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a scoop of blueberry oreo ice cream in a cream bowl
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Blueberry Oreo Ice Cream

This blueberry oreo ice cream recipe is the perfect way to cool down this summer. It's an easy no-churn recipe that you can actually scoop right out of the freezer. It's creamy, smooth, and bursting with flavor.
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 cups
Author Rebecca

Equipment

  • High powered blender OR hand mixer + plastic bag + rolling pin
  • Measuring Cups
  • Measuring Spoons
  • Loaf Pan
  • rubber spatula
  • whisk
  • Freezer

Ingredients

  • 1 pint Heavy Cream
  • 1 14 oz can Sweetened Condensed Milk
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Salt
  • 8 Oreo cookies
  • 1 cup Frozen blueberries

Instructions

  • Pour 1 pint (2 cups) of heavy cream into a high powered blender. Place lid on blender. Select Milkshake/Ice Cream button. Check cream by sticking a rubber spatula in the blender. If cream is not thick and sticks to spatula without spilling off, it needs to be blended for longer. Pulse for 10-20 seconds, or until you can scoop out cream without it spilling off the spatula. It will be like firm peaks.
  • Pour one 14 oz can of sweetened condensed milk, 1 teaspoon vanilla extract, and ½ teaspoon salt into loaf pan. Mix together with a whisk. Once combined, add whipped cream to milk mixture, about 1 cup at a time. Whisk together until smooth.
  • Freeze for 2 hours. While ice cream base is freezing, crush 8 Oreo cookies by pulsing them in the blender (or food processor) for 5-10 seconds. OR place them in a plastic bag and roll a rolling pin over them to crush them to your desired cookie size.
  • After 2 hours, remove ice cream from freezer, add cookies and 1 c frozen blueberries to ice cream. Using the rubber spatula, mix together until mostly combined. Return to freezer and freeze for at least 3 more hours.

Video

Notes

  • Use Heavy Whipping Cream as a substitute for heavy cream.
  • Use a hand mixer if you don't have a high powered blender. Mix cream for about 5 minutes, or until you get stiff peaks.