No-Churn Cookies + Cream Ice Cream

I scream, you scream for this simple frozen treat.

To those not yet on the no-churn ice cream bandwagon, it’s time. This very simple, homemade no-churn cookies and cream ice cream recipe takes minutes to prepare and makes the perfect summer dessert.

Meet This No Churn Cookies and Cream Ice Cream Recipe

I fell in love with no-churn ice cream last summer, when I finally decided to test my jaded heart’s assumption that “real” ice cream required a “real” ice cream maker. I made a batch of no-churn strawberry ice cream, and was blown away by how authentic and creamy it was.

Now I am doubling down on the no-churn ice cream with this sweet cookies and cream version. This sweet summer treat takes minutes to mix, and makes a creamy ice cream with extra chocolate cookie crunch.

How No-Churn Ice Cream Works

Traditional ice cream in an ice cream maker is made through the process of chilling and aerating an ice cream base at the same time until the right texture is formed.

No-churn ice cream works much the same way as traditional ice cream, except in two stages instead of one simultaneous process. No ice cream maker is needed. This makes it “no churn.”

First, you’ll whip the ice cream base of cream and sweetened condensed milk to soft peaks with vanilla extract and a pinch of salt. Then, fold in the cookie crumbles. The mixture next gets poured into a loaf pan and chilled in the freezer until cold.

Crush the cookies with a rolling pin to make your crumbles. You could also pulse them in a food processor.

What is cookies and cream ice cream? Is it the same as Oreo ice cream?

Cookies and cream ice cream and Oreo ice cream are essentially the same thing. Strictly speaking, Oreo ice cream uses Oreo cookies. (Pro tip: skip the Double Stuffed and other variations, and stick with the original.) Cookies and cream ice cream can be made with any chocolate wafer sandwich cookie, such as Hydrox or generic brands, or even plain chocolate wafers.

No matter which cookie brand you use, be sure that the chocolate cookie is crisp. It will absorb moisture from the ice cream base and become soft.

Gently fold the cookie crumbles into the whipped cream and milk.

How to make this recipe

This is a very simple, straightforward recipe. To make your cookies n’ cream ice cream, you’ll need 1) a whisk, 2) a loaf pan, and 3) the ingredients.

Here are the recipe steps:

1. First, whip the ice cream base of cream and sweetened condensed milk to soft peaks with vanilla extract and a pinch of salt. I chill the bowl to keep the cream extra cold. This helps the cream whip better.
2. Second, fold in the cookie crumbles.
3. The mixture next gets poured into a loaf pan and chilled in the freezer until cold.

Serve with extra chocolate cookies, sprinkles, and whipped cream. This is a true low-effort, high-reward dessert everyone will love.

If you like cool summer desserts, you’ll also love:

• No-Churn Strawberry Ice Cream
• Classic French Fruit Tart
• Luxurious Dark Chocolate Pudding

Print Recipe

No-Churn Cookies and Cream Ice Cream

The best homemade cookies and cream ice cream recipe ever. No ice cream maker necessary! This simple no-churn technique requires only a whisk, a loaf pan, and a few minutes of work.

Prep Time5 mins

Cook Time0 mins

Chilling Time6 hrs

Course: Dessert

Cuisine: American

Keywords:: easy summer desserts, homemade ice cream recipe, no churn strawberry ice cream, no-churn cookies and cream ice cream, oreo cookie ice cream

Servings: 1 generous pint

Ingredients

• 1 ¼ cup very cold heavy cream
• ⅔ cup sweetened condensed milk
• 1 tablespoon pure vanilla extract
• Pinch salt
• 18 chocolate and vanilla sandwich cookies (such as Oreo's), for about 2 cups of crumbs

Instructions

• With a whisk attachment, whip the heavy cream, sweetened condensed milk, vanilla, and salt to medium-soft peaks, about 5 minutes on medium-high.

  PRO TIP #1: Chill the mixing bowl. Cream whips better when kept as cold as possible.

  PRO TIP #2: You'll know you've hit medium-soft peaks when the peaks flop over immediately and don't hold their shape, and then spread ever so slightly. This creates the right amount of aeration, so the finished ice cream will be neither too airy nor too dense.
• While the cream and other ingredients are whipping, pulse the cookies in a food processor until you have small- to medium-sized crumbles. Alternatively, place the cookies in a large baggie and crush them with a rolling pin or the bottom of a pot.
• Use a spatula to gently fold most (but not all) of the cookie crumbles into the whipped cream ice cream base. Pour the mixture into a loaf pan and use the spatula to even out the top. Garnish the top of the ice cream with the remaining cookie crumbles.
• Cover and freeze for at least 6 hours, or overnight.