Description
Make creamy no-churn cookies and cream ice cream in minutes with no machine. Just 4 ingredients and 5 minutes of prep for a perfect summer treat.
Ingredients
Scale
- 2 cups heavy whipping cream (cold)
- 14 oz sweetened condensed milk
- 1–2 teaspoons vanilla extract
- 20–24 cookies and cream cookies (e.g., Oreos)
- Pinch of sea salt (optional)
Instructions
- Line an 8×4 inch loaf pan with parchment paper, leaving overhang on the sides.
- Pour cold heavy whipping cream into a mixing bowl and whip until soft peaks form.
- Add sweetened condensed milk, vanilla extract, and salt to the whipped cream.
- Gently fold the milk mixture into the cream using a rubber spatula until combined and glossy.
- Crush the cookies into a mix of fine crumbs and larger chunks.
- Fold three-quarters of the crushed cookies into the cream mixture.
- Spread the mixture into the prepared loaf pan and smooth the top.
- Sprinkle the remaining cookies on top.
- Cover tightly and freeze for at least 6 hours or overnight.
- Let sit on the counter for 5-10 minutes before scooping to soften.
Notes
Keep all equipment and ingredients cold for best whipping results. Do not over-whip the cream. Let ice cream sit for 5-10 minutes before serving for easier scooping. Can be stored in the freezer for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 32
- Saturated Fat: 20
- Carbohydrates: 40
- Protein: 6
Keywords: no-churn ice cream, cookies and cream, ice cream without machine, easy dessert, summer treat, homemade ice cream