Maybe it’s just my kid, but the only ice cream he ever wants is cookies and cream. Then one day, he discovered blue cookies and cream ice cream and immediately fell in love with what he affectionately calls “blue Oreo ice cream.” The only problem? It can be surprisingly hard to find in stores. So, being me, I decided to make my own!
This no churn blue Oreo ice cream is perfect for busy weeknights, last-minute girls’ nights, or anytime you want something fun in the freezer. It has everything you love about classic cookies and cream ice cream, just with a playful blue twist. No ice cream maker and no tricky custard base—just a few basic ingredients and your mixer.
Jump to Recipe
Ingredients for Blue Oreo Ice Cream
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- Blue food coloring (“deep blue” gel works best. I get mine at Michael’s)
- 12-15 Oreos, roughly chopped (or more if you like extra cookies)
- Optional: Extra cookies for topping
How to Make Blue Oreo Ice Cream
1. Roughly chop your Oreos. Leave a few larger chunks for texture and some finer crumbs for that cookies and cream look. Set aside a small handful if you want to sprinkle some on top later.
2. Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high until stiff peaks form; about 3 to 5 minutes. You will know it is ready when you lift the beaters and the cream stands up without drooping.
3. In a separate bowl, add the sweetened condensed milk and vanilla extract. Add a few drops of blue food coloring and stir well.
Make the blue slightly deeper than your final goal; it will get lighter once you mix it into the whipped cream.
If you are using regular liquid food coloring, add a little at a time until you reach a rich blue. I prefer “deep blue” that I buy at Michael’s, and I don’t need as much.
4. Pour the blue sweetened condensed milk mixture over the whipped cream. Gently fold using a spatula; go around the bowl and through the center until everything is evenly combined and you do not see any white streaks.
Take your time so you do not deflate the whipped cream.
5. Add the chopped Oreos to the blue ice cream base.
Gently fold until the cookies are evenly scattered throughout. Make sure each scoop will get both cookie pieces and crumbs.
6. Pour the ice cream mixture into a freezer safe container; a loaf pan or lidded freezer container works well.
Smooth the top with a spatula.
7. Sprinkle extra chopped Oreos on top if you want a super pretty finish.
8. Cover tightly with a lid or a layer of plastic wrap pressed right against the surface, then foil.
Freeze for at least 6 hours, or overnight for the firmest scoops.
9. When you are ready to serve, let the no churn ice cream sit on the counter for a few minutes to soften slightly.
Return leftovers to the freezer quickly and keep covered to avoid freezer burn.
Pro Tips
- Use cold cream. I always make sure my heavy cream is very cold before whipping. Sometimes I chill the mixing bowl for 10 to 15 minutes in the fridge too; it helps the cream whip faster and hold its shape.
- Choose the right blue. For the prettiest color, I prefer gel food coloring from the baking or craft store. It gives a saturated blue without needing a ton of drops. Start with a small amount, then add more until it looks a bit darker than you want.
- Texture boost with extra Oreos. If you love chunky oreo ice cream, go ahead and toss in a few extra cookies. I like a mix of sizes; some big, some small, and some almost crumbly for a cookies and cream effect.
- Use the right container. A metal loaf pan chills quickly and gives firm scoops. If you use plastic, just know it might take a bit longer to fully freeze.
- Soften before scooping. Since this is a no churn ice cream, it can freeze quite firm. Let it sit for 3 to 5 minutes on the counter before scooping so you get those nice, round scoops.
FAQs
Can I make this oreo ice cream recipe without food coloring?
I personally haven’t tried this, so I don’t know how it will turn out, but I have heard you can try natural blue powders like butterfly pea flower powder or blue spirulina. Stir a small amount into the condensed milk until you reach a shade you like, then continue with the recipe.
How long does this Blue Oreo Ice Cream last in the freezer?
I keep mine up to 2 weeks for the best texture and flavor. After that, it is still safe to eat, but ice crystals can start to form and the texture may not be as creamy.
Can I use different cookies instead of Oreos?
Absolutely. Chocolate sandwich cookies give the classic flavor, but you can use birthday cake, golden, or mint sandwich cookies for a fun twist on this oreo ice cream recipe. Chips Ahoy also work well, or even Chips Ahoy and Oreos together!
Is this gluten free?
Traditional Oreos are not gluten free, but you can easily swap in gluten free chocolate sandwich cookies. Everything else in the base is naturally gluten free, so this is an easy adjustment.
Can I use low fat milk instead of heavy cream?
The trying-to-be-healthy mom in me wants to say yes, but no, unfortunately. For no churn ice cream, you need heavy cream with enough fat so it whips and traps air. That is what makes this recipe creamy without an ice cream machine.
How long does it need to freeze before serving?
At least 6 hours. Overnight is even better if you want perfectly firm scoops for cones or party serving.
I love how this Blue Oreo Ice Cream turns an everyday dessert into something fun, colorful, and party ready with almost no extra work. With a simple no churn ice cream base, pretty blue color, and plenty of cookie chunks, it is the perfect treat to keep in your freezer for busy weeks, movie nights, or surprise guests. Next time you are craving cookies and cream, try this easy oreo ice cream recipe and enjoy a scoop that looks as good as it tastes.
Blue Oreo Ice Cream
Ingredients
- 2 cups heavy whipping cream cold
- 1 can sweetened condensed milk 14 oz
- 2 tsp vanilla extract
- Blue food coloring “deep blue” gel works best. I get mine at Michael’s
- 12-15 Oreos roughly chopped (or more if you like extra cookies)
- Optional: Extra cookies for topping
Instructions
- Roughly chop your Oreos. Leave a few larger chunks for texture and some finer crumbs for that cookies and cream look. Set aside a small handful if you want to sprinkle some on top later.
- Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, beat on medium-high until stiff peaks form; about 3 to 5 minutes. You will know it is ready when you lift the beaters and the cream stands up without drooping.
- In a separate bowl, add the sweetened condensed milk and vanilla extract. Add a few drops of blue food coloring and stir well.Make the blue slightly deeper than your final goal; it will get lighter once you mix it into the whipped cream. If you are using regular liquid food coloring, add a little at a time until you reach a rich blue. I prefer “deep blue” that I buy at Michael’s, and I don’t need as much.
- Pour the blue sweetened condensed milk mixture over the whipped cream. Gently fold using a spatula; go around the bowl and through the center until everything is evenly combined and you do not see any white streaks.Take your time so you do not deflate the whipped cream.
- Add the chopped Oreos to the blue ice cream base.
- Gently fold until the cookies are evenly scattered throughout. Make sure each scoop will get both cookie pieces and crumbs.
- Pour the ice cream mixture into a freezer safe container; a loaf pan or lidded freezer container works well. Smooth the top with a spatula.
- Sprinkle extra chopped Oreos on top if you want a super pretty finish.
- Cover tightly with a lid or a layer of plastic wrap pressed right against the surface, then foil.
- Freeze for at least 6 hours, or overnight for the firmest scoops.
- When you are ready to serve, let the no churn ice cream sit on the counter for a few minutes to soften slightly. Return leftovers to the freezer quickly and keep covered to avoid freezer burn.
