This easy Oreo ice cream combines whole milk, instant pudding mix, and chocolate protein shake for a creamy texture without an ice cream maker. Mini Oreo mix-ins and crushed cookie topping deliver authentic cookie flavor in minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Pour the whole milk into the ice cream maker's pint container, up to the designated fill line.
Add the Oreo instant pudding mix to the milk.
Use a milk frother to blend the mixture until smooth and fully combined.
Secure the lid on the pint and freeze for at least 24 hours.
Once frozen, place the pint into the outer bowl, lock the lid, and install it in the ice cream maker.
Select the 'Lite Ice Cream' setting and process the mixture.
After the first spin, remove the pint. The mixture will look powdery. Create a well in the center.
Pour the chocolate protein shake into the well.
Add the mini chocolate sandwich cookies into the well.
Return the pint to the machine and process again using the 'Mix-In' function.
Remove the finished ice cream, top with extra crushed cookies if desired, and serve.
Freeze in an airtight container for up to 2 weeks; let soften 5 minutes at room temperature before scooping.
No. This no-churn recipe uses pudding mix and protein shake to create creaminess without churning.
Yes. Prepare the base, freeze in an airtight container for at least 2 hours or overnight, then top with crushed cookies before serving.
Substitute with 2 tbsp chocolate syrup or 1 tbsp cocoa powder mixed with 1 tbsp milk for added richness and chocolate flavor.
Whole milk creates the creamiest texture, but 2% milk works as a substitute—the result will be slightly less rich.
Store in an airtight container in the freezer for up to 2 weeks. Let soften at room temperature for 5 minutes before scooping.
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