Cookies and Cream Ice Cream Recipe
Introduction
This Cookies and Cream Ice Cream is a delightful no-churn treat combining rich, creamy texture with crunchy Oreo cookies. Perfect for a quick homemade dessert that satisfies any sweet tooth.
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. Slowly stream in the sweetened condensed milk and vanilla extract, continuing to beat until soft peaks form, about 2 minutes more. 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 gently 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 texture, reserve some cookie pieces to mix in just before serving instead of all in the base.
- Try substituting Oreos with your favorite sandwich cookies or adding a drizzle of chocolate sauce for more richness.
- Use full-fat heavy cream for the best creamy consistency.
Storage
Store the ice cream tightly wrapped in plastic wrap or an airtight container in the freezer for up to one week. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a hand whisk instead of an electric mixer?
While possible, whipping heavy cream to soft peaks by hand requires significant effort and time. An electric mixer is recommended for best results and ease.
Do I need an ice cream maker for this recipe?
No ice cream maker is needed. This recipe is a no-churn method that relies on whipped cream and freezing to achieve a creamy texture.
PrintCookies and Cream Ice Cream Recipe
This homemade Cookies and Cream Ice Cream combines rich, creamy heavy cream and sweetened condensed milk with crunchy Oreo cookie pieces for a delightful no-churn treat. Easy to prepare without an ice cream maker, it offers smooth, luscious texture with delicious cookie bits throughout, perfect for a refreshing dessert anytime.
- 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
- Diet: Vegetarian
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 (14-ounce) 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 heavy cream in a large bowl until foamy, about 3 minutes. This aerates the cream to create a light texture.
- Add Condensed Milk and Vanilla: Gradually stream in the sweetened condensed milk and vanilla extract while continuing to beat on medium-high speed until soft peaks form, approximately 2 more minutes. This creates a creamy, stable ice cream base.
- Fold in Cookies: Gently fold in 2 cups of the coarsely crushed Oreo cookies. Folding preserves the airiness of the whipped cream mixture while evenly distributing cookie pieces.
- Transfer and Layer: Pour the mixture into a 9-by-5-inch or 8 1/2-by-4 1/2-inch loaf pan. Tap the pan lightly to release any air bubbles. Then, sprinkle the remaining cookie crumbs evenly over the top for added texture and decoration.
- Freeze: Cover the pan tightly with plastic wrap and freeze until firm, at least 6 hours or up to 1 day. This no-churn method allows the ice cream to set without needing an ice cream maker.
- Make Ahead: The ice cream can be made up to 1 week in advance. Keep it tightly wrapped and frozen until ready to serve.
Notes
- For best texture, ensure heavy cream is very cold before whipping.
- Coarsely crush the cookies to retain crunchy bits; avoid pulverizing them to powder.
- Use a loaf pan size specified to get the ideal thickness and freezing time.
- Let the ice cream sit 5 minutes at room temperature before scooping for easier serving.
- Optional: Substitute Oreos with any chocolate sandwich cookies for variation.
Keywords: cookies and cream ice cream, no churn ice cream, homemade ice cream, Oreo ice cream, easy dessert, no ice cream maker
