If you love easy Christmas desserts that look fancy but take almost no effort, this Dulce de Leche Oreo No-Churn Ice Cream is about to be your new favorite. It’s rich, creamy, and swirled with ribbons of caramel-like dulce de leche, plus chunks of Oreos for the perfect crunch in every bite.
This is one of those Christmas no bake treats that takes just minutes to prepare, and then your freezer does all the work. The flavor combination feels indulgent enough for the holidays but simple enough to make anytime. Whether you’re planning a cozy movie night or a holiday party, this fun Christmas dessert always steals the show.
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Ingredients for Dulce de Leche Oreo No-Churn Ice Cream
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- ½ cup dulce de leche (plus more for swirling, you’ll use most of 1 small can all together)
- 1 teaspoon vanilla extract
- Pinch of salt
- 14–16 Oreos, roughly chopped
How to Make Dulce de Leche Oreo No-Churn Ice Cream
1. Whip the Cream
In a large bowl, use a hand or stand mixer to beat the cold heavy cream on medium-high until stiff peaks form, about 2–3 minutes. Try not to overbeat, as you want it fluffy but still smooth.
2. Make the Base
In another bowl, whisk together the sweetened condensed milk, ½ cup dulce de leche, vanilla, and salt until completely smooth. The mixture should look glossy and caramel-colored.
3. Fold It Together
Use a rubber spatula to gently fold the whipped cream into the dulce de leche mixture. This keeps the base light and airy. Take your time with this part, as you don’t want to lose all that fluffy whipped volume. Also, try to make sure the dulce de leche is evenly distributed, or you’ll have white patches of plain whipped cream throughout your ice cream.
4. Add the Oreos
Fold in the chopped Oreos, saving a small handful for sprinkling on top later. You can also use holiday Oreos for an extra festive touch!
5. Layer and Swirl
Pour half the mixture into a 9×5-inch loaf pan or freezer-safe container. Add spoonfuls of dulce de leche and swirl with a knife or skewer (If you can, quickly heat the dulce de leche in the microwave for only 5-ish seconds to make it more spreadable). Add the remaining ice cream mixture and repeat with more dulce de leche swirls. Sprinkle the reserved Oreos on top.
6. Freeze
Cover tightly with foil or plastic wrap and freeze for at least 6 hours or overnight, until firm enough to scoop. When you’re ready to serve, let it sit at room temperature for about 5 minutes to soften slightly.
Pro Tips
- Use cold cream: The colder the cream, the better and easier it whips! Chill your bowl for 10 minutes before starting for extra stability. Also, a stand mixer makes this much easier, but make sure you watch your cream, because it can quickly become over-whipped.
- Make pretty swirls: Warm your dulce de leche in the microwave for 5-10 seconds to make it easier to drizzle and swirl. Make sure to take it out of the can and use a microwave-safe bowl.
- Holiday twist: Try red or green-filled Oreos for a fun Christmas dessert look that pops on your dessert table. They usually have red Christmas Oreos close to Christmas time.
- Storage: Store in the freezer for up to 2 weeks in an airtight container. Press a layer of plastic wrap directly against the surface to prevent ice crystals. If using a loaf pan, I like to use a rubber band to hold the plastic wrap tight around to make sure it stays fresh.
- Flavor variations: Add a teaspoon of espresso powder (or crushed instant coffee) to the base for a coffee-caramel twist, or swirl in melted chocolate for something extra decadent.
FAQs
Can I use homemade dulce de leche?
For sure! If you prefer homemade, go for it! Just make sure it’s thick enough to swirl but also not so thick that it sinks to the bottom before your ice cream freezes.
Do I need an ice cream maker?
Not at all! That’s the beauty of this no-churn ice cream. The whipped cream gives it the light texture without any special equipment.
How long does it take to set?
It’ll be scoopable in about 6 hours, but I recommend freezing overnight for best results. This is a great make-ahead treat, because it only takes a few minutes to prepare and you can just leave it in the freezer until ready to serve.
Can I use another cookie instead of Oreos?
Definitely. Biscoff cookies, chocolate graham crackers, or even crushed peppermint sandwich cookies would all work beautifully for easy Christmas desserts.
This Dulce de Leche Oreo No-Churn Ice Cream is proof that Christmas no bake treats can be every bit as special as baked ones. It’s creamy, sweet, and loaded with those nostalgic cookies we all love, creating the perfect balance of elegance and comfort. If you’re short on time but still want something show-stopping for the holidays, keep this fun Christmas dessert on your must-make list.
Trust me, once you take that first bite of caramel-swirled Oreo goodness, it’ll become a new family tradition.
Dulce de Leche Oreo Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup dulce de leche (Plus more for swirling) I used almost all of 1 small can
- 1 tsp vanilla
- 1 pinch salt
- 14-16 Oreos roughly chopped
Instructions
- In a large bowl, use a hand or stand mixer to beat the cold heavy cream on medium-high until stiff peaks form, about 2–3 minutes. Try not to overbeat, as you want it fluffy but still smooth.
- In another bowl, whisk together the sweetened condensed milk, ½ cup dulce de leche, vanilla, and salt until completely smooth. The mixture should look glossy and caramel-colored.
- Use a rubber spatula to gently fold the whipped cream into the dulce de leche mixture. Take your time with this part, as you don’t want to lose all that fluffy whipped volume. Also, try to make sure the dulce de leche is evenly distributed, or you’ll have white patches of plain whipped cream throughout your ice cream.
- Fold in the chopped Oreos, saving a small handful for sprinkling on top later. You can also use holiday Oreos for an extra festive touch!
- Pour half the mixture into a 9×5-inch loaf pan or freezer-safe container. Add spoonfuls of dulce de leche and swirl with a knife or skewer (If you can, quickly heat the dulce de leche in the microwave for only 5-ish seconds to make it more spreadable).
- Add the remaining ice cream mixture and repeat with more dulce de leche swirls. Sprinkle the reserved Oreos on top.
- Cover tightly with foil or plastic wrap and freeze for at least 6 hours or overnight, until firm enough to scoop. When you’re ready to serve, let it sit at room temperature for about 5 minutes to soften slightly.
