3-Ingredient No-Churn Oreo Ice Cream So Creamy It

Question 1

Can I use low-fat cream instead of heavy cream?

Accepted Answer

Nope, don’t do it! I learned this the hard way when I tried to "lighten up" the recipe once. Low-fat creams just don’t have enough fat to form those beautiful stiff peaks we need. If you try to whip it, you’ll end up with sad, runny soup instead of fluffy clouds. Stick with the good stuff – full-fat heavy cream is non-negotiable here.

Question 2

How do I prevent ice crystals from forming?

Accepted Answer

Here’s my foolproof trick – press a piece of plastic wrap directly onto the surface of the ice cream before freezing. It creates a seal that keeps air out (air = ice crystals). Also, make sure your container is airtight. I once tried skipping this step to save time and ended up with crunchy ice cubes instead of creamy goodness. Lesson learned!

Question 3

Can I add other mix-ins besides Oreos?

Accepted Answer

Absolutely! Peanut butter cups are my personal favorite – chop them up and fold them in just like the cookies. Get creative! Crushed pretzels, chocolate-covered almonds, or even mini marshmallows all work beautifully. Just keep the total add-ins to about 1-1.5 cups so the ice cream base stays creamy. The possibilities are endless – go wild!

No-Churn Oreo Ice Cream

Ingredients

Instructions

Notes

Nutrition