Here’s the scoop: whether you’re 5, 50 or 100, love for ice cream has no age. Cold, creamy goodness is hard to hate!
If you’ve ever tried to make ice cream without an ice cream maker, you may have been disappointed by the result. I guarantee this no-churn ice cream is as good as an ice cream shop’s.
Plus – if ice cream with loads of cookies is your favorite flavor like mine, this cookies & cream ice cream may cause melting with joy 😉
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: an almost-full 9×5 loaf pan of ice cream
Prep time: 15 minutes
Cook time: 24 hours (time in freezer)
Total time: 24 hours and 15 minutes
The 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
*Note: you’ll need a freezer-safe container. A freezer-safe 9×5 loaf pan is the perfect size!
The Steps
Place freezer-safe container (like a 9×5 loaf pan) in the freezer for at least 15 minutes.
Using 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 of mixture.
Cover container with plastic wrap, and slide container into a gallon Ziploc bag.
Place in the freezer for 24 hours to allow time for ice cream to harden.
To store: Ice cream stays fresh in freezer, covered, for 1 month!
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
