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Creamy Homemade No-Churn Cookies and Cream Ice Cream

no-churn cookies and cream ice cream - featured image
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A quick and easy no-churn ice cream recipe combining whipped heavy cream, sweetened condensed milk, and Oreo cookies for a creamy, crunchy treat without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 ounces / 396 grams) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 15–20 Oreo cookies, broken into chunks

Instructions

  1. Chill your mixing bowl and beaters in the fridge for at least 15 minutes to help the cream whip up better.
  2. Pour 2 cups (480 ml) of cold heavy cream into the chilled bowl. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form (about 3-5 minutes).
  3. Gently fold in one 14-ounce (396 g) can of sweetened condensed milk and 1 teaspoon of vanilla extract into the whipped cream using a spatula.
  4. Break about 15-20 Oreo cookies into chunks, mixing small crumbs and bigger pieces.
  5. Carefully fold the cookie chunks into the cream mixture, ensuring even distribution without overmixing.
  6. Spoon the mixture into a freezer-safe container or loaf pan, smoothing the top with a spatula.
  7. Cover with a lid or plastic wrap, then freeze for at least 6 hours or overnight until firm.
  8. Before serving, let the ice cream sit at room temperature for 5 minutes to soften for easier scooping.

Notes

Chill mixing bowl and beaters before whipping cream for better texture. Fold cookies gently to keep ice cream light and airy. Let ice cream soften 5 minutes before scooping for creamier texture. For dairy-free version, use coconut cream and sweetened condensed coconut milk with gluten-free cookies.

Nutrition

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

Find it online: https://evabakery.com/creamy-homemade-no-churn-cookies-and-cream-ice-cream-recipe-easy-and-delicious/