Super easy, creamy and delicious no-churn cookies and cream ice cream made without an ice cream maker!
*Originally posted on 5/31/16 – I have now updated this post with a VIDEO! I show you exactly how to make this No-Churn Cookies and Cream Ice Cream step-by-step! Scroll down just before the recipe to view.*
I hope everyone had a great Memorial Day weekend! Ours was filled with lots of family fun, BBQ’s and about a billion s’mores. With these warmer days we’ve been having, I LOVE making homemade ice cream! While making “real” homemade ice cream with my ice cream maker is fun, sometimes I want to whip something up quick + simple and that’s when I reach for no-churn ice cream recipes! This base recipe is so adaptable that you can make absolutely any flavor with it! I use it for most of my no-churn ice creams.
Have you ever had no-churn ice cream? I PROMISE you will not be able to tell the difference! It’s amazing. Especially this cookies and cream version – it’s one of my favorite flavors yet! I like to smash up the cookies pretty fine so it almost flavors the ice cream with a few chunks here and there so it’s not just chunks of Oreos in vanilla ice cream. There’s no need to make a custard base and all of the other steps of making traditional homemade ice cream with this no-churn recipe. While I do have a soft spot for my toasted s’mores chocolate ice cream (HEAVENNNN), sometimes easier is better.
To make this ice cream, you just whip the heavy cream to stiff peaks and fold in the rest of the ingredients. Freeze it in a airtight container and that’s it! Super easy and perfect for the hot Summer days coming up!
No-Churn Cookies and Cream Ice Cream
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- 1 tbs vanilla extract
- 30 Oreo cookies crushed
- In a stand mixer with whisk attachment or a large bowl with a hand mixer, beat heavy cream to stiff peaks. Add sweetened condensed milk and vanilla and beat again until fully combined. Fold in crushed Oreos by hand with a rubber spatula - reserve a few tablespoons to sprinkle on the top before freezing, if desired. Pour ice cream mixture into a freezer-safe container and freeze until scoop-able, 4-5 hours.