Is there anything better than celebrating the 4th of July with a cool, creamy scoop of homemade ice cream? I think not! And the best part? You don’t even need an ice cream maker to whip up this festive treat. My 4th of July Oreo Ice Cream is no-churn, ridiculously easy, and loaded with crushed Oreos plus patriotic colors of red, white, and blue. It’s the perfect dessert for your backyard BBQ, fireworks watch party, or just as a sweet way to cool down on a hot summer day.
This recipe is perfect for anyone who wants a show-stopping dessert without the fuss. It takes just 10 minutes to prep, and the hardest part is waiting for it to freeze! If you love Oreos (who doesn’t?), creamy vanilla ice cream, and fun holiday-themed desserts, you’re going to be obsessed with this one. Let’s dive in!
Ingredients for No-Churn 4th of July Oreo Ice Cream
You only need five simple ingredients to make this magical treat:
- 2 cups heavy whipping cream – This is what makes the ice cream ultra-creamy and dreamy.
- 1 (14-ounce) can sweetened condensed milk – The secret to no-churn ice cream! It adds sweetness and keeps the texture smooth.
- 1 ½ teaspoons vanilla extract – A touch of vanilla enhances the flavor.
- 15 Oreos, roughly chopped – Because cookies and cream is always a good idea!
- Red and blue sprinkles – About 1/4 – 1/3 cup of each color. For a patriotic touch.
Video: How to Make Oreo Ice Cream for 4th of July
How to Make 4th of July Oreo Ice Cream
This recipe is as simple as mix, swirl, and freeze! Here’s how to make it:
1. Whip the Cream:
In a large bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form (about 3-4 minutes).
2. Fold in Sweetened Condensed Milk & Vanilla:
Gently fold in the sweetened condensed milk and vanilla extract until fully combined. Be careful not to deflate the whipped cream.
3. Add Oreos & Sprinkles:
Fold in the chopped Oreos and red and blue sprinkles
4. Transfer to Container:Pour the ice cream mixture into a loaf pan or freezer-safe container.
5. Freeze:Cover and freeze for at least 6 hours, preferably overnight, until firm.
6. Serve & Enjoy!
Scoop into bowls or cones and enjoy your patriotic Oreo ice cream!
Pro Tips for the Best No-Churn Ice Cream
- Chill your bowl & beaters – For the best whipped cream, pop your mixing bowl and beaters in the freezer for 10 minutes before whipping.
- Really whip that cream – Now, make sure your whipped cream doesn’t turn into butter! However, you will be folding in extra ingredients to your whipped cream, so it’s going to lose some of its fluffy volume just from that. Set yourself up for success by really making sure you’ve got some stiff peaks in that whipped cream. When you pull your beaters out of the whipped cream, it should form little “peaks” that stand on their own for a bit without collapsing on themselves.
- Use sprinkles – It’s tempting to use nonpareils, and I don’t think there’s anything wrong with using them in this recipe. However, if you want a good red, white and blue feel to your ice cream, nonpareils are probably too small. “Real” sprinkles, or jimmies, are what you want for this recipe.
- Let it soften before scooping – No-churn ice cream can be firm straight out of the freezer. Let it sit at room temp for 5 minutes for easier scooping.
- Try different Oreo flavors – Want to mix it up? Use Golden Oreos, Red Velvet Oreos, or even Firework Oreos (they have popping candy inside, and they usually have them in stores for 4th of July!) for a fun twist.
- Make it extra indulgent – Who says you can’t drizzle thiswith chocolate sauce or top with whipped cream for an over-the-top patriotic sundae?
FAQs
Q: Can I make this ahead of time?
A: Absolutely! You can make this ice cream up to a week in advance. Just be sure to store it in an airtight container to prevent freezer burn.
Q: How much does this make?
A: I got a little less than 2 quarts of ice cream in the end. Usually, one batch of this will completely fill a regular-sized loaf pan if you have one. You can totally use a loaf pan for storing and freezing this, by the way! Just make sure to cover it tight with aluminum foil.
Q: What can I use if I don’t have heavy cream?
A: Unfortunately, heavy cream is essential for that creamy, scoopable texture. I definitely wouldn’t recommend swapping it out for anything like half and half or milk, because those just won’t get fluffy enough to turn into ice cream when frozen.
Q: Can I add more mix-ins?
A: Of course! Chopped strawberries, white chocolate chips, or even mini marshmallows would be delicious additions. Really, this recipe can be whatever you want it to be!
Q: Do I have to use Oreos?
A: Nope! If Oreos aren’t your thing, you can swap them for another cookie like Nilla Wafers, graham crackers, or even brownie chunks. You could even use Chips Ahoy chunks if you wanted to.
Q: Can I speed up the freezing process?
A: Unfortunately, no. No-churn ice cream needs at least 6 hours to set properly. But trust me—it’s worth the wait!
Q: What if I don’t have sweetened condensed milk?
A: Sorry to be a downer with these FAQs, but I really don’t think anything other than sweetened condensed milk would work for this recipe. If you trying something else and it works, please let me know in the comments so I can try it myself! The reason this no-churn ice cream recipe works so well without an ice cream maker is because of the added sugar from the condensed milk. That makes sure your whipped cream doesn’t freeze into an ice block of whipped cream.
And there you have it—a fun, festive, and ridiculously easy 4th of July Oreo Ice Cream that’s guaranteed to be the star of your celebration. Whether you’re watching fireworks, grilling with friends, or just lounging in the sun, this no-churn ice cream is the perfect way to keep things cool and delicious.
Give it a try, and let me know how you liked it! Happy 4th of July, and happy ice cream making!
4th of July Oreo Ice Cream
Equipment
- 1 Electric or stand mixer
- 1 Mixing bowl
- 1 Freezer-safe container with a lid You can also use a loaf pan and cover it tightly with aluminum foil
Ingredients
- 2 cups heaving whipping cream
- 1 can sweetened condensed milk 14 oz. can
- 1 1/2 tsp vanilla
- 15 Oreos roughly chopped
- 2/3 cups red and blue sprinkles approximately, you can add more or less according to your liking
Instructions
- In a large bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form (about 3-4 minutes).
- Gently fold in the sweetened condensed milk and vanilla extract until fully combined. Be careful not to deflate the whipped cream.
- Fold in the chopped Oreos and red and blue sprinkles
- Pour the ice cream mixture into a loaf pan or freezer-safe container.
- Cover and freeze for at least 6 hours, preferably overnight, until firm.
