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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!
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 3 cups
Calories 429kcal
Author Jesseca

Ingredients

  • 2 cups heavy whipping cream
  • 1 14oz can sweetened condensed milk
  • 1 Tablespoon pure vanilla extract
  • 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. 

Nutrition

Serving: 1/2 cup | Calories: 429kcal | Carbohydrates: 26g | Protein: 4g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 141mg | Fiber: 1g | Sugar: 18g