Cookies and Cream Ice Cream Recipe
Introduction
Enjoy a creamy, no-churn Cookies and Cream Ice Cream that’s easy to make at home. This rich dessert combines luscious whipped cream with sweetened condensed milk and crunchy Oreo cookies for the perfect treat.
Ingredients
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 22 Oreo cookies, coarsely crushed (about 2 1/4 cups), divided
Instructions
- Step 1: Using an electric mixer on medium-high speed, beat the heavy cream in a large bowl until foamy, about 3 minutes. Gradually add the sweetened condensed milk and vanilla extract, continuing to beat on medium-high speed until soft peaks form, about 2 minutes more. Gently fold in 2 cups of the crushed Oreo cookies.
- Step 2: Transfer the cream mixture to a 9-by-5-inch or 8 1/2-by-4 1/2-inch loaf pan. Tap the pan lightly to release any air bubbles. Sprinkle the remaining crushed cookies over the top. Cover the pan with plastic wrap and freeze until firm, at least 6 hours or up to 1 day.
Tips & Variations
- For extra cookie crunch, reserve some larger cookie pieces and fold them in just before freezing.
- Try swapping Oreos for another favorite sandwich cookie, such as chocolate wafer or peanut butter varieties.
- If you prefer a sweeter ice cream, add a tablespoon of powdered sugar when whipping the cream.
Storage
Store the ice cream in the freezer, tightly covered with plastic wrap or an airtight container. It will keep well for up to one week. When ready to serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of heavy cream?
Heavy cream is best because it whips to soft peaks and creates a creamy texture. Regular cream lacks enough fat and may not hold air properly, resulting in a less smooth ice cream.
Do I need an ice cream maker for this recipe?
No, this no-churn recipe uses whipped cream and sweetened condensed milk to achieve a rich texture without special equipment.
Print
Cookies and Cream Ice Cream Recipe
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
Description
This homemade Cookies and Cream Ice Cream is a creamy, no-churn dessert featuring whipped heavy cream, sweetened condensed milk, vanilla extract, and crunchy Oreo cookies. Easy to prepare without an ice cream maker, it’s a delightfully rich treat perfect for satisfying your sweet tooth anytime.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
Add-ins
- 22 Oreo cookies, coarsely crushed (about 2 1/4 cups), divided
Instructions
- Whip the heavy cream: Using an electric mixer on medium-high speed, beat the heavy cream in a large bowl until it becomes foamy, approximately 3 minutes. This step aerates the cream, giving the ice cream its light texture.
- Combine milk and vanilla: Slowly stream in the sweetened condensed milk and vanilla extract while continuing to beat on medium-high speed until soft peaks form, which should take about 2 more minutes. Soft peaks mean the mixture holds shape but is still creamy and smooth.
- Fold in cookies: Gently fold in 2 cups of the coarsely crushed Oreo cookies. Folding carefully preserves the air whipped into the cream while evenly distributing the cookies throughout the base.
- Prepare to freeze: Transfer the mixture into a 9-by-5-inch or 8 1/2-by-4 1/2-inch loaf pan. Tap the pan lightly to release any trapped air bubbles. This ensures a consistent texture after freezing.
- Add cookie topping: Sprinkle the remaining crushed Oreo cookie crumbs evenly over the top of the ice cream mixture for extra crunch and flavor.
- Freeze to set: Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or up to 1 day, until the ice cream is completely firm and scoopable. For best results, avoid disturbing it during this time.
- Make ahead tip: This ice cream can be made up to 1 week in advance. Wrap tightly in plastic wrap and keep frozen until ready to serve.
Notes
- Do not overbeat the cream; soft peaks are the target to maintain a smooth, creamy texture.
- Use a loaf pan size within the specified dimensions for best freezing results.
- For chunkier texture, reserve more cookies for folding in, or sprinkle generously on top.
- Let the ice cream sit at room temperature for 3–5 minutes before scooping to soften slightly.
- This recipe requires no ice cream maker, making it beginner-friendly and simple.
- Store ice cream covered with plastic wrap to prevent ice crystals from forming.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Cookies and Cream ice cream, no churn ice cream, Oreo ice cream, easy homemade ice cream, no ice cream maker dessert
