Creamy Homemade No-Churn Cookies and Cream Ice Cream
A quick and easy no-churn cookies and cream ice cream recipe that is creamy, rich, and full of crunchy cookie bits, made without an ice cream machine.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) heavy cream
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- 15–20 chocolate sandwich cookies, crushed
- Optional: a pinch of salt
Instructions
- Chill your mixing bowl and beaters in the fridge for about 15 minutes.
- Crush 15-20 chocolate sandwich cookies in a sealed plastic bag with a rolling pin or by hand, leaving small chunks and crumbs.
- Pour 2 cups (480 ml) heavy cream into the chilled bowl and whip on medium-high speed with an electric mixer until soft peaks form (3-5 minutes).
- Gently fold in 1 can (14 oz / 396 g) sweetened condensed milk and 1 ½ teaspoons vanilla extract using a spatula.
- Fold in the crushed cookie pieces evenly without overmixing.
- Transfer the mixture into a freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours, preferably overnight.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften.
Notes
Chill the mixing bowl and beaters before whipping the cream for better volume. Fold ingredients gently to keep the cream airy. If cookie bits sink during freezing, stir gently after 2-3 hours to redistribute. Let ice cream soften 5-10 minutes before scooping for best texture.
Nutrition
- Serving Size: 1/2 cup (approximate
- Calories: 280
- Sugar: 22
- Sodium: 110
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
Keywords: no-churn ice cream, cookies and cream, homemade ice cream, easy dessert, no ice cream machine, quick ice cream recipe