No Churn Raspberry Oreo Ice Cream
Creamy, dreamy, and packed with Oreo cookies and fresh raspberries, this No Churn Raspberry Oreo Ice Cream is the frozen treat you’ll want on repeat all summer. No ice cream maker needed!
If you love my No Churn Oreo Fudge Ice Cream, you have to try this No Churn Raspberry Oreo Ice Cream! Unlike plain, traditional ice cream flavors, this frozen dessert recipe brings fresh raspberries and Oreo cookies together in the best way. If you’re someone who can’t decide between ordering a fruity or indulgent ice cream flavor, this ones for you! Each bite of this ice cream delivers a tart burst of fresh raspberries that contrasts with the sweet Oreo cookies, creating a balanced and unique flavor. If you’re looking for a standout summer treat that’s simple to make at home, this is the flavor you’ll want to serve again and again.
NO CHURN RASPBERRY OREO ICE CREAM
This raspberry Oreo ice cream dessert is completely no churn. This means no ice cream maker and no complicated machines are needed! All you need are 6 simple ingredients and a little patience. You can whip up a creamy base with sweetened condensed milk and heavy cream, fold in your favorite crushed Oreo cookies with raspberries, and freeze for at least 10 hours until perfectly firm. Great for warm spring and summer days, this no-bake dessert is sure to become your new family’s new favorite treat!
Find my expert tips on how to make homemade no-churn raspberry Oreo ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This No Churn Raspberry Oreo Ice Cream Recipe:
- No Ice Cream Maker Needed: In just a few simple steps and about 10 hours of freezing time, you’ll have rich, homemade ice cream ready to enjoy.
- Creamy Deliciousness: Fresh raspberries and crushed Oreo cookies combine for a balanced texture that tastes like your favorite ice cream shop treat.
- Make-Ahead-Friendly: This frozen dessert can be prepared a day in advance, making it ideal for parties, pool days, or a sweet summer surprise.
Ingredients
- 1 pint heavy whipping cream
- ½ Tablespoon vanilla extract
- ¼ teaspoon salt
- ½ can (7 ounces) sweetened condensed milk
- 18 Oreo cookies, crushed
- 6 ounces fresh raspberries
Instructions
In a large mixing bowl, whip the heavy cream until it reaches medium peaks. Gently fold in the vanilla extract and salt until combined.
Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and fully incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix.
Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!
Servings
Serves 4 to 6
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it creamy and prevent ice crystals, press a piece of parchment or plastic wrap directly onto the surface before sealing the lid.
When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Holly’s Tips For The Best No Churn Raspberry Oreo Ice Cream:
- Use High-Quality, Fresh Raspberries: Choose ripe but firm raspberries to prevent excess liquid, which can make the ice cream icy.
- Whip the Cream Properly: Whip the heavy cream to medium peaks for a light, airy texture. Over-whipping can make it grainy, while under-whipping will prevent the creamy consistency you want.
- Fold, Don’t Mix: When combining the sweetened condensed milk, crushed Oreos, and raspberries, gently fold to maintain the fluffy texture and keep cookie pieces intact.
- Layer For A Marble Effect: Spread half the ice cream mixture in your pan, scatter raspberries, then top with the remaining mixture and berries. This creates a beautiful, marbled look.
- Let It Sit Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to get a smooth texture without melting too quickly.
Frequently Asked Questions:
No, you don’t need any special equipment. This recipe is designed to be made with just a mixing bowl, a hand or stand mixer, and a loaf pan.
It typically takes at least 10 hours for the ice cream to fully set. For best results, freeze it overnight to ensure it is frozen.
Yes, you can substitute frozen raspberries. However, thaw and drain them first to prevent excess water from affecting the texture of the ice cream.
You sure can! You can use chocolate sandwich cookies, graham crackers, or even chocolate chip cookies for a different flavor twist.
This specific recipe relies heavily on dairy, but you can experiment with dairy-free alternatives like coconut cream and sweetened condensed coconut milk. *Note, I have not tried this without using dairy.
To make this No Churn Raspberry Oreo Ice Cream gluten-free, simply replace the regular Oreo cookies with certified gluten-free chocolate sandwich cookies, using the same amount (about 18, crushed). The rest of the ingredients are typically gluten-free, but it’s always best to double-check labels.
Similar Recipes
Craving something similar? Try my No-Churn Oreo Fudge Ice Cream.
Wanting something extra fruity? Make my Easy Strawberry Cheesecake Ice Cream.
Can’t get enough of ice cream desserts? Try these top-loved recipes: Oreo Ice Cream Cake, No-Churn Chocolate Brownie Ice Cream, Homemade Biscoff Ice Cream, and Peanut Butter Cookie Ice Cream.
Have you made this No-Churn Raspberry Oreo Ice Cream recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoChurnRaspberryOreoIceCream #LifeInTheLofthouse
No Churn Raspberry Oreo Ice Cream
Ingredients
- 1 pint heavy whipping cream
- ½ Tablespoon vanilla extract
- ¼ teaspoon salt
- ½ can (7 ounces) sweetened condensed milk
- 18 Oreo cookies crushed
- 6 ounces fresh raspberries
Instructions
- In a large mixing bowl, whip the heavy cream until it reaches medium peaks. Gently fold in the vanilla extract and salt until combined.
- Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and fully incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix.
- Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!
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