I’m not exaggerating when I say this no-churn Oreo cheesecake ice cream is the recipe that changed my summer forever! I first posted a version of this on TikTok and it absolutely exploded—we’re talking millions of saves and so many of you reaching out to tell me it’s the best easy homemade ice cream you’ve ever tried. Trust me on this one, you are going to be obsessed!

What makes this version special isn’t just the cookies; it’s the “soul” of the dessert. Most cookies and cream ice creams are just sweet vanilla with bits of chocolate. But this? This is real-deal cheesecake in frozen form, built on an elevated version of the popular 3 ingredient ice cream base. We’re using a full brick of cream cheese to get that signature tang that cuts through the sweetness perfectly. It’s rich, it’s velvety, and you don’t need a single piece of fancy equipment to make it happen.

The Secret to the Cheesecake Ice Cream No-Churn Base

The biggest mistake people make with no-churn ice cream is skipping the cream cheese or using the spreadable kind from a tub. For that authentic cheesecake flavor and a texture that feels like a high-end gelato, you must use full-fat brick cream cheese.

When you whip the cream cheese with the sweetened condensed milk, you’re looking for what I call the “thick ribbon” consistency. When you lift your beaters, the batter should fall back into the bowl in a slow, thick stream that holds its shape for a second before disappearing. That’s how you know you’ve got the perfect base for your clouds of whipped cream!

The Double-Oreo Method: A Viral Ice Cream Recipe Secret

I tested this ratio twelve different ways to get it exactly right, and the “Double-Oreo Method” is the secret sauce for this no-bake Oreo dessert.

Instead of just tossing in some broken cookies, we’re doing two things:

1. The Sand: We pulverize half the cookies into a fine dust. When you fold this into the base, it turns the whole batch that gorgeous cookies-and-cream grey and ensures every single spoonful tastes like Oreo.
2. The Crunch: We hand-crush the rest into big, bold chunks. This gives you that satisfying “chew” that makes cheesecake so iconic.

Zoey’s Pro Tips for Success

• Ice Cold is Key: Make sure your heavy whipping cream is straight-from-the-fridge cold. If it’s even slightly warm, it won’t whip up into those stiff peaks we need to keep the ice cream airy.
• The Gentle Fold: When you combine the whipped cream with the cheesecake base, don’t stir! Use a spatula to gently “fold” (cut through the middle and scoop over the top). We worked hard for those air bubbles—don’t let them escape!
• Prevent Freezer Burn: I always press my plastic wrap directly onto the surface of the ice cream before freezing. It might look a little messy when you peel it off, but it keeps those pesky ice crystals away.
• The Wait: I know it’s hard, but give it the full 6 hours. If you try to scoop it too early, it’ll be more like a mousse.

This recipe is my absolute go-to for summer parties because it looks way harder than it actually is. If you love this flavor, you have to try my Ultimate Oreo Cheesecake Frappé or these Oreo cheesecake dessert waffles. Your friends will freak out when you tell them you made this from scratch without a machine!

Once you master this base, the variations are endless. I’ve done a “Golden Oreo” version with lemon curd and even a peanut butter swirl version that was to die for. But start with this classic—it’s a viral sensation for a reason! For more inspiration, check out my full collection of the best ice cream recipes. Now, let’s get scooping!