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Cookies and Cream Ice Cream Recipe

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★★★★★

4.9 from 58 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://thefoodrecipe.com/cookies-and-cream-ice-cream-recipe/