Cookies 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
Scale
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
Find it online: https://kitchenbyclara.com/cookies-and-cream-ice-cream-recipe/
