Amazing No-Churn Cookies & Cream Ice Cream
Whip up this easy no-churn cookies and cream ice cream for a delightful homemade treat. Perfect for summer days and family fun, it requires no special equipment, just simple ingredients and a dash of kitchen joy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: About 1.5 quarts
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies (like Oreos)
Instructions
- In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until just combined.
- Add about three-quarters of the crushed cookies and gently fold them in.
- Pour the mixture into a freezer-safe container.
- Top with the remaining crushed cookies.
- Cover and freeze for at least 6 hours, or until firm.
- Scoop and enjoy your homemade cookies and cream ice cream!
Notes
- Crush the cookies in a plastic bag with a rolling pin or use a food processor for finer crumbs.
- For best results, ensure your heavy cream is very cold before whipping.
- You can add more or fewer cookies to suit your preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 35g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://cookifyme.com/no-churn-cookies-cream-ice-cream-recipe/