Print
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!
Prep Time 15 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 15 minutes minutes
Servings 3 cups
Calories 429 kcal
2 cups heavy whipping cream 1 14oz can sweetened condensed milk 1 Tablespoon pure vanilla extract 1½ cups chocolate sandwich cookie crumbs
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.
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.
Serving: 1 /2 cup | Calories: 429 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 35 g | Saturated Fat: 20 g | Polyunsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 92 mg | Sodium: 141 mg | Fiber: 1 g | Sugar: 18 g