Cold, creamy, and packed with crushed Oreos, this no-churn Oreo McFlurry Ice Cream is the ultimate dairy-free dessert. Made with just four ingredients, it delivers big on nostalgia and flavour without the need for fancy equipment.
Looking for more plant-based desserts? These are some of my favourites:
- Peanut Butter Slice
- Mini Blueberry Cheesecakes
- Banoffee Caramel Slice
- Cinnamon Scrolls
- Self Saucing Chocolate Pudding
I love this Oreo McFlurry recipe because it’s stupidly easy, but looks and tastes like you’ve done something impressive. It’s a fun way to turn simple pantry ingredients into a frozen treat that’s way more satisfying than anything store-bought. The coconut cream gives it a luscious, scoopable texture, while the vanilla extract keeps things smooth and scoop-ready.
The sweetened condensed coconut milk adds richness and just the right amount of sweetness without needing an ice cream machine. It’s also totally plant-based and accidentally gluten-free (depending on the Oreos you use). Plus, it’s a great way to use up leftover cookies or get creative with toppings. And most importantly? It tastes like a vegan version of a McFlurry — creamy, cold, crunchy, sweet, and perfect straight from the freezer.
Main Ingredients & Why We Use Them
- Full-fat coconut cream, chilled overnight — for a creamy base and scoopable texture. We use full-fat coconut cream instead of light or coconut milk because its high fat content creates a rich, creamy texture, whips properly when chilled, and helps prevent ice crystals from forming in the ice cream.
- Sweetened condensed coconut milk — adds sweetness and richness.
- Oreo cookies — for crunch and flavour (you can use any chocolate sandwich cookie but Oreo’s are great as they are vegan!).
- Vanilla extract (with alcohol) — prevents ice crystals and boosts flavour.
How to Make Oreo McFlurry Ice Cream
Start by chilling your coconut cream overnight. Scoop out the thick top layer into a mixing bowl (leave behind the watery part). Whip it until fluffy, then add the condensed coconut milk and vanilla extract. Crush 10 Oreos and fold them into the mix. Transfer everything to a freezer-safe container, sprinkle the rest of the Oreos on top, and freeze. Every hour for 6–8 hours, give it a quick stir to help it stay creamy. If you don’t do this, ice crystals will form, and instead of being airy and creamy, it’ll be thick and stodgy and impossible to scoop. Once mostly firm, let it freeze fully until ready to scoop.
Variations & Substitutions
- Swap Oreos for Biscoff, mint cookies, or gluten-free options.
- Add a swirl of peanut butter, fudge sauce or hazelnut spread before freezing.
- Use regular condensed milk and dairy cream if not vegan.
Equipment
This requires no ice cream maker, but if you do have one use it, it’ll save you having to do the manual whisk every hour for 6 hours.
- Hand or stand mixer
- Freezer-safe container or loaf tin
- Mixing bowl
- Zip-lock bag + rolling pin or food processor (for crushing cookies)
How to Serve Oreo McFlurry Ice Cream
Serve in a bowl or cone, topped with extra Oreos, chocolate syrup, or a spoon of peanut butter. You could also sandwich a scoop between two cookies for an ice cream sandwich. Yum!
How to Store It
Keep in a sealed container in the freezer for up to 2 weeks. For easier scooping, let it sit at room temperature for 10 minutes before serving.
How to Make Oreo McFlurry Ice Cream
Oreo McFlurry Ice Cream
Ingredients
- 1 can 400ml coconut cream chilled overnight
- 280 g sweet condensed coconut milk
- 14 Oreo cookies
- 1 teaspoon pure vanilla extract ensure contains alcohol
Instructions
Scoop the good stuff:
- After chilling your coconut cream overnight, open the can and scoop out the thick top layer of solidified cream (leave the watery liquid behind). Using a sieve will work well as the watery liquid will drain through leaving the thick coconut cream at the top. Add it to a mixing bowl and whip it until it’s fluffy and light.
Sweeten and flavour:
- Gently mix in the condensed coconut milk and vanilla extract until smooth and creamy.
Add that Oreo crunch:
- Crush 10 Oreos into chunky bits — either blitz them in a food processor or smash in a zip-lock bag with a rolling pin (or wine bottle). Fold them into your ice cream base.
Freeze it like a pro:
- Pour the mixture into a loaf tin or freezer-safe container. Smooth the top.
McFlurry texture hack:
- Pop into the freezer. Every hour for 6–8 hours, stir the mixture with a fork or hand whisk to aerate and prevent ice crystals. If you don’t do this, it’ll be very difficult to defrost, and won’t be creamy but stodgy and too thick. Once it’s mostly firm, leave it to finish freezing completely.
Top and serve:
- Top with crushed oreos (I like using the biscuits only in the food processor, and processor till I get a fine crumb). Then topping with chocolate drops and extra Oreo’s- delicious!
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