No-Churn Oreo Cheesecake Ice Cream
Total Time
15 Minutes, plus at least 8 hours to chill
Prep Time
15 Minutes
Rating
4.83 out of 5 stars
(12)
Ingredients
6 servings
- 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
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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, scraping down the sides of the bowl as necessary, about 2 minutes (rub a bit between your fingers to feel if the sugar is dissolved).
Step 3
Add the cookie crumbs to the mixture and pulse very briefly just to mix in.
Step 4
Transfer the ice cream to an ungreased 8x4-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.
Step 5
Save recipe for the next time?
Chef's notes
Can I make no-churn ice cream with a mixer? Sure — if you don’t have a blender, a mixer should work. Just bring the cream cheese to room temperature and crush the cookies by hand.
Can I make no-churn ice cream ahead? Yep, the ice cream will keep, tightly covered, for up to a week. Before serving, let it sit out on the countertop for a bit to soften enough to scoop.
Can I use other varieties of Oreos® for the ice cream? Definitely – regular Oreos or Double Stuf will also work. Like the Oreo Thins, you’ll need the equivalent of one cup of chopped cookies.
