No-Churn Cookies and Cream Ice Cream
Homemade ice cream made without an ice cream maker by whipping heavy cream until thick, folding in sweetened condensed milk, vanilla, and coarsely chopped Oreo cookies, then freezing. Ready in 6 hours with a naturally soft, creamy texture straight from the freezer.
Ingredients
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milkevaporated milk plus sugar1:1 evaporated + 2 tbsp sugar per cupdairysweetener
texture and sweetness will differ slightly
Full guide → - 1 teaspoon pure vanilla extract
- 1 cup Oreo cookies, coarsely chopped
Instructions
- 1
Add whipping cream to stand mixer bowl with whisk attachment or use hand mixer
- 2
Beat on high speed until cream is thick
- 3
Add condensed milk, vanilla, and cookies
- 4
Mix on low speed until just blended; avoid overmixing
- 5
Transfer to loaf pan and cover with plastic wrap and foil, or transfer to plastic bowl with lid
- 6
Freeze for 6 hours until perfectly creamy
- 7
Serve directly from freezer when ready
Tips
Do not overmix after adding cookies to avoid breaking them down too much
This ice cream serves soft and creamy directly from the freezer with no tempering needed
Good to Know
Covered in freezer up to 2 weeks
Prepare up to 2 weeks ahead and freeze
Serve directly from freezer; no softening needed
Common Mistakes
Do not overmix after adding cookies to avoid a dense or grainy texture
Do not skip the 6-hour freeze time to avoid a soupy consistency
Substitutions
Dairy-Free Swaps
texture and sweetness will differ slightly
Full guide →