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Creamy No-Churn Cookies and Cream Ice Cream

no-churn cookies and cream ice cream - featured image

A quick and easy no-churn cookies and cream ice cream recipe that requires no ice cream maker and uses simple pantry ingredients for a creamy, crunchy homemade dessert.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1520 chocolate sandwich cookies, crushed
  • Pinch of salt

Instructions

  1. Chill your mixing bowl and beaters in the freezer for about 15 minutes.
  2. Pour 2 cups (480 ml) of cold heavy cream into the chilled bowl and beat on medium-high speed until stiff peaks form, about 3-5 minutes.
  3. In a separate bowl, stir together one 14 oz (396 g) can of sweetened condensed milk with 1 teaspoon vanilla extract and a pinch of salt until smooth.
  4. Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it, then fold in the remaining whipped cream until well combined but still fluffy.
  5. Crush 15-20 chocolate sandwich cookies into bite-size chunks.
  6. Gently fold the cookie pieces into the creamy mixture, saving a few chunks to sprinkle on top later.
  7. Spoon the mixture into a freezer-safe container, smooth the top with a spatula, and sprinkle the reserved cookie pieces on top. Cover tightly with a lid or plastic wrap.
  8. Freeze for at least 6 hours or overnight. Let sit out for 5 minutes before scooping for easier serving.

Notes

Use cold heavy cream and a chilled mixing bowl for best whipping results. Fold whipped cream gently to keep the mixture airy. Crush cookies into chunks for texture, not crumbs. Let ice cream freeze overnight for best texture. To soften, let sit at room temperature for 5 minutes or scoop with a warm spoon.

Nutrition

Keywords: no-churn ice cream, cookies and cream, easy homemade dessert, no ice cream maker, quick ice cream recipe