Cookies and Cream Ice Cream Recipe
Introduction
This homemade Cookies and Cream Ice Cream is creamy, dreamy, and packed with crunchy Oreo cookie pieces. It’s an easy no-churn recipe perfect for satisfying sweet cravings without an ice cream maker.
Ingredients
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 22 Oreo cookies, coarsely crushed (about 2 1/4 cups), divided
Instructions
- Step 1: Using an electric mixer on medium-high speed, beat the heavy cream in a large bowl until foamy, about 3 minutes. Gradually stream in the sweetened condensed milk and vanilla extract, then continue beating on medium-high speed until soft peaks form, about 2 more minutes. Gently fold in 2 cups of the crushed Oreo cookies.
- Step 2: Transfer the cream mixture to a 9-by-5-inch or 8 1/2-by-4 1/2-inch loaf pan, tapping the pan to release any air bubbles. Sprinkle the remaining cookie crumbs evenly over the top. Cover the pan with plastic wrap and freeze until firm, at least 6 hours or up to 1 day.
Tips & Variations
- For extra crunch, reserve some crushed cookies to sprinkle just before serving.
- Try adding a swirl of chocolate syrup or peanut butter for a fun twist.
- If you prefer smaller cookie pieces, pulse the Oreos briefly in a food processor instead of crushing by hand.
Storage
Store the ice cream tightly wrapped in the freezer for up to 1 week for best flavor and texture. Let it sit at room temperature for a few minutes before scooping to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cookies besides Oreos?
Yes, any sandwich cookie or chocolate chip cookie can work well. Just crush them to your preferred size and fold in as directed.
Do I need an ice cream maker for this recipe?
No ice cream maker is necessary. This is a no-churn recipe where whipped cream and condensed milk create a smooth, creamy base that sets in the freezer.
PrintCookies and Cream Ice Cream Recipe
This easy-to-make Cookies and Cream Ice Cream combines rich homemade vanilla ice cream with classic Oreo cookies, creating a creamy, dreamy dessert that’s perfect for any occasion. Made without an ice cream maker, this no-churn recipe uses whipped heavy cream and sweetened condensed milk for a smooth, velvety texture studded with crunchy cookie bits.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 (14-oz.) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
Cookies
- 22 Oreo cookies, coarsely crushed (about 2 1/4 cups), divided
Instructions
- Whip the Cream: Using an electric mixer on medium-high speed, beat the 2 cups of heavy cream in a large bowl until foamy, about 3 minutes. This step is key for creating the creamy, airy texture of the ice cream.
- Add Sweetened Condensed Milk and Vanilla: Gradually stream in the 14 oz. of sweetened condensed milk and 1 1/2 teaspoons vanilla extract, continuing to beat on medium-high speed until soft peaks form, about 2 minutes more. This mixture forms the rich and sweet ice cream base.
- Fold in Cookies: Gently fold in 2 cups of the coarsely crushed Oreo cookies into the cream mixture to distribute cookie pieces evenly throughout the ice cream.
- Transfer and Add Topping: Pour the mixture into a 9″-by-5″ or 8 1/2″-by-4 1/2″ loaf pan. Tap the pan gently to release any trapped air bubbles. Sprinkle the remaining cookie crumbs evenly over the top for added texture and flavor.
- Freeze Until Firm: Cover the pan tightly with plastic wrap and freeze for at least 6 hours or up to 1 day until the ice cream is firm and scoopable.
- Make Ahead Tip: You can prepare this ice cream up to 1 week in advance. Just tightly wrap it and keep it stored in the freezer until ready to serve.
Notes
- For best results, use full-fat heavy cream to achieve the richest texture.
- Be gentle when folding in the crushed cookies to keep the airy texture of the whipped cream intact.
- You can substitute Oreos with any chocolate sandwich cookies of your choice.
- If the ice cream becomes too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.
- This no-churn recipe requires no special equipment, making it perfect for beginners and those without an ice cream maker.
Keywords: cookies and cream ice cream, no churn ice cream, homemade ice cream, Oreo ice cream, easy ice cream recipe, no ice cream maker dessert
