If you love no bake desserts that seem fancy but take almost zero effort, this Oreo Dulce de Leche no-churn ice cream is about to be on repeat in your freezer. It’s rich, creamy, and swirled with caramel-y dulce de leche, plus plenty of Oreo chunks for that perfect cookies-and-cream crunch in every bite.
What I really love about this recipe is that it’s 100% homemade ice cream, but you don’t need an ice cream machine. You whip, fold, swirl, and freeze. That’s it. And if you’re craving homemade oreo ice cream with a little extra wow factor (hello, dulce de leche ribbons), this one tastes like something you’d order at a fancy ice cream parlor, except you made it at home in minutes.
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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
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- Use very cold cream: Cold cream whips faster and holds more volume. For extra stability, chill your mixing bowl for 10 minutes before your start to beat your whipping cream.
- 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.
- Best Oreo texture: For crunchier Oreo bits, chop them a little larger. For a softer cookie texture, chop them smaller so they meld into the ice cream.
- Storage tip: Store in the freezer for up to 2 weeks in an airtight container. Press plastic wrap directly onto the surface to help prevent ice crystals from forming. 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.
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 this easy no-bake dessert.
This Oreo Dulce de Leche No-Churn Ice Cream is one of my favorite no bake desserts for when I want something that feels extra special without turning on the oven. It’s creamy, swirly, and loaded with Oreo chunks and dulce de leche. Just everything I want in a sweet treat, really.
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.
