A delicious no-churn Cookies and Cream Ice Cream recipe that is easy to make and perfect for any occasion.
Author:Isabella
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:6 hours 15 minutes
Yield:6 servings 1x
Category:Dessert
Method:No Churn
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups heavy whipping cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 ½ cups crushed chocolate sandwich cookies (like Oreos)
Instructions
In a large mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes.
In another bowl, combine the sweetened condensed milk and vanilla extract. Mix until well combined.
Gently fold the whipped cream into the condensed milk mixture using a spatula. Be careful not to deflate the whipped cream.
Once combined, fold in the crushed chocolate sandwich cookies until evenly distributed.
Pour the mixture into a freezer-safe container and spread it evenly.
Cover the container with a lid or plastic wrap and freeze for at least 6 hours or until firm.
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Notes
For a minty twist, add 1 teaspoon of peppermint extract and some crushed mint chocolate cookies.
You can substitute the chocolate sandwich cookies with any other cookie of your choice, such as peanut butter or double chocolate cookies, for a different flavor profile.