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
Scale
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
