This no-churn strawberry Oreo ice cream is the perfect summer treat. It comes together quickly and delivers bright strawberry flavor with crunchy Oreo pieces — a delightful and unexpected combination.
Yes — let’s make this strawberry Oreo ice cream a thing.
It’s already a staple in my freezer and will likely be all summer long — as long as the sun’s out, anyway.
If you remember last year’s no-churn coffee Oreo ice cream, that version was a revelation and practically lived in our freezer. I loved it so much I wanted to experiment with more flavors — and strawberry felt like the most natural next choice.
A little backstory
My family had mixed feelings about coffee, so that coffee Oreo ice cream was mostly my thing. But it inspired me to play with other combinations, and strawberries were top of mind. I adore strawberry season — it’s my favorite fruit and I’ll make anything with fresh berries, especially ice cream.
Strawberry ice cream on its own sometimes felt ordinary to me, but pairing it with Oreo cookies creates an exciting contrast of fresh and crunchy. The idea stuck with me all season, and I’m so glad I followed through.
The result is exactly what I hoped for — creamy, fruity, and studded with chocolate cookie pieces.
Why this no-churn version works
This recipe is remarkably simple. You start by making a quick strawberry sauce or purée to fold into whipped heavy cream and sweetened condensed milk. The strawberries cook down into a jammy, slightly chunky sauce that’s irresistible on its own.
After folding in the strawberry mixture, add crushed Oreo cookies — you can break them into small bits or chunkier pieces depending on how you like your cookies and cream texture. Pour into a loaf pan or a freezer-safe container, freeze until firm, and enjoy.
I was skeptical of no-churn ice cream at first, but the combination of whipped cream and sweetened condensed milk creates a luxuriously smooth texture. It does freeze quite firm after a few days, so let it sit at room temperature for about 20 minutes before scooping.
The finished ice cream is creamy and bright, with sweet-tart strawberry ribbons and crunchy, chocolatey Oreo pieces throughout. It’s a simple, fun dessert that’s perfect for warm weather.
The balance of fresh fruit and cookie crunch makes this a crowd-pleaser — I’ll take this over plain vanilla any day.
Serve it in waffle cones, bowls, or straight from the pan with extra cookie pieces or a swirl of strawberry sauce on top.
No Churn Strawberry Oreo Ice Cream
No Churn Strawberry Oreo Ice Cream
Ingredients
- 2 cups chopped strawberries
- 3 tablespoons sugar
- 15 Oreo cookies, plus a few extra for topping
- 1 ½ cups cold heavy cream
- ⅔ cup sweetened condensed milk
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
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Combine the chopped strawberries and sugar in a saucepan over medium-low heat. Stir and cook until the berries break down and form a saucy, slightly chunky mixture, about 8 to 10 minutes. Mash some berries with the back of a spoon if you like a chunkier texture, or blend briefly for a smoother purée. Remove from heat and cool completely.
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Place the Oreo cookies in a resealable bag and crush them with a rolling pin or your hands until they reach your desired size.
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In a chilled bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Add the sweetened condensed milk, vanilla, and a pinch of salt, then beat 1 to 2 minutes more until combined. Fold in the cooled strawberry purée, then gently fold in the crushed Oreos until evenly distributed.
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Transfer the mixture to a 9×5-inch loaf pan or a freezer-safe container. Press a few whole Oreos or extra strawberry purée on top if desired.
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Freeze for at least 6 hours or until firm. For easier scooping, let the ice cream sit at room temperature for about 20 minutes before serving.
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Always happy for a scoop of pink ice cream.