There is something utterly delightful about a homemade treat that feels indulgent yet is incredibly easy to whip up. This Cookies and Cream No-Churn Ice Cream Recipe is exactly that kind of magic. With its luscious, fluffy texture, bursting with crunchy chocolate sandwich cookie bits, it offers a perfect balance of creamy sweetness and satisfying crunch. You don’t need an ice cream machine or a complicated process—just a few simple ingredients and some patience for freezing. If you’re craving a rich dessert with that classic cookies and cream vibe, this recipe is sure to become an instant favorite in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Cookies and Cream No-Churn Ice Cream Recipe shine. Each component is simple yet essential, contributing to the smoothness, sweetness, and that irresistible cookie crunch that defines this dessert.
- 2 cups heavy cream (cold): This is the base that gets whipped into fluffy peaks, giving the ice cream its creamy, airy texture.
- 1 (14-ounce) can sweetened condensed milk: Adds natural sweetness and creaminess, acting as the sweet glue that binds everything together.
- 2 teaspoons vanilla extract: Enhances the flavor, giving a warm, comforting note that complements the cookies perfectly.
- 20 chocolate sandwich cookies (like Oreos), crushed: The star ingredient that brings in that classic cookies and cream crunch with bursts of chocolatey goodness.
How to Make Cookies and Cream No-Churn Ice Cream Recipe
Step 1: Whip the Cream to Stiff Peaks
Start by pouring your cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, whip it on medium-high speed until stiff peaks form. This step is crucial because it transforms the cream into a light, fluffy cloud that will give your ice cream a dreamy, soft texture without the need for churning.
Step 2: Fold in the Sweetened Condensed Milk Mixture
In a separate bowl, combine the sweetened condensed milk and vanilla extract. This adds the perfect amount of sweetness and rich flavor. Slowly fold the whipped cream into this mixture, doing it in batches and gently folding to keep as much air in as possible. This gentle process keeps the base light and airy, a key component for that luscious ice cream mouthfeel.
Step 3: Incorporate the Cookie Crumbles
Next comes the fun part: adding your crushed cookies. Aim for a mix of chunky and fine pieces for interesting texture throughout the ice cream. Fold these into the mixture carefully to keep everything well combined, but still delicate. Save some cookie crumbs to sprinkle on top for that inviting final touch.
Step 4: Freeze Until Firm
Transfer the entire mixture into a loaf pan or an airtight container. Sprinkle the reserved cookie bits over the top for a beautiful look and extra crunch. Cover with foil or a lid, then pop it into the freezer for at least 6 hours, though overnight works even better. The waiting is hard, but it’s worth it to achieve that perfect scoopable firmness.
Step 5: Serve and Enjoy!
When you’re ready to enjoy your masterpiece, let it sit at room temperature for a few minutes. This softens the ice cream just enough to scoop easily without melting too fast. Serve in bowls, cones, or get creative with your presentation—and prepare for smiles all around. The Cookies and Cream No-Churn Ice Cream Recipe delivers joy in every bite!
How to Serve Cookies and Cream No-Churn Ice Cream Recipe
Garnishes
Want to elevate your ice cream experience? Sprinkle extra crushed cookies on top just before serving. You can also drizzle with chocolate syrup or scatter mini chocolate chips for added richness. A dollop of whipped cream and a sprig of mint can add a pretty touch that makes your dessert look bakery-level fabulous.
Side Dishes
This ice cream pairs beautifully with warm desserts like brownies or apple pie. The cold, creamy texture balances warm, gooey sweetness perfectly, turning any meal into a celebration. Fresh berries or candied nuts also make fantastic accompaniments to lighten and brighten the plate.
Creative Ways to Present
For parties, consider serving the ice cream in mini cones, chocolate-dipped bowls, or even as a filling in milkshake jars for a fun twist. You might also try layering the ice cream with cookie crumbs and fudge sauce in a glass for a decadent parfait. The Cookies and Cream No-Churn Ice Cream Recipe is versatile, so get playful and delight your guests!
Make Ahead and Storage
Storing Leftovers
If you have ice cream left after a party (lucky you!), store it in an airtight container to prevent freezer burn and absorption of other odors. Keeping it sealed tight ensures it stays creamy and fresh for several days.
Freezing
This ice cream freezes beautifully due to its whipped cream and condensed milk base. Just make sure to cover it well with plastic wrap or foil before capping the container. This helps maintain optimal texture and prevents ice crystals from forming, so every scoop feels just right.
Reheating
Unlike cooked dishes, ice cream is best enjoyed frozen or slightly softened. If it’s too hard to scoop straight from the freezer, simply let it sit at room temperature for 5-10 minutes to soften naturally. Avoid microwaving as it can melt unevenly and ruin the texture.
FAQs
Can I substitute the heavy cream?
For the best texture and flavor, heavy cream is recommended because it whips well and provides the richness ice cream needs. Using lighter creams or milk won’t give you the same fluffy consistency or smooth creaminess.
Do I have to use Oreo cookies?
Not at all! While Oreos are classic, any chocolate sandwich cookie will work wonderfully. Feel free to experiment with gluten-free or flavored cookies to customize the ice cream to your taste.
How long does the ice cream last in the freezer?
Properly stored, your no-churn ice cream can last up to 2 weeks in the freezer without losing quality. After that, it might start to develop ice crystals or a change in texture, so best enjoyed sooner rather than later.
Can I add mix-ins besides cookies?
Absolutely! Nuts, chocolate chips, or even swirls of caramel or peanut butter can be folded in for more flavor complexity. Just make sure any add-ins are freezer-friendly and won’t get soggy.
Is this recipe suitable for beginners?
Definitely. This Cookies and Cream No-Churn Ice Cream Recipe is one of the easiest ice creams you can make, requiring no special equipment and minimal hands-on time. It’s perfect for anyone wanting to impress without stress.
Final Thoughts
If you’re looking to treat yourself and your loved ones to an extraordinary homemade dessert without the fuss of traditional ice cream making, this Cookies and Cream No-Churn Ice Cream Recipe is your golden ticket. Its simplicity, combined with indulgent flavor and texture, makes it a standout that’s sure to bring happiness to any table. So grab those ingredients, give it a whirl, and watch this creamy delight become an instant favorite!
Print
Cookies and Cream No-Churn Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cookies and Cream Ice Cream recipe offers a creamy, dreamy dessert that requires no ice cream machine. With just a few simple ingredients like heavy cream, sweetened condensed milk, vanilla extract, and chocolate sandwich cookies, you can whip up a rich and fluffy homemade treat in minutes. The no-churn method makes this recipe perfect for beginners looking for an easy yet indulgent ice cream to enjoy anytime.
Ingredients
Ice Cream Base
- 2 cups heavy cream (cold)
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
Add-ins
- 20 chocolate sandwich cookies (like Oreos), crushed
Instructions
- Whip the cream: Pour your cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This achieves a light and fluffy texture essential for the no-churn ice cream.
- Fold in the sweetened condensed milk: In a separate bowl, combine the sweetened condensed milk with the vanilla extract. Slowly fold the whipped cream into this mixture in batches, gently mixing to maintain the airy texture.
- Add the cookie crumbles: Fold in the crushed chocolate sandwich cookies, mixing a combination of chunky and fine pieces for texture. Save a few cookie bits to sprinkle on top later if desired.
- Freeze the ice cream: Transfer the mixture into a loaf pan or airtight container. Sprinkle the reserved cookie crumbles on top, cover with foil or a lid, and freeze for at least 6 hours or overnight until firm.
- Serve and enjoy: Before serving, let the ice cream soften at room temperature for a few minutes for easier scooping. Scoop into bowls and enjoy the creamy, cookie-studded delight.
Notes
- Ensure the heavy cream is very cold for better whipping and texture.
- Gently fold ingredients to keep the mixture light and fluffy.
- You can substitute cookies with other sandwich-style cookies or flavored variants as desired.
- This ice cream is best consumed within a week for freshness.
- Allow the ice cream to sit out a few minutes before scooping for easier serving.
