Oreo No-Churn Ice Cream


  • 400 milliliters whipping cream
  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup crushed oreos + extra for topping


  1. Beat the whipping cream with an electric mixer until it forms a thick ribbon when the whisk is lifted. Place the cream in the fridge.
  2. In a separate bowl, whisk the eggs and add the sugar and vanilla. Beat well with an electric mixer until the mixture forms a ribbon when the whisk is lifted and the ribbon remains on the surface of the mixture for a few seconds.
  3. Add half of the egg mixture to the cream, and whisk together. Once they are fully combined, add the remaining egg mixture and gently fold the mixture together and combine. Add the crushed oreos and gently fold to combine. Make sure to be gentle and keep the mixture as airy as possible.
  4. Pour the ice cream into a Tupperware container and top with extra oreos and seal with the lid. Place this in the freezer for 7-8 hours to chill and set.