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This simple no-churn cookies and cream ice cream recipe comes together quickly and does not need an ice cream maker! Only 4 ingredients and rich, creamy, and delicious!
I have so many no-churn ice cream recipes, but none compare to this cookies and cream version. It is seriously dreamy.
A smooth vanilla base, chocolate sandwich cookie pieces, and a light and creamy finish. That is what this ice cream recipe is all about.
I kept things fairly basic with my add-in being only cookies, but this recipe has quickly become a summer staple. My eleven year old has proclaimed that it is the only ice cream he will eat from now on. Although, that’s not true. The kid has a love for all the flavors.
No-Churn Cookies and Cream Ice Cream Ingredient:
Like my other no-churn recipes, the ingredient list for this is small. It starts with a base of two ingredients and finishes with some mix-in options. I am sure you can guess what those are.
- Heavy Cream- Whipped to stiff peaks, this is how you get the air into the batter which produces that light and creamy end result.
- Sweetened Condensed Milk- This adds that sweet finish that you would get in a regular churned ice cream. It is the key ingredient and super inexpensive!
- Vanilla Extract- Always use pure vanilla! Imitation will give you a chemical taste that is not the same.
- Chocolate Sandwich Cookies- Like Oreo cookies or your other favorite varieties.
What does no churn mean?
Churning ice cream is when a base is turned and frozen at the same time. This breaks up larger ice crystals making it smooth and creamy. The sweetened condensed milk in this recipe has already been cooked down and has less water. That means you will naturally get a creamy finish without the need to constantly turn.
How to make cookies and cream ice cream without an ice cream maker:
- Whip the heavy cream for 3 to 5 minutes, or until stiff peaks form. Set aside.
- Pour the sweetened condensed milk into a medium mixing bowl. Stir in the vanilla extract and crushed cookies.
- Gently fold the whipped cream into the cookie mixture. Be sure not to over mix. You want everything to be just combined.
- Transfer to an ice cream container, or freezer safe container, and freeze until solid. About 6 to 8 hours.
Tips for this recipe:
- This recipe is takes 6 to 8 hours to freeze. I highly recommend you start the day before you plan to serve the treat.
- Invest in a quality airtight container to avoid freezer burn.
- Try not to over mix. Everything only needs to be just combined, or gently stirred together.
- To get your whipped cream to a good stiff peak, it helps to freeze your mixing bowl for 20 minutes beforehand.
Helpful tools for this recipe:
- Mixer- Hand mixer OR stand mixer. You can really use either for this recipe. The two linked are the ones I have and love.
- A good spatula. There is a lot of folding for this recipe. A spatula that can scrape the sides of the bowl is really ideal.
- Airtight containers or ice cream containers. I have both of these and they are well loved. The airtight containers are my faaaaaaavorite for more than just freezer foods They are amazingly universal.
- A quality ice cream scoop. This one is the one I use and love. It has a pointed edge which helps to scoop and form perfect ice cream every time.
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Other No-Churn Ice Cream Flavors:
- Strawberry Cheesecake Ice Cream
- No Churn Chocolate Mint Ice Cream
- Banana Pudding Ice Cream
- Chocolate Swirl No-Churn Ice Cream
- Mint Chocolate Chip Ice Cream
- No Machine Cake Batter Ice Cream
- Key Lime Pie Ice Cream
- Caramel Pretzel Ice Cream
No-Churn Cookies and Cream Ice Cream
This simple no-churn cookies and cream ice cream recipe comes together quickly and does not need an ice cream maker! Only 4 ingredients and rich, creamy, and delicious!
Ingredients
- 2 cups heavy whipping cream
- 1 (14oz) can sweetened condensed milk
- 1 Tablespoon pure vanilla extract
- 1-1/2 cups chocolate sandwich cookie crumbs
Instructions
1. Whip the heavy cream for 3 to 5 minutes, or until stiff peaks form. Set aside.
2. Pour the sweetened condensed milk into a medium mixing bowl. Stir in the vanilla extract and crushed cookies.
3. Gently fold the whipped cream into the cookie mixture. Be sure not to over mix. You want everything to be just combined.
4. Transfer to an ice cream container, or freezer safe container, and freeze until solid. About 6 to 8 hours.
Notes
- This recipe is takes 6 to 8 hours to freeze. I highly recommend you start the day before you plan to serve the treat.
- Invest in a quality airtight container to avoid freezer burn.
- Try not to over mix. Everything only needs to be just combined, or gently stirred together.
- To get your whipped cream to a good stiff peak, it helps to freeze your mixing bowl for 20 minutes beforehand.
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Nutrition Information:
Yield: 6 Serving Size: 1/2 cupAmount Per Serving: Calories: 429Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 92mgSodium: 141mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 4g
Nutritional facts are an estimate.
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