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Easy Creamy No-Churn Cookies and Cream Ice Cream

no-churn cookies and cream ice cream - featured image
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A simple, no-churn cookies and cream ice cream recipe that is creamy, quick to make, and perfect for any occasion without needing an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • About 20 chocolate sandwich cookies, crushed (e.g., Oreos or gluten-free alternative)
  • Optional: pinch of salt
  • Optional: mini chocolate chips

Instructions

  1. Chill your mixing bowl and beaters in the fridge for about 15 minutes before starting.
  2. Pour 2 cups (480 ml) of heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form, about 3-4 minutes.
  3. Gently fold in the entire can of sweetened condensed milk and 1 teaspoon of vanilla extract using a spatula with slow, sweeping motions.
  4. Coarsely crush about 20 chocolate sandwich cookies in a sealed plastic bag using a rolling pin or hands.
  5. Fold the crushed cookies gently into the ice cream base until evenly distributed, keeping chunks intact.
  6. Pour the mixture into a freezer-safe container, smooth the top, and cover tightly with a lid or plastic wrap.
  7. Freeze for at least 6 hours, ideally overnight, until firm and scoopable.
  8. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly.

Notes

Chill your mixing bowl and beaters before whipping cream for best results. Fold ingredients gently to keep airiness. Freeze at least 6 hours or overnight for best texture. Let ice cream soften 5 minutes before scooping. Optional add-ins include mini chocolate chips or a pinch of salt to balance sweetness.

Nutrition

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

Find it online: https://sparklechew.com/easy-creamy-no-churn-cookies-and-cream-ice-cream-recipe-youll-love/