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Cookie and Cream Ice Cream in Hindi – How to make Oreo Ice Cream – Milk Ice Cream without Machine
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Rich, velvety, and loaded with Oreo goodness, this no-machine milk ice cream is the easiest homemade dessert you will ever make!
Why You’ll Love This Recipe
If you have been looking for a creamy, dreamy ice cream that you can make right at home without any fancy machine, this Cookies and Cream Ice Cream recipe is going to be your new favourite treat! Neetu Sirigiri, MasterChef India Telugu Top 8 finalist and the heart behind Bake With Neetu, brings you this simple no-machine Oreo ice cream made with wholesome milk and real ingredients.
Made with full fat milk and cream, this homemade ice cream gives you a good dose of calcium and healthy fats that support strong bones and sustained energy. Unlike store-bought ice creams loaded with artificial additives and preservatives, this recipe uses simple pantry staples so you know exactly what goes into every scoop.
- ✅ No machine needed, so you can whip up this creamy ice cream with just basic kitchen tools and zero special equipment
- ✅ Made with real full fat milk and cream for a rich, indulgent texture that rivals any store-bought brand
- ✅ Completely eggless, making it a wonderful treat that everyone in the family can enjoy without any worry
- ✅ Simple, accessible ingredients like milk powder, cornflour, and CMC give you a perfectly smooth and scoopable ice cream every single time
Ingredients You’ll Need
(Full measurements in the recipe card below)
Milk Base
- • 2 cups full fat milk — rich creamy base
- • 3/4 cup sugar — sweetens the base
- • 3 tbsp milk powder — adds body and creaminess
- • 2 tbsp cornflour — thickens the mixture
- • 1/4 tsp CMC — prevents ice crystals
- • 1.5 tbsp GMS — smooth emulsifier
Cream and Flavour
- • 1/2 cup cream — adds richness
- • 2 tsp vanilla essence — classic flavour
- • 1 packet Oreo — cookies and cream crunch
Substitutions
| Ingredient | Swap |
|---|---|
| full fat milk | coconut milk for dairy free |
| cream | chilled coconut cream |
| CMC | arrowroot powder in equal quantity |
How to Make It — Step by Step
Make the Base
Mix cornflour and milk powder in a little cold milk. Heat remaining milk with sugar, CMC, and GMS until sugar dissolves, then add the cornflour slurry and stir until thick. Remove from heat and cool completely.
Add Cream and Flavour
Once the base is cold, add vanilla essence and cream. Whip the mixture using a hand mixer or blender for 5 minutes until it is light and airy.
First Freeze
Pour into a freezer-safe container and freeze for 2 hours until the edges are firm but the centre is still soft.
Whip Again and Add Oreos
Remove from freezer and whip again until fluffy. Crush Oreos and fold them in gently, saving a few pieces for topping.
Final Freeze
Pour back into the container, top with remaining Oreo pieces, cover and freeze for 6 to 8 hours or overnight until firm. Scoop and serve.
Tips for the Best Result
Do not skip the CMC (carboxymethyl cellulose) as it prevents ice crystals from forming and gives your ice cream that smooth, creamy texture you get from store-bought brands, all without a machine.
Fold in the crushed Oreos just before the final freeze so they stay chunky and do not turn soggy inside the ice cream.
Place your mixing bowl in the freezer for 15 minutes before you start whipping the mixture. A cold bowl helps the cream whip faster and hold more air for a fluffier result.
How to Store
Frequently Asked Questions
CMC is highly recommended for a smooth, scoopable texture. Without it, the ice cream will be icier and harder to scoop.
GMS (glycerol monostearate) is an emulsifier that gives ice cream a creamy, soft body. You can skip it but the texture will not be as smooth.
Oreo cookies contain wheat, so the recipe as written is not gluten-free. Use gluten-free sandwich cookies as a substitute if needed.
Full-fat milk is essential here as it gives the ice cream its rich, creamy body. Low-fat milk will result in a watery and icy texture.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 2 cups full fat milk
- → 3/4 cup sugar
- → 1/2 cup cream
- → 2 tsp vanilla essence
- → 1/4 tap CMC
- → 1+1/2 tbsp gms
- → 3 tbsp milk powder
- → 2 tbsp cornflour
- → 1 packet of Oreo
Instructions
- 1. Mix cornflour and milk powder in a little cold milk. Heat remaining milk with sugar, CMC, and GMS until sugar dissolves, then add the cornflour slurry and stir until thick. Remove from heat and cool completely.
- 2. Once the base is cold, add vanilla essence and cream. Whip the mixture using a hand mixer or blender for 5 minutes until it is light and airy.
- 3. Pour into a freezer-safe container and freeze for 2 hours until the edges are firm but the centre is still soft.
- 4. Remove from freezer and whip again until fluffy. Crush Oreos and fold them in gently, saving a few pieces for topping.
- 5. Pour back into the container, top with remaining Oreo pieces, cover and freeze for 6 to 8 hours or overnight until firm. Scoop and serve.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Try this easy no-machine Cookies and Cream Ice Cream at home and enjoy every creamy, Oreo-packed bite with your loved ones. Do not forget to share your frozen creation and tag us at bakewithneetu on Instagram!
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