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.
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.
Ingredients
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
- 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.
- 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)
- 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.
Recipe FAQs
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.
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.
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.
No-Churn Oreos and Bailey's Ice Cream
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.