Name: No-Cook Cookies and Cream Ice Cream
Prep time: 10 min
Total time: PT-491780H3S
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 1 cup whole milk; ¾ cup granulated sugar; 1 tbsp vanilla extract; Pinch of salt; 15–18 Oreo cookies (or gluten-free sandwich cookies), roughly chopped

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This No-Cook Cookies and Cream Ice Cream is a creamy, dreamy dessert I can whip up in minutes without breaking a sweat. Whether I have an ice cream maker or not, this recipe gives me the flexibility to go churned or no-churn while still delivering that rich cookies and cream flavor I crave. Packed with crunchy cookie bits and a luscious vanilla base, it’s an effortless summer staple—or an anytime indulgence.

No-Cook Cookies and Cream Ice Cream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups heavy whipping cream

1 cup whole milk

¾ cup granulated sugar

1 tablespoon vanilla extract

Pinch of salt

15–18 Oreo cookies (or GF sandwich cookies), roughly chopped

Directions

Churn Method (Ice Cream Maker)

I whisk together the cream, milk, sugar, vanilla, and salt in a large bowl until the sugar dissolves (about 1–2 minutes).

I like to chill the base in the fridge for 1–2 hours for a smoother texture, but it’s optional.

I pour the mixture into my ice cream maker and churn based on the manufacturer’s instructions—usually 20 to 25 minutes.

I add the chopped cookies in the last 5 minutes of churning.

I transfer the ice cream to a container and freeze it for 2 to 4 hours to firm up.

No-Churn Method (No Ice Cream Maker)

I whip cold heavy cream until stiff peaks form.

In another bowl, I mix condensed milk, vanilla, and salt.

I gently fold the whipped cream into the condensed milk mixture.

I stir in the chopped cookies.

I transfer it all to a loaf pan or airtight container, cover, and freeze for at least 6 hours or overnight until firm.

Servings and timing

This recipe makes approximately 6 servings. Prep takes about 10 minutes, but don’t forget to allow for chill or freeze time:

Churn version: add 2–4 hours to firm up after churning

No-churn version: freeze at least 6 hours or overnight

Variations

I swap regular Oreos with double-stuffed for an ultra-creamy bite.

I love adding swirls of chocolate fudge or cookie butter before freezing to take it up a notch.

For a gluten-free treat, I just use GF chocolate sandwich cookies.

When I want a stronger cookies-and-cream vibe, I pulse a few cookies into crumbs and mix them right into the base.

A peppermint extract twist makes a refreshing holiday version.

Storage/Reheating

I keep the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes to soften for easy scooping. No reheating needed—just scoop and enjoy.

FAQs

What’s the difference between churn and no-churn methods?

Churned ice cream is aerated by the machine, giving it a smoother, lighter texture. No-churn relies on whipped cream for volume and has a rich, dense texture. I use whichever method fits my mood or tools on hand.

Can I make this dairy-free?

Yes. I replace the heavy cream with coconut cream and use dairy-free condensed milk (for no-churn) or almond milk plus cream alternative (for churn). I also pick dairy-free cookies.

How long does this ice cream take to freeze?

In the churn method, it usually firms up within 2 to 4 hours after churning. For the no-churn version, I give it at least 6 hours—overnight is even better.

Can I use a different type of cookie?

Absolutely. I sometimes swap in chocolate chip cookies, peanut butter cookies, or even graham crackers for fun flavor spins.

Do I need to chill the base before churning?

It’s not required, but I’ve found chilling the base for 1–2 hours leads to better texture and faster churning.

Conclusion

This no-cook cookies and cream ice cream is one of my go-to desserts when I want something indulgent without much fuss. Whether I churn or go the no-churn route, it delivers that creamy sweetness I can’t resist. With only a few ingredients and loads of flexibility, it’s the kind of treat I come back to again and again.

📖 Recipe:

No-Cook Cookies and Cream Ice Cream

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Author: Cheryl
Total Time: 6 hours 10 minutes (no-churn) or 2 hours 10 minutes (churned with chill)
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This no-cook cookies and cream ice cream is a creamy, indulgent dessert that can be made with or without an ice cream maker. Packed with crushed cookies and a smooth vanilla base, it’s a quick and flexible treat perfect for any time of year.

Ingredients

2 cups heavy whipping cream

1 cup whole milk

¾ cup granulated sugar

1 tbsp vanilla extract

Pinch of salt

15–18 Oreo cookies (or gluten-free sandwich cookies), roughly chopped

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Instructions

In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves (about 1–2 minutes).
Optional: Chill the base in the refrigerator for 1–2 hours for a smoother texture.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
In the last 5 minutes of churning, add the chopped cookies.
Transfer the churned ice cream to a container and freeze for 2–4 hours until firm.
For the no-churn method: whip cold heavy cream until stiff peaks form.
In another bowl, mix sweetened condensed milk, vanilla extract, and salt.
Gently fold the whipped cream into the condensed milk mixture.
Stir in the chopped cookies.
Transfer the mixture to a loaf pan or airtight container, cover, and freeze for at least 6 hours or overnight until firm.