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Easy Creamy No-Churn Cookies and Cream Ice Cream

easy creamy no-churn cookies and cream ice cream - featured image

A quick and easy no-churn ice cream recipe featuring creamy texture and crunchy chocolate sandwich cookies, perfect for homemade treats without an ice cream maker.

Ingredients

Scale
  • 1 ½ cups (360 ml) heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • About 20 chocolate sandwich cookies, crushed
  • Optional: pinch of salt
  • Optional: mini chocolate chips or chunks
  • Optional dairy-free substitution: full-fat coconut cream and sweetened condensed coconut milk

Instructions

  1. Chill your mixing bowl and beaters in the fridge for 15-20 minutes.
  2. Pour heavy whipping cream into the chilled bowl and beat on medium-high speed until stiff peaks form, about 3-5 minutes.
  3. In a separate bowl, stir together sweetened condensed milk and vanilla extract until smooth. Add a pinch of salt if desired.
  4. Gently fold about a third of the whipped cream into the condensed milk mixture to lighten it, then fold in the remaining whipped cream until just combined.
  5. Crush the chocolate sandwich cookies by hand or with a rolling pin, aiming for chunks and smaller crumbs.
  6. Fold the crushed cookies gently into the ice cream base, distributing evenly.
  7. Transfer the mixture into a freezer-safe container and smooth the top. Cover tightly with a lid or plastic wrap.
  8. Freeze for at least 4 hours or ideally overnight. Remove from freezer 5-10 minutes before serving to soften slightly.

Notes

Chill bowl and beaters before whipping cream for better volume. Fold whipped cream gently to keep mixture airy. Use metal pans to freeze faster and reduce ice crystals. Avoid overwhipping cream to prevent grainy texture. Remove ice cream from freezer 5-10 minutes before serving for easier scooping.

Nutrition

Keywords: no-churn ice cream, cookies and cream, easy ice cream recipe, homemade ice cream, no ice cream maker, quick dessert