!

How do I make my No Churn Strawberry Oreo Ice Cream softer?

This is such a great question! Because we aren’t using a machine, the texture is naturally denser. If you want that slightly softer, more commercially smooth texture, you can lower the freezing point of the mixture just a tiny bit. I’ve found two easy ways to do this:

You can stir in about one tablespoon of corn syrup right along with your vanilla and sweetened condensed milk. Corn syrup is fantastic at keeping baked goods and candies soft, and it works magic in ice cream too!

Or, my personal favorite trick if I’m making this for adults: add about one tablespoon of a mild, clear alcohol, like vodka, into the condensed milk mixture. Don’t worry, you won’t taste it! Alcohol doesn’t freeze, so it keeps the mixture from getting rock hard. It keeps the dessert much easier to scoop right out of the container. Either way, it makes for a much nicer scoop of strawberry Oreo ice cream when you’re ready to eat!

Estimated Nutritional Information for No Churn Strawberry Oreo Ice Cream

I always feel a little guilty looking at the numbers for homemade ice cream, but hey, it’s a treat, right? Since this recipe uses those wonderful high-fat ingredients like heavy cream and sweetened condensed milk, it is definitely meant for enjoying in moderation!

Remember, these numbers are just my best estimates based on standard package sizes for the fresh strawberries and the Oreos I use. If you decide to swap the Oreos for, say, peanut butter cups, or use a different kind of cream, those figures are going to change!

Based on a standard serving size of about half a cup, here’s what you can generally expect from a scoop of this delicious No Churn Strawberry Oreo Ice Cream:

• Calories: Around 350
• Total Fat: That’s about 22 grams
• Carbohydrates: We’re looking at about 35 grams
• Protein: A helpful 5 grams per serving

You’ll notice the sugar content is naturally a bit higher too, mostly thanks to that condensed milk doing its amazing work preventing freezer burn. Don’t sweat the small stuff, though—just enjoy the fact that you made this incredible, creamy dream dessert without even turning on a machine!

Share Your No Churn Strawberry Oreo Ice Cream Creations

Now that you have witnessed the blindingly simple beauty of this recipe, it’s your turn! I pour my heart into these recipes, and truly, the best part of sharing them is hearing how they turned out for you.

Did you stick rigidly to the strawberry and Oreo combo, or did you get creative with your mix-ins? Don’t be shy! We’re all in this homemade dessert journey together, and knowing what works for your freezer is just as important as my own experience here.

I would absolutely love it if you took just a minute to leave a rating below. Five stars if your arms are not sore from churning! Let me know in the comments how you found the texture and if you added any little twists that made it perfect for your family.

If you end up snapping a picture of your stunning pink and black creation—maybe it looks gorgeous swirled in a pretty bowl—please tag me on social media! Seeing your photos is the highlight of my week.

And hey, while you’re thinking about easy kitchen wins, if you ever run out of cake flour and panic, I wrote a whole guide on how to make a cake flour substitute that might save your next baking day! Happy freezing, everyone!

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