Lemon Oreo and Raspberry No Churn Ice Cream

The addition of lemon Oreos and fresh raspberries just takes it over the top!
Course Dessert
Cuisine Traditional
Prep Time 15 minutes
freezing time 6 hours
Total Time 15 minutes
Servings 6 servings
Calories 622kcal


  • 6 oz fresh raspberries
  • 12 lemon Oreos crushed
  • 2 Cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 2 tsp light brown sugar


  • Place raspberries in a bowl, and gently crush them with a fork. Place Oreos in a bag and crush them with a rolling pin until the desired size you like. Set aside.
  • Place the heavy cream a bowl and whip on high with hand mixer until it forms soft peaks, 3 to 5 minutes.
  • Add in the condensed milk and vanilla, mix on low until just combined. Taste and add the brown sugar to your taste. Mix in sugar if adding.
  • Gently fold in the cookies and crushed berries with a spatula. Spoon into a loaf pan or pan of your choice. Freeze for 6 to 8 hours or until set. Scoop and enjoy!


It helps if you place the hand mixer beaters and metal bowl in the freezer while getting the raspberries and Oreos ready. Having everything extremely cold makes the process faster.


Calories: 622kcal | Carbohydrates: 60g | Protein: 8g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 198mg | Potassium: 369mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1350IU | Vitamin C: 9.7mg | Calcium: 253mg | Iron: 0.8mg