Creamy, dreamy homemade OREO cheesecake ice cream that takes only minutes to prepare and uses just a few simple ingredients. No ice cream maker required—this is a quick, no-fuss frozen dessert you can make in your own kitchen.
This recipe is perfect for warm days or anytime you want a rich, indulgent treat without the hassle. Using a hand mixer or stand mixer, you whip the cream to stiff peaks, fold in sweetened condensed milk and cheesecake-flavored instant pudding, then stir in chopped OREO cookies. After a few hours in the freezer, the mixture transforms into scoopable, creamy ice cream with chunks of crunchy cookies throughout.
Because this version uses sweetened condensed milk instead of a traditional custard base, it’s simple and fast: no cooking, no eggs, and no churning. Yet the texture is delightfully smooth and the cheesecake pudding adds a subtle tang that pairs perfectly with the chocolatey cookie pieces.
If you enjoy homemade treats but want to skip complicated techniques, this OREO cheesecake ice cream is a crowd-pleaser that’s easy enough for weeknights and special enough for gatherings. It also stores well in the freezer, so you can make it ahead for parties or keep a batch for whenever the craving hits.
Notes and tips for best results:
- Whip the heavy cream to stiff peaks so the ice cream sets with a light, airy texture. Soft peaks can result in a denser freeze.
- Be gentle when folding the whipped cream into the condensed milk and pudding mixture to keep as much air as possible.
- Chop the OREOs to your preferred size. Larger chunks give distinct cookie bites; finer crumbs create a more uniform flavor.
- Freeze in a shallow, freezer-safe container to speed freezing time and make scooping easier.
- Let the ice cream sit at room temperature for a few minutes before scooping if it becomes too firm after prolonged storage.
Recipe Card
OREO Cheesecake Ice Cream (No Machine Required)
Cuisine: American
Ingredients
- 14 oz can sweetened condensed milk
- 3.4 oz (one package) instant cheesecake-flavored pudding mix
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract (optional)
- About 14.3 oz package regular OREO cookies, chopped (use half package or to taste)
Instructions
- In a large bowl, whisk together the sweetened condensed milk and the instant cheesecake pudding mix until the pudding powder is fully dissolved and the mixture is uniform.
- In a separate bowl, use a stand mixer or hand mixer to beat the heavy cream on high speed until it reaches stiff peaks (thick and holding its shape).
- Gently fold the whipped cream into the sweetened condensed milk and pudding mixture until blended and smooth. If using, fold in the vanilla extract here.
- Very gently stir in the chopped OREO cookies, distributing them evenly through the mixture without overworking the mixture.
- Transfer the mixture to a 2-quart (or similar) freezer-safe container, cover, and freeze for at least 4 hours or until firm enough to scoop.
- Before serving, let the container sit at room temperature for a few minutes to soften slightly for easier scooping. Serve and enjoy.
This no-churn OREO cheesecake ice cream is a fast way to enjoy homemade frozen dessert with deep flavor and a fantastic texture. It’s ideal for parties, family nights, or whenever you want a dependable, delicious treat made from pantry-friendly ingredients. Store leftovers in an airtight container in the freezer for up to two weeks for best texture and flavor.