Rich, creamy, and filled with crunchy chunks of chocolate sandwich cookies, this no-churn Cookies and Cream Ice Cream is a delightful dessert that requires no special equipment. With just a few ingredients and simple steps, you can enjoy this nostalgic treat straight from your own freezer.
Why You’ll Love This Recipe
This recipe delivers all the indulgence of classic cookies and cream ice cream—without the need for an ice cream maker. It’s easy to prepare, requires minimal ingredients, and yields a creamy, smooth texture that rivals store-bought varieties. Whether you’re serving it at a summer gathering or enjoying a scoop at home, this ice cream is a crowd-pleaser for all ages.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups heavy whipping cream, chilled
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 18 chocolate sandwich cookies (like Oreos), crushed into chunks
Directions
- In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
- In a separate bowl, whisk together the sweetened condensed milk and vanilla extract until well combined.
- Gently fold the whipped cream into the condensed milk mixture using a spatula, taking care not to deflate the whipped cream.
- Add the crushed cookies and fold until evenly distributed throughout the mixture.
- Pour the mixture into a 9×5-inch loaf pan or any freezer-safe container. Smooth the top with a spatula.
- Cover the pan with plastic wrap and freeze for at least 6 hours or overnight, until firm.
- Scoop and serve as desired.
Servings and timing
This recipe makes approximately 1.5 quarts of ice cream, serving 8 to 10 people. Preparation takes about 10 minutes, with a freezing time of 6 hours or overnight for best results.
Variations
- Double Chocolate: Add chocolate chips or chunks for an extra dose of chocolate.
- Mint Cookies and Cream: Replace the vanilla extract with mint extract and use mint-flavored sandwich cookies.
- Peanut Butter Swirl: Add spoonfuls of peanut butter and gently swirl it into the mixture before freezing.
- Gluten-Free: Use gluten-free chocolate sandwich cookies to make this recipe suitable for gluten-sensitive diets.
- Extra Crunch: Mix in chopped nuts or candy pieces for a fun texture contrast.
storage/reheating
Store the ice cream in an airtight, freezer-safe container in the freezer for up to 2 weeks. For the best texture, allow it to sit at room temperature for a few minutes before scooping. This recipe does not require reheating and is intended to be served frozen.
FAQs
How long does no-churn ice cream last in the freezer?
It can be stored in the freezer for up to 2 weeks in an airtight container. After that, ice crystals may start to form, affecting the texture.
Can I use low-fat cream or milk?
Using low-fat cream or milk will result in a less creamy texture. For the best results, use full-fat heavy whipping cream.
Can I substitute the sweetened condensed milk?
No, sweetened condensed milk is essential for texture and sweetness in no-churn recipes. Evaporated milk is not a suitable substitute.
Do I need to crush the cookies completely?
No, leave them in chunks for texture. Crushing too finely will result in soggy bits.
Can I add mix-ins other than cookies?
Yes, you can add nuts, chocolate chips, caramel swirls, or other cookie varieties.
Is this ice cream overly sweet?
The sweetness is balanced by the heavy cream and cookie chunks, but you can reduce the number of cookies if you prefer a less sweet version.
What kind of vanilla extract should I use?
Use pure vanilla extract for the best flavor. Avoid imitation vanilla, which can leave an artificial aftertaste.
How long does it take to whip the cream?
It usually takes 3–4 minutes with a hand mixer on medium-high speed until stiff peaks form.
What container is best for freezing?
A metal loaf pan or any shallow, freezer-safe container with a lid works well. Cover with plastic wrap to prevent freezer burn.
Can I make this dairy-free?
You may try using coconut cream and a dairy-free condensed milk substitute, but the texture and taste will differ from the original.
Conclusion
This no-churn Cookies and Cream Ice Cream offers the perfect balance of creamy vanilla richness and crunchy cookie pieces, all without the need for special equipment. It’s a quick, delicious treat you can whip up in minutes and enjoy for days to come. Whether served in a cone, a bowl, or between cookies for an ice cream sandwich, it’s guaranteed to satisfy any sweet tooth.
Print
Cookies and Cream Ice Cream (No Churn)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes (including freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Description
Une glace à la vanille riche et onctueuse, agrémentée de morceaux de biscuits sandwich au chocolat – sans sorbetière. Cette gourmandise nostalgique est le summum des cookies et de la crème !
Ingredients
- 2 tasses de crème à fouetter épaisse, réfrigérée
- 1 boîte (14 oz) de lait concentré sucré
- 2 cuillères à café d’extrait de vanille pur
- 18 biscuits sandwich au chocolat (comme des Oreos), écrasés en morceaux
Instructions
- Dans un grand bol, fouettez la crème épaisse froide avec un batteur à main ou un batteur sur socle jusqu’à ce que des pics fermes se forment (environ 3 à 4 minutes).
- Dans un bol séparé, fouettez ensemble le lait concentré sucré et l’extrait de vanille jusqu’à consistance lisse.
- Incorporer délicatement la crème fouettée au mélange de lait concentré à l’aide d’une spatule. Attention à ne pas faire retomber la crème fouettée.
- Ajoutez les biscuits écrasés et pliez jusqu’à ce qu’ils soient uniformément répartis.
- Versez la préparation dans un moule à cake de 23 x 13 cm ou un récipient allant au congélateur. Lissez le dessus avec une spatule.
- Couvrir d’une pellicule plastique et congeler pendant au moins 6 heures ou toute la nuit, jusqu’à ce que le mélange soit ferme.
- Servez à la cuillère. Conservez les restes au congélateur.
Notes
- Utilisez un extrait de vanille de haute qualité pour une saveur optimale.
- Essayez différentes saveurs de biscuits sandwich pour des variations amusantes.
- Laissez reposer la glace à température ambiante pendant quelques minutes avant de la servir pour plus de facilité.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 26g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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