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
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.
Notes
Use gluten-free cookies to make this recipe gluten-free.
Double-stuffed cookies give an extra creamy texture.
Add swirls of fudge or cookie butter for a flavor twist.
For a stronger cookies-and-cream flavor, pulse some cookies into crumbs and mix into the base.
Replace heavy cream and milk with non-dairy alternatives for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 28g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
