Strawberries and Oreos might sound like an unexpected combo—but once you try this Strawberry Oreo Ice Cream, you’ll wonder why you didn’t do it sooner. This recipe is the perfect balance of fruity freshness and chocolaty crunch, swirled together in a creamy, no-churn ice cream that’s both fun and fabulous.
Whether you’re hosting a summer party, cooling off with the kids, or just craving something sweet and easy, this homemade treat is a guaranteed hit. Plus, there’s no need for an ice cream maker—just mix, freeze, and enjoy!
Ingredients:
- 1 cup fresh strawberries, diced
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 10–12 Oreo cookies, roughly crushed
- Optional: 1 tbsp sugar (if strawberries aren’t very sweet)
Instructions:
- Prep the Strawberries:
Dice strawberries and mash lightly with a fork. If they’re not very sweet, sprinkle with a little sugar and let sit for 10 minutes to draw out juices. - Whip the Cream:
In a large bowl, whip the heavy cream until stiff peaks form using a hand mixer. - Make the Base:
In another bowl, mix sweetened condensed milk, vanilla extract, and mashed strawberries. Fold in the whipped cream gently until fully combined. - Add the Crunch:
Fold in the crushed Oreos, reserving a few for topping. - Freeze:
Pour the mixture into a loaf pan or container, top with extra Oreos, cover, and freeze for at least 6 hours or overnight. - Serve and Enjoy:
Scoop into bowls or cones and enjoy this sweet, summery twist on cookies and cream!
Sweet, creamy, fruity, and crunchy—it’s everything you want in one scoop.