Creamy No-Churn Cookies and Cream Ice Cream
A quick and easy homemade no-churn cookies and cream ice cream recipe that delivers rich, velvety texture with crunchy cookie bits, perfect for any occasion without the need for an ice cream maker.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) cold heavy cream
- 1 (14 oz) can (about 395 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 15–20 Oreo cookies, roughly crushed
Instructions
- Chill your mixing bowl and beaters in the fridge for at least 15 minutes.
- Pour the cold heavy cream into the chilled bowl and beat on medium-high speed with an electric mixer until stiff peaks form, about 3-5 minutes.
- In a separate bowl, gently stir together the sweetened condensed milk and vanilla extract.
- Slowly fold the condensed milk mixture into the whipped cream using a rubber spatula, being careful not to overmix.
- Roughly crush the Oreo cookies, leaving a mix of crumbs and chunks.
- Gently fold the crushed cookies into the cream mixture.
- Pour the mixture into a freezer-safe container and smooth the top.
- Cover tightly and freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for easier scooping.
Notes
Chilling the mixing bowl and beaters improves whipped cream texture. Fold ingredients gently to maintain airiness. Freeze for at least 6 hours for best texture. Let ice cream soften at room temperature before scooping to avoid rock-hard scoops. Variations include mint extract, chocolate chips, fruit, or nuts. For dairy-free or gluten-free versions, substitute ingredients accordingly.
Nutrition
- Serving Size: About 1/2 cup (120 m
- Calories: 250
- Fat: 15
- Carbohydrates: 27
- Protein: 3
Keywords: no-churn ice cream, cookies and cream, homemade ice cream, easy dessert, Oreo ice cream, no ice cream maker