Description
This no-churn Cookies and Cream Ice Cream is a quick and easy homemade dessert that delivers a velvety texture and rich flavor without the need for special equipment. Enjoy crunchy bits of chocolate sandwich cookies in every bite.
Ingredients
Scale
2 cups Heavy Whipping Cream
14 ounces Sweetened Condensed Milk
1 tablespoon Pure Vanilla Extract
15–20 cookies Chocolate Sandwich Cookies
1 pinch Fine Sea Salt
Instructions
- Chill your large metal mixing bowl and whisk attachment in the freezer for 10 minutes
- Crush chocolate sandwich cookies in a large plastic bag until you have a mix of fine crumbs and medium-sized chunks
- In the chilled bowl, whip the heavy cream on medium-high speed until stiff peaks form
- In a separate bowl, whisk together sweetened condensed milk, vanilla extract, and sea salt, then gently fold into the whipped cream
- Fold in about three-quarters of the crushed cookies
- Transfer the mixture to a loaf pan or airtight container, smooth the top, and sprinkle remaining cookie chunks
- Cover and freeze for at least 6 hours or overnight
Notes
Ensure sweetened condensed milk is chilled for faster stabilization.
Use high-fat heavy cream for the best texture.
For gluten-free, substitute with gluten-free cookies.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310 kcal
- Sugar: 21g
- Sodium: 115mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg