Description

This no-churn Cookies and Cream Ice Cream is an easy and nostalgic treat that combines creamy vanilla ice cream with crunchy chocolate sandwich cookie pieces. Perfect for hot summer days or cozy family movie nights, this homemade ice cream requires no machine and can be ready in just a few simple steps. With a fluffy texture achieved by whipping heavy cream and a rich sweetness from sweetened condensed milk, it’s a delightful dessert that transports you back to cherished memories.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream (cold)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Mix-ins

20 chocolate sandwich cookies (like Oreos), crushed

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Instructions

Whip the cream: Pour the cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This creates a light and fluffy texture essential for your no-churn ice cream base.
Fold in the sweetened condensed milk: In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into this mixture in batches, taking care not to deflate the air whipped into the cream, keeping the mixture airy and light.
Add the cookie crumbles: Fold in the crushed chocolate sandwich cookies, leaving some aside to sprinkle on top later for garnish and added texture.
Freeze: Transfer the mixture into a loaf pan or airtight container. Sprinkle the reserved cookie crumbs on top. Cover with foil or a lid and freeze for at least 6 hours or overnight until firm.
Serve and enjoy: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones, serve, and enjoy the classic cookies and cream flavors.

Notes

For best results, ensure the heavy cream is very cold before whipping to achieve stiff peaks.
Use a variety of cookie crumble sizes to add interesting texture.
You can substitute chocolate sandwich cookies with gluten-free or vegan alternatives to accommodate dietary preferences.
If you prefer a stronger cookie flavor, increase the number of cookies to 25.
Store ice cream in an airtight container to prevent freezer burn and maintain texture.