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Home » Ice Cream & Sorbet » No-Churn Oreos and Bailey's Ice Cream

No-Churn Oreos and Bailey's Ice Cream

Published: Sep 22, 2020 · Modified: Dec 27, 2021 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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I know Oreos are milk’s favorite cookies but Bailey’s give this classic a delicious boozy twist in a no-churn ice cream form.No-Churn Oreos and Bailey's Ice Cream is made with only 4 ingredients and fast, easy and so delicious.

Overhead photo of 3 scoops of no-churn baileys & oreo ice cream in sugar cones on top of ice cream in metal loaf tin with extra oreo pieces on top with 3 metal antique spoons and bottle of baileys in the background

Updated December 2021 with more detail including ingredient notes, expert tips and recipe faqs. Updated April 2021 with more detailing information, including step by step instructions with photos, etc.

I know Oreos are milk's favorite cookies but Bailey's give this classic a delicious boozy twist in a no-churn ice cream form. No-churn ice creams are convenient as you do not need an ice cream machine. You simply whip everything together, freeze and enjoy.

You make this No-Churn Oreos and Bailey's Ice Cream in half the time it takes for traditional homemade ice cream. The addition of alcohol to the ice cream means that it doesn’t freeze completely solid. But, that means your ice cream is always soft to scoop, no thawing needed!

Looking for more boozy ice cream recipes? You have to try my Strawberry Rosé Sorbet it's a refreshing and delicious frozen treat.

Overhead of no-churn baileys & oreos in a loaf pan with crushed and crumbled oreos on top with oreos and antique spoons in the background

Ingredients

No churn baileys & oreo ice cream ingredients on a white marble background with each item labeled with white text in a dark red box.

See the recipe card at the end of the post for specifics and quantity.

Ingredient Notes

  • Heavy Whipping Cream: make sure your heavy whipping cream is COLD! This is an important ingredient for the texture of this recipe. We whip it to stiff peaks so it gives the ice cream a nice fluffy texture.
  • Condensed Milk: provides sweetness and fat to make our no-churn ice cram creamy and delicious.
  • Bailey's Irish Cream: or use your favorite Irish cream! Irish cream tastes sweet and milky, with notes of vanilla and chocolate.
  • Oreo Cookies: gives us all of our texture that you would normal find in a cookies and cream ice cream. Use a food processor to give us fine ground but also oreo chunks!

Step-by-Step Instructions

Side by side photos. A number is in the upper left corner indicating the step with white text and black offset outline. In the left '1' is a food processor with the top removed with crushed oreos and oreo chunks. The right '2' shows whipped cream being whipped in a red stand mixer with a whisk attachment.
  1. Place the stand mixer attachment bowl in the freezer for at least 30 minutes. Then, add 10 Oreo cookies to a food processor and hold down the pulse button until the Oreos are a fine crumb. Now add 15 Oreo cookies to the food processor and pulse until coarsely chopped. You want larger chunks.
  2. Using a stand mixer fitted with the whisk attachment, whip the heavy cream and baileys in the cold mixing bowl until stiff peaks form.
Side by side photos. A number is in the upper left corner indicating the step with white text and black offset outline. In the left '3' has condensed milk being hand mixed into whipped cream using a silicone spatula in a large metal bowl The right '4' shows the same bowl with oreo crumbs being mixed into the whip cream condensed milk mixture.
  1. Add the sweetened condensed milk to the whipped cream. Fold to combine. 
  2. Add chopped Oreos to the mixture. Fold to combine.
Side by side photos. A number is in the upper left corner indicating the step with white text and black offset outline. In the left '5' shows the no churn ice cream in a metal loaf pan and topped with oreo pieces.  The right '6' shows a scoop of ice cream in a sugar cone laying in the metal loaf pan.
  1. Pour the "ice cream" mixture into a freezer safe container. Top with more crushed oreos (Optional)
  2. l)*Freeze for at least 6 hours - overnight. Then, scoop, serve and enjoy!

Expert Tips

  • A metal container will freeze the ice cream faster and better than a glass container. I also like to take a sheet of parchment paper and press it on top of the ice cream which will help prevent a lyaer of ice crystals forming on top.
  • No churn ice cream melts a little quicker than typical custard based ice creams. Make sure to not let the container stay out of the freezer too long.
Close up of scoop of no-churn oreos & baileys ice cream in a sugar cone pointed down in a loaf pan with crushed oreos with baileys bottle in background.

Recipe FAQs

Does No-Churn Ice Cream Taste as Good as Churned Ice Cream?

I FREAKING love ice cream. It's creamy and delicious. I always seem to find room in my stomach to enjoy a good scoop or two (or a pint) of ice cream. I personally think churned ice cream is better than no-churn in terms of flavor and texture. No-churned ice cream is very sweet with the addition of sweetened condensed milk compared to churned ice cream that has a traditional base that uses egg yolks.

However, I think No-Churn Ice Creams are great if you have very limited space, limited time, and only require a handful of ingredients. But, if you are interested in an ice cream maker I love my Cuisinart Ice Cream Maker ICE-21. It's pretty small so it doesn't take up to much space and makes delicious ice cream churned out in about 20 minutes. Also, I highly suggest Salt & Straw Ice Cream Cookbook, it's less than $20 on amazon and their Sea Salt With Caramel Ribbons Ice Cream might be the BEST ICE CREAM I'VE EVER HAD.

How do I make the recipe not so sweet?

The combination of condensed milk, Oreo cookies, baileys and heavy whipping cream can result in a pretty sweet product. When mixing, you can add a pinch of salt to offset some of the sweetness.

Can I use evaporated milk instead of sweetened condensed milk?

No! While they both in similar looking cans evaporated milk and sweetened condensed milk are not the same thing. Do not get those mixed up because evaporated milk will not provide the texture or flavor you need for the ice cream.

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Angled photo of 3 scoops of no-churn baileys & oreo ice cream in sugar cones on top of ice cream in metal loaf tin with extra oreo pieces on top

No-Churn Oreos and Bailey's Ice Cream

Mara
Easy Oreos and Baileys Ice Cream made with just four ingredients. Move over milk! Oreo has a new BFF - Bailey's Irish Cream. This ice cream is sweet, creamy with LOTS of crushed and crumbled oreos.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Freeze Time 6 hours hrs 30 minutes mins
Total Time 6 hours hrs 40 minutes mins
Course Dessert
Servings 6 cups
Calories 752 kcal

Ingredients
  

  • ¼ cup Bailey's Irish Cream*
  • 2 cups heavy whipping cream
  • 1 tin sweetened condensed milk
  • 25 Oreos + more for topping (optional)

Instructions
 

  • Place the stand mixer attachment bowl in the freezer for at least 30 minutes.
  • Add 10 Oreo cookies to a food processor and hold down the pulse button until the Oreos are a fine crumb.
  • Now add 15 Oreo cookies to the food processor and pulse until coarsely chopped. You want larger chunks.
  • Using a stand mixer fitted with the whisk attachment, whip the heavy cream and baileys in the cold mixing bowl until stiff peaks form.
  • Add the sweetened condensed milk to the whipped cream. Fold to combine. 
  • Add chopped Oreos to the mixture. Fold to combine. 
  • Pour the "ice cream" mixture into a freezer safe container.
  • Top with more crushed oreos (Optional)
  • *Freeze for at least 6 hours - overnight.

Notes

*Due to the alcohol, this "ice cream" will NOT completely freeze. But, it's perfectly scoopable when ready. No thawing required!
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 1cup | Calories: 752kcal | Carbohydrates: 76g | Protein: 10g | Fat: 46g | Saturated Fat: 26g | Cholesterol: 131mg | Sodium: 344mg | Potassium: 412mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1342IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 4mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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