No-Churn Oreo Ice Cream – Easy Homemade Cookies and Cream

There’s something so comforting about the classic combination of cookies and cream. Whether it reminds you of dipping Oreos in a glass of milk as a kid or sneaking a few cookies after dinner, this flavor has a way of instantly bringing back happy memories. Now imagine that same nostalgic taste turned into a rich, creamy, frozen dessert—and better yet, one that you can make entirely at home without an ice cream maker. That’s exactly what this no-churn Oreo ice cream delivers.

This recipe is the definition of fuss-free dessert making. With only a few pantry staples—like heavy cream, sweetened condensed milk, and Oreos—you can whip up a batch of delicious homemade ice cream that tastes just as indulgent (if not more) than the store-bought kind. Plus, since there’s no need for churning or special equipment, this is perfect for beginner cooks or anyone looking for a quick and easy sweet fix.

I still remember the first time I made it. It was a warm Saturday afternoon, and we were hosting a family movie night. I didn’t have time to run to the store, and I definitely didn’t feel like dragging out my clunky old ice cream machine. So, I pulled out a few basic ingredients, crushed up some Oreos, and gave it a shot. The result was nothing short of magical. The texture was unbelievably smooth and creamy, with just the right amount of Oreo crunch in every bite. That batch disappeared before the first movie even ended, and ever since then, it’s been a go-to treat in our house.

What I love most about this Oreo ice cream—aside from how addictively good it is—is how flexible it can be. You can double the chocolate chips, stir in caramel swirls, or even experiment with different types of cookies. The base is rich and velvety thanks to the whipped cream and condensed milk, and the crushed Oreos bring in that perfect mix of crunch and chewy bits.

So, whether you’re making dessert for a crowd or just treating yourself after a long day, this no-churn Oreo ice cream is a guaranteed win. It’s easy, it’s indulgent, and it’s a whole lot of fun to make.

Why You’ll Love This No-Churn Oreo Ice Cream Recipe

This no-churn Oreo ice cream isn’t just good—it’s the kind of recipe that will earn a permanent spot in your dessert rotation. Let’s explore all the reasons why this one’s a keeper.

It’s Easy Enough for Anyone to Make

One of the best parts of this recipe is how simple it is. You don’t need any fancy machines or specialized kitchen tools. If you have a hand mixer or a stand mixer and a freezer, you’re good to go. Even if you don’t own a mixer, you can whip the cream by hand (with a bit of elbow grease). The instructions are beginner-friendly, and there are only a few steps from start to finish.

You Only Need a Few Ingredients

Another reason to love this recipe is the short ingredient list. With just five basic components—heavy whipping cream, sweetened condensed milk, vanilla extract, Oreo cookies, and mini chocolate chips—you can create a show-stopping dessert that tastes like it came from an ice cream parlor.

The Flavor Is Unbeatable

The flavor is what truly sets this ice cream apart. The base is creamy and sweet, with the vanilla bringing out the richness of the cream and condensed milk. The Oreos add both taste and texture—soft, chocolatey chunks from the crushed pieces and satisfying crunch from the larger bits. Add mini chocolate chips into the mix, and you’ve got a dessert that hits all the right notes: creamy, crunchy, chocolatey, and just the right amount of sweet.

It’s Freezer-Friendly and Make-Ahead Friendly

Because it needs to chill for several hours, this dessert is ideal for making in advance. You can prepare it the night before a party, holiday, or family gathering and just pull it out of the freezer when it’s time to serve. No need to stress or cook anything last minute.

It’s Always a Crowd-Pleaser

No one—and I mean no one—can resist a scoop of Oreo ice cream. Kids, teens, adults, grandparents… everyone loves it. It’s familiar, comforting, and just indulgent enough to feel like a real treat. And because it doesn’t contain any eggs or complicated steps, you don’t have to worry about dietary restrictions or allergens as much as with traditional custard-based ice cream.

So, if you’re looking for a dessert that’s low-effort, high-reward, and guaranteed to be a hit with everyone, this is the one to make.

Health Benefits of this No-Churn Oreo Ice Cream

While ice cream is certainly an indulgence, that doesn’t mean it can’t offer a few positive perks—especially when made at home. Let’s take a closer look at the health-related benefits you might not expect from this dreamy no-churn Oreo ice cream.

You Control the Ingredients

One of the biggest advantages of making your own ice cream is knowing exactly what goes into it. Store-bought ice creams often contain stabilizers, preservatives, and artificial flavors. With this homemade version, you’re using just five ingredients—and you can choose high-quality, organic, or minimally processed versions if that’s important to you. This gives you peace of mind and makes your dessert feel a little more wholesome.

It’s Free of Artificial Additives

Because you’re making everything from scratch, this ice cream is free from artificial colors, flavorings, and preservatives that are often found in commercial options. No need to worry about hidden chemicals or hard-to-pronounce ingredients.

A Source of Calcium and Healthy Fats

Heavy whipping cream and sweetened condensed milk are rich in calcium, which is essential for bone health. They also contain healthy fats that are important for energy and nutrient absorption. While this isn’t a low-fat recipe by any means, enjoying it in moderation as part of a balanced diet is perfectly fine—and can even contribute a little nutrition.

Mood-Boosting Qualities

There’s something to be said for the emotional benefits of enjoying a scoop of ice cream. Sweets, especially those associated with good memories, can provide a mental and emotional boost. Sharing a bowl with loved ones, treating yourself after a long day, or simply savoring something you made from scratch can all lift your spirits in a real way.

Perfect for Special Diet Adjustments

If you’re watching your intake of certain ingredients, this recipe can easily be adjusted. For example, you can use lactose-free cream or gluten-free Oreos to suit dietary needs. Because it’s so customizable, it’s easy to make it work for your specific health goals.

So, while this Oreo ice cream isn’t exactly a superfood, it certainly offers a few surprising health perks—especially when compared to store-bought versions. Plus, the joy of making something from scratch and sharing it with others is good for your heart in more ways than one.

Preparation Time, Servings, and Nutritional Information

Before diving into the fun part—making and devouring this ice cream—let’s take a look at the practical details. This will help you plan ahead and make sure you’re prepped for sweet success.

Total Time

• Prep Time: 15 minutes
• Freezing Time: 6 hours minimum (overnight is even better)
• Total Time: About 6 hours and 15 minutes

While the active prep time is super short, the freezing time is essential. This allows the ice cream to firm up and develop its smooth texture, so make sure to give it plenty of chill time.

Servings

This recipe yields approximately 10 generous servings. That’s enough for a family to enjoy together or to serve at a small gathering. You can easily double the recipe for a larger crowd—just use a bigger container or two loaf pans.

Nutrition Facts (per serving, approximately)

• Calories: 420
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 40g
• Sugar: 32g
• Protein: 5g
• Fiber: 1g
• Calcium: 130mg

These numbers are estimates and can vary slightly depending on the specific brands of ingredients used. While it’s certainly a dessert, it does offer some calcium and protein from the dairy.

Ingredients List of this No-Churn Oreo Ice Cream

Now that you know what to expect, let’s break down what you’ll need to bring this creamy Oreo dream to life. Everything in this recipe is easy to find at your local grocery store, and you might already have some of it on hand.

Main Ingredients

• 2 cups heavy whipping cream
  This is the base of the ice cream and provides that luscious, creamy texture. Make sure it’s very cold before whipping—it helps it fluff up faster.
• 14 oz sweetened condensed milk
  Adds sweetness and smoothness without the need for additional sugar or cooking. This ingredient is key to the no-churn magic.
• ½ teaspoon vanilla extract
  Just a touch enhances the flavor of the cream and balances the sweetness from the cookies and condensed milk.
• 25 Oreo cookies, divided
  Crushed and chunked Oreos bring texture, flavor, and that unmistakable cookies-and-cream vibe. You’ll crush 10 of them and chop the remaining 15 for a mix of fine and chunky bits.
• ⅓ cup mini chocolate chips
  These add extra chocolaty crunch throughout the ice cream. You can use regular chips, but the mini ones distribute better for consistent flavor.

Optional Toppings

• Extra Oreo crumbs or pieces
• Additional mini chocolate chips
• Chocolate syrup, caramel drizzle, or whipped cream (if desired)

These toppings are totally optional but can take the presentation and flavor to the next level. Perfect for serving guests or making it look fancy for a party.

Now that your ingredients are lined up, let’s move on to the fun part—putting it all together. Up next, we’ll walk through each step to ensure your ice cream turns out perfectly every single time.

Step-By-Step Cooking Instructions of this No-Churn Oreo Ice Cream

Let’s walk through every step in detail to make sure your no-churn Oreo ice cream turns out creamy, dreamy, and packed with delicious cookie goodness. This part is where the magic happens, and the good news is that it’s super easy—even if it’s your very first time making homemade ice cream. These instructions include tips and variations so you can tailor the recipe to your taste or troubleshoot along the way.

Step 1: Crush the Oreos

The first step is prepping the star of the show—our beloved Oreos. This is also a fun part where kids can help out.

Start by separating the total 25 Oreo cookies into two batches. Take 10 cookies and crush them into fine or medium-fine crumbs. You can do this using a food processor for a quick blitz or by placing them in a zip-top bag and using a rolling pin to break them down. The goal is to get a sandy, crumbly texture. These crumbs will mix smoothly into the ice cream base and give that classic cookies-and-cream look and flavor.

Next, take the remaining 15 cookies and give them a rough chop. If you’re using a food processor, pulse just once or twice to get large chunks. Or break them up by hand. You want some nice, big pieces here so that you’ll have distinct, chewy cookie bites throughout the ice cream.

Set both the crumbs and chunks aside for now. You’ll be folding them in later.

Step 2: Whip the Heavy Cream

Now it’s time to build the creamy base. For best results, chill your mixing bowl and beaters (or the whisk attachment on your stand mixer) in the fridge or freezer for 10 to 15 minutes before whipping. This small step helps the cream whip faster and hold its shape better.

Pour the 2 cups of heavy whipping cream into your chilled mixing bowl. Add the vanilla extract here so it blends smoothly into the cream as it whips.

Begin whipping on medium-high speed. If you’re using a hand mixer, this should take about 2 to 3 minutes. If you’re doing it by hand with a whisk, it may take a bit longer—around 5 minutes depending on your strength and speed.

You’ll know you’re done when stiff peaks form. This means when you lift the beaters or whisk out of the bowl, the cream stands up firmly without collapsing. Be careful not to overwhip, or it might start turning into butter. Stop as soon as you hit that thick, billowy texture.

Step 3: Fold in the Sweetened Condensed Milk

Once the whipped cream is ready, grab your can of sweetened condensed milk. This ingredient is what gives the ice cream its sweetness and creamy smoothness, without needing to cook a custard or add eggs.

Gently pour the sweetened condensed milk into the whipped cream. Now, using a rubber spatula, start folding the two together. Folding means carefully stirring and lifting the mixture from the bottom, turning it over gently so you don’t deflate all that air you whipped in. This step keeps your ice cream base light and airy.

Keep folding until the mixture is well combined and smooth, with no visible streaks. Don’t rush it—gentle movements make a big difference here.

Step 4: Add the Oreo Crumbs, Chunks, and Chocolate Chips

Now comes the fun part—mixing in all those goodies.

Start by sprinkling in the crushed Oreo crumbs. Fold them in gently, just like you did with the condensed milk, to distribute them evenly through the base.

Next, add the larger Oreo chunks. These will give your ice cream that satisfying cookie bite that everyone loves. Again, fold gently until they’re evenly spread out.

Finally, fold in the mini chocolate chips. These add little bursts of chocolate flavor and just the right amount of crunch. Because they’re smaller than regular chips, they mix in beautifully and won’t sink to the bottom.

At this point, you should have a thick, speckled, cookies-and-cream ice cream mixture that looks good enough to eat as is—but we’re not quite done yet.

Step 5: Transfer to a Freezer-Safe Container

Spoon the finished ice cream mixture into a freezer-safe container. A standard loaf pan works really well for this and makes scooping easy later on. If you’re doubling the recipe or prefer smaller containers, you can use multiple freezer-safe containers with lids.

Once the mixture is in the container, smooth the top with your spatula. If you want to get fancy, sprinkle a few extra Oreo chunks and chocolate chips on top for a pretty finish.

This makes it look more appealing when serving and also adds a nice texture layer on top once it’s frozen.

Step 6: Cover and Freeze

Now it’s time to let the freezer do its thing. Cover the ice cream tightly with a layer of plastic wrap pressed directly onto the surface. This helps prevent freezer burn. Then wrap the top with foil or place a lid on your container.

Place the container in the freezer and freeze for at least 6 hours. Overnight is even better for a firm, scoopable consistency.

While it may be tempting to dig in early, giving it time to fully freeze ensures the texture is perfect.

Step 7: Scoop and Enjoy

Once the ice cream is fully frozen, it’s time to serve it up.

Remove it from the freezer and let it sit at room temperature for 5 to 10 minutes. This softens it just enough to make scooping easier.

Use a warm ice cream scoop (run it under hot water and wipe dry) to serve generous portions into bowls or cones. The ice cream should be creamy, smooth, and loaded with cookie chunks in every bite.

And just like that, you’ve made your very own no-churn Oreo ice cream. No ice cream maker, no eggs, no cooking—just pure, frozen deliciousness.

How to Serve this No-Churn Oreo Ice Cream

Serving your homemade Oreo ice cream can be just as fun as making it. There are so many creative ways to enjoy it, whether you’re keeping it simple or going all out with toppings.

Classic Scoops in a Bowl or Cone

You really can’t go wrong with the traditional scoop-and-serve method. This ice cream is rich and flavorful enough to stand on its own. Use a warm scoop to get those perfect, round servings, and serve in your favorite bowls or waffle cones. For added crunch, sprinkle a few extra Oreo crumbs on top just before serving.

Make Ice Cream Sandwiches

Want to take things up a notch? Use this ice cream to make homemade ice cream sandwiches. Just grab a few extra cookies (Oreo or chocolate chip), spread a thick scoop of the ice cream in between, and freeze them for an hour. They’re a hit at parties and totally customizable.

Turn It Into a Sundae

Layer your Oreo ice cream in a glass or bowl with whipped cream, chocolate syrup, sprinkles, and even a cherry on top. Add banana slices or strawberries for a cookies-and-cream banana split vibe.

Pair with Baked Desserts

This ice cream is incredible served with warm brownies, chocolate chip cookies, or a slice of cake. The contrast between warm and cold is irresistible.

Make a Milkshake

Toss a few scoops of this Oreo ice cream into a blender with a splash of milk, blend until smooth, and you’ve got yourself the ultimate cookies-and-cream milkshake. Top with whipped cream and a cookie for the full experience.

Serving it in fun and unexpected ways can really take this simple dessert to a whole new level.

Pairing Suggestions of this No-Churn Oreo Ice Cream

Dessert pairings might not be as talked about as dinner pairings, but they can completely elevate the experience. Here’s how to turn your Oreo ice cream into the star of a full dessert moment.

Drink Pairings

• Hot Beverages: A mug of freshly brewed coffee or espresso balances the sweetness of the ice cream beautifully. You can even float a scoop in your coffee for a fun twist.
• Milk or Chocolate Milk: The classic choice, especially for kids. It enhances the creamy vibe and ties into the nostalgic cookies-and-milk theme.
• Milk Tea: If you enjoy boba or bubble tea, try serving this ice cream alongside a cold glass of milk tea for a fun texture and flavor combo.

Dessert Pairings

• Chocolate Cake: The rich, deep flavors of a moist chocolate cake or cupcake pair perfectly with the sweet, creamy profile of the ice cream.
• Fudgy Brownies: Warm brownies and cold Oreo ice cream? Yes, please. It’s like a deconstructed cookies-and-cream lava cake.
• Peanut Butter Cookies: The salty-sweet combination of peanut butter and Oreo is surprisingly delicious and adds a nutty dimension.

Fresh Fruit Pairings

• Strawberries or Raspberries: These fruits offer a tart contrast that cuts through the richness of the ice cream.
• Banana Slices: Bananas and Oreos are a winning combo. You can layer them into a sundae or just serve them on the side.

These simple pairings can turn a scoop of ice cream into a plated dessert worthy of a fancy restaurant.

Storage, Freezing & Reheating Instructions

One of the greatest things about no-churn ice cream—besides how ridiculously good it tastes—is how easy it is to store and enjoy later. Whether you’re prepping ahead for a party or just want to keep a batch on hand for a late-night sweet tooth, proper storage is key to maintaining that ultra-creamy texture and fresh flavor.

How to Store Leftovers

After serving, be sure to return the ice cream to the freezer as soon as possible to avoid melting and refreezing, which can cause ice crystals to form and mess with the smooth texture. For best results:

• Store the ice cream in a freezer-safe airtight container. A loaf pan covered with both plastic wrap and foil works in a pinch, but a dedicated ice cream tub or reusable silicone container is ideal.
• Keep the surface of the ice cream covered tightly. Press plastic wrap directly onto the surface of the ice cream before sealing with a lid. This prevents freezer burn and keeps it tasting fresh.
• Store it in the coldest part of your freezer, typically the back. This helps maintain a stable temperature and keeps it from partially melting when the freezer door is opened.

Properly stored, this ice cream will stay fresh and delicious for up to 2–3 weeks, though let’s be honest—it probably won’t last that long.

Can You Refreeze Melted Ice Cream?

If your ice cream melts significantly—say, if it’s left out for an extended period—it’s best not to refreeze it. The texture and flavor will suffer, and it may become icy or gritty. Instead, portion out only what you plan to eat, and return the rest to the freezer promptly.

Reheating? Not Quite… But Softening is Key

While we don’t “reheat” ice cream, getting the perfect scoop does require a little patience. If your ice cream is too hard straight from the freezer, let it sit on the counter at room temperature for about 5 to 10 minutes before serving. Alternatively, run your ice cream scoop under warm water, then dry it off before scooping. This helps you glide through even the firmest frozen desserts without too much effort.

Can You Freeze Individual Servings?

Absolutely! You can portion the ice cream into small containers or even use muffin tins lined with silicone or paper cups for pre-portioned treats. Once frozen solid, pop them out and transfer to a large freezer bag for easy single-serve options—perfect for school lunches, work snacks, or treating yourself with no mess.

With the right storage methods, your homemade Oreo ice cream will stay just as creamy and dreamy as the day you made it.

Common Mistakes to Avoid

Even though this Oreo ice cream recipe is super easy, a few small missteps can affect the final outcome. Don’t worry—we’re here to make sure that doesn’t happen. Here are some common mistakes to watch out for, plus how to avoid them.

1. Over-Whipping the Cream

Whipping your cream until stiff peaks form is crucial for creating a light, airy ice cream texture. However, overdoing it can cause the cream to curdle or turn into butter. As soon as you notice the cream holding firm peaks that don’t droop, stop whipping.

Tip: Keep a close eye on your cream, and whip on medium speed rather than high to have more control.

2. Mixing Too Vigorously

When combining the whipped cream with sweetened condensed milk and mix-ins, it’s important to fold gently. Stirring too hard can knock the air out of the whipped cream, resulting in a denser, less creamy ice cream.

Tip: Use a rubber spatula and a light hand to keep the texture fluffy.

3. Not Crushing the Cookies Properly

If your cookie crumbs are too large in the fine portion, they won’t distribute evenly throughout the base. On the flip side, if you crush all of the cookies into powder, you’ll miss out on those delightful chewy chunks.

Tip: Crush the first batch of cookies into fine crumbs and leave the second batch in big pieces. This gives a better texture contrast and that classic cookies-and-cream look.

4. Not Letting It Freeze Long Enough

Yes, the hardest part of this recipe is waiting, but trust us—cutting the freezing time short means soupy, melty ice cream that won’t scoop properly. It really needs at least 6 hours to set fully.

Tip: Make it the night before you plan to serve it. That way, it’ll be ready and perfectly set by the time you need it.

5. Storing It Improperly

Improper storage can lead to freezer burn or flavor loss. Ice crystals can also form if the ice cream is exposed to too much air.

Tip: Always store your ice cream in an airtight container and press plastic wrap onto the surface before sealing.

Avoiding these mistakes will help you achieve consistently creamy, flavorful results every time you make this delicious no-churn Oreo ice cream.

Pro Tips

Ready to take your homemade ice cream to the next level? These expert tips and tricks will ensure your dessert is nothing short of spectacular—and maybe even better than what you’d find in a scoop shop.

Chill Your Mixing Tools

Cold cream whips faster and holds peaks better, so make sure everything stays cool.

Pro Tip: Pop your metal mixing bowl and beaters into the fridge or freezer 10–15 minutes before you start. This step is small but mighty when it comes to achieving perfect whipped cream.

Use High-Quality Vanilla Extract

Since this recipe has so few ingredients, each one really shines. A good-quality vanilla extract enhances the creamy flavor and balances the sweetness beautifully.

Pro Tip: Avoid artificial vanilla, if possible. Even a small amount of real vanilla makes a big difference.

Play with Flavors and Add-Ins

This base recipe is incredibly flexible. You can easily tweak the flavors and add-ins to suit your mood or match an occasion.

Pro Tip: Try stirring in peanut butter swirls, caramel ribbons, crushed pretzels, or even chopped nuts. For a holiday vibe, add crushed peppermint candies or swirl in raspberry jam.

Freeze in Smaller Portions for Faster Set Time

If you’re in a hurry, dividing the mixture between smaller containers can help it freeze faster.

Pro Tip: Use silicone muffin cups, small storage tubs, or even ice cube trays to freeze smaller amounts. These also make great kid-friendly treats or single-serve snacks.

Use Parchment Paper to Avoid Sticking

Sometimes, ice cream can stick to metal containers or form a hard top layer that’s tough to scoop.

Pro Tip: Line your loaf pan with parchment paper before filling it. Not only does this prevent sticking, but it also makes clean-up a breeze and looks cute when serving slices.

With these pro tips in your back pocket, you’re well on your way to becoming the household ice cream expert.

Frequently Asked Questions (FAQs)

When it comes to homemade ice cream, especially no-churn versions, there are a few questions that pop up often. Here are clear, helpful answers to the most common ones so you can cook with confidence.

Can I use low-fat cream?

It’s best to use full-fat heavy whipping cream for this recipe. Lower fat versions may not whip properly or hold their structure, which could affect the texture of your final ice cream.

Can I make this recipe dairy-free?

Yes! You can substitute the heavy cream with a dairy-free whipping cream (like coconut cream or soy-based whipping cream). Use sweetened condensed coconut milk in place of regular condensed milk. Just keep in mind that the flavor and texture may change slightly.

How long will this ice cream keep in the freezer?

When stored properly in an airtight container, this ice cream will keep well for up to 2–3 weeks. Beyond that, it may start to lose some of its flavor and creaminess, although it’s still safe to eat.

Can I use other cookies instead of Oreos?

Absolutely! This recipe works great with chocolate chip cookies, graham crackers, peanut butter cookies, or even sandwich cookies with flavored fillings. You can get creative depending on what you have on hand.

Do I really need to whip the cream?

Yes, whipping the cream is what gives this ice cream its light, airy texture. If you skip this step, the mixture will freeze into a solid block rather than a scoopable dessert.

What’s the best way to crush Oreos without a food processor?

Place the cookies in a zip-top bag, press the air out, seal it tightly, and use a rolling pin or heavy jar to crush them. This method is quick, simple, and mess-free.

Can I use flavored Oreos?

Definitely! Mint, peanut butter, birthday cake—flavored Oreos add a fun twist to the classic recipe. Just be aware that they will alter the overall taste, so choose flavors that complement the vanilla base.

Can I double the No-Churn Oreo Ice Cream recipe?

Yes, this recipe scales up beautifully. Just be sure to use a larger mixing bowl and divide the ice cream between multiple containers for freezing.

My ice cream is too hard—what should I do?

Let it sit at room temperature for 5 to 10 minutes before scooping. You can also dip your scoop in warm water to make serving easier.

Can I add fruit?

Yes, but stick to fruits that aren’t too watery. Chopped strawberries, blueberries, or bananas work well. If using frozen fruit, thaw and drain it before mixing it in.

Conclusion & Call to Action

There you have it—the easiest, creamiest, most crave-worthy Oreo ice cream you’ll ever make, all without an ice cream machine or complicated steps. From the first bite, this no-churn treat brings all the indulgent flavors and textures you’d expect from a gourmet dessert, but it comes together with simple pantry staples and a few minutes of mixing.

Whether you’re preparing it for a family movie night, a special birthday celebration, or just because you’re in the mood for something sweet and satisfying, this recipe is guaranteed to impress. And once you’ve mastered the base, the possibilities are endless. You can tweak the add-ins, switch up the cookies, and make it your own every time.

I hope this recipe brings as much joy to your kitchen as it has to mine. It’s a favorite in our house, not just for the incredible taste, but also because it’s a dessert we can make together and share with the people we love.

Now it’s your turn! I’d love to hear how your ice cream turns out. Did you try any fun variations? Did your family beg for seconds? Leave a comment below to let me know, or better yet, snap a photo and tag me on social media. Nothing makes me happier than seeing your creations come to life.

Happy scooping!

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