Skip the ice cream maker and make this no churn ice cream from scratch with only 5 ingredients. It’s so creamy with endless flavor possibilities– customize to your sweet tooth!
The more cookies the better for this easy no churn ice cream! Mixing both Oreo cookies and chewy chocolate chip cookies into a creamy vanilla base will taste like it came from your local ice cream shop. The best part? No ice cream maker required! Ditch the headache and extra equipment, and whip up this creamy, sweet ice cream right in your own kitchen. Whip, mix, and freeze– it’s as easy as that!
Put together a whole ice cream sundae bar with Homemade Whipped Cream, Hot Fudge, and chunks of Edible Cookie Dough.
Easy Homemade No Churn Ice Cream
Here’s the scoop: ice cream and summertime go hand in hand! Whether you are looking for an after lunch pick-me-up or an evening treat, you can never go wrong with a scoop (or two) of creamy goodness. Ice cream is practically a love language for me… HA! You’ll never see me pass up an opportunity to make homemade ice cream flavored just how I like it, let alone ice cream that requires no machine! This recipe is extra creamy, customizable, and can be thrown together in 15 minutes or less. It’s the perfect dessert to put together ahead of time to save you the stress and hassle the day of hosting! Not in the mood for cookies in the ice cream? Use fresh lemon juice and zest to make a refreshing Lemon Ice Cream instead.
Recipe Video
Ingredients
- Heavy whipping cream – heavy cream is the base for our creamy ice cream. Make sure to use cold heavy whipping cream!
- Sweetened condensed milk – sweetened condensed milk will sweeten and thicken our ice cream! We will use a 14-ounce can.
- Oreo cookies – Oreo cookies are what makes this ice cream, cookies and cream! I prefer regular Oreos over Double Stuf Oreos for a better cookie-to-cream ratio but choose whichever you like best.
- Chocolate chip cookies (Oreo-sized) – double the cookies means double the happiness! I prefer soft chocolate chip cookies about the same size as the Oreos.
- Vanilla extract – vanilla extract creates the vanilla ice cream base.
How To Make Homemade Ice Cream Without A Machine
Learn how to make homemade no churn ice cream! Full instructions in the recipe card; this is an outline!
- Place.
Place freezer-safe container, like a 9”x5” loaf pan, in the freezer for at least 15 minutes.
- Whip.
Using a stand-mixer or hand-mixer, whip cold heavy whipping cream into stiff peaks. This should take a few minutes.
- Fold.
Using a spatula, fold in the sweetened condensed milk and vanilla extract.
- Add.
Add 12 Oreos and 12 chocolate chip cookies to a Ziploc bag.
- Smash.
Seal the bag and use the bottom of a water glass to smash the cookies into desired-sized pieces.
- Empty.
Open the bag and empty the cookie pieces into the mixing bowl.
- Fold.
Fold in cookies using the spatula.
- Place.
Place mixture into the chilled freezer-safe container.
- Top.
Break apart 4 extra cookies and place on top of the mixture.
- Cover.
Cover the container with plastic wrap and slide container into a gallon-size Ziploc bag.
- Freeze.
Place in the freezer for at least 12 hours.
Frequently Asked Questions (FAQs)
Traditional churned ice cream uses a machine to continuously churn the ice cream mixture while freezing it, incorporating air and creating a smooth, creamy texture. No churn ice cream does not require an ice cream machine or churning and instead relies on whipped cream and sweetened condensed milk to create the creamy texture. The sweetened condensed milk stiffens the light and fluffy whipped cream. It’s then frozen until firm just like regular ice cream!
No churn ice cream stays fresh in the freezer, covered, for 1 month. I recommend pressing plastic wrap against the surface of the ice cream and keeping in a freezer-safe Ziploc bag to prevent any freezer burn. If your loaf pan comes with a lid, you can absolutely use it!
Flavor Variations
Homemade no churn ice cream can be flavored however you want! Here are some yummy options to consider!
- Cookie dough: make a batch of Edible Cookie Dough, roll into small balls, and then stir them into the ice cream along with a handful of mini chocolate chips instead of the Oreos. Note: you won’t need all of the edible cookie dough! Enjoy the leftovers with a spoon.
- Mint chocolate chip: replace the vanilla extract with 1 teaspoon of peppermint extract and add about 4 drops of green food coloring to the sweetened condensed milk mixture if you choose! In place of the Oreos, fold in ⅔ cup of mini chocolate chips or finely chopped dark chocolate.
- Lemon: make this light and refreshing Lemon Ice Cream using fresh lemon juice and zest! You can top with crushed almonds, toasted coconut, or even toasted hazelnuts.
- Peanut butter cup: Chop 10 regular-sized peanut butter cups and fold them into the ice cream.
- Add extra toppings: drizzle with homemade Hot Fudge, salted caramel sauce, or top with Homemade Whipped Cream.
Recipe Tips
Use cold heavy whipping cream. If the heavy whipping cream warms up, it won’t whip properly and will be harder to reach stiff peaks. If your kitchen is particularly warm, feel free to chill the bowl and whisk before whipping the cream.
Whip heavy whipping cream until stiff peak forms. You need to whip the heavy whipping cream until it stands straight up on your beater. If you stop whipping prior to the stiff peak forming, the texture of the ice cream won’t be thick enough or as creamy.
Sweeten to taste. Add the sweetened condensed milk to the whipped cream gradually, tasting as you go to achieve your desired level of sweetness.
More Cold Dessert Recipes You’ll Love!
No Churn Ice Cream (Cookies and Cream)
Equipment
- Freezer-safe container like a 9"x5" loaf pan
- Stand mixer or hand mixer
- 2 gallon-sized Ziploc bags
Ingredients
- 2 cups cold heavy whipping cream
- 14 ounce can sweetened condensed milk
- 14 Oreo cookies
- 14 small (Oreo-sized) chocolate chip cookies
- 1 teaspoon vanilla extract
Instructions
- Place freezer-safe container (like a 9×5 loaf pan) in the freezer for at least 15 minutes.
- While container is chilling, use a stand mixer or hand mixer to whip cold heavy whipping cream into stiff peaks (stiff whipped cream). This will take a few minutes.
- Use a spatula to fold in sweetened condensed milk and vanilla extract.
- In a Ziploc bag, add 12 Oreos and 12 chocolate chip cookies. Seal bag and use the bottom of a water glass to smash and crush cookies into desired-sized pieces.
- Open bag, and empty cookie pieces into mixing bowl. Fold in cookies using a spatula.
- Place mixture into the chilled, freezer-safe container.
- Break apart extra 4 cookies and place on top.
- Cover container with plastic wrap, and slide container into a gallon Ziploc bag.
- Place in the freezer for at least 12 hours (24 hours is ideal). Ice cream stays fresh in the freezer, covered, for 1 month!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
