No Churn Cookies and Cream Ice Cream

No Churn Cookies and Cream Ice Cream

photo of waffle cones with No Churn Cookies and Cream Ice Cream
This no churn cookies and cream ice cream is so creamy and simple, you won’t need to use an ice cream maker ever again. And it’s just 3 ingredients!

I am so excited about this ice cream recipe. I’ve had issues with no churn ice creams before. They usually are icier, don’t scoop well, etc. But not this. This ice cream is smooth and creamy and as good as store bought ice cream. This is life-changing ice cream.
close-up photo of a scoop of No Churn Cookies and Cream Ice Cream
After tasting this, I’ve decided I’m not taking out my ice cream maker this summer. I might not even buy any ice cream this summer because I’m really excited to make more. In fact, as I’m writing this, I just purchased these ice cream pint containers* from Amazon so I can start storing all my creations and maybe even gifting some.

photo of cream being whipped in a stand mixerphoto of the ice cream base in a bowl
I found an easy no-churn ice cream recipe from Instructables and changed it a little to make a Cookies and Cream version. I had my doubts, but then I tasted this and ended up eating way too much in one sitting. Let’s just say none of the cones in the photo went to waste.

This recipe is just three ingredients and about 10 minutes of prep. Let it freeze overnight and it’s ready to go. This cookies and cream ice cream is fun to serve with my Chocolate Cookie Ice Cream Bowls!
photo of No Churn Cookies and Cream Ice Cream scooped into waffle cones
Recipe now updated with video!

 

No Churn Cookies and Cream Ice Cream

Prep Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 12
This no churn cookies and cream ice cream is so creamy and simple, you won’t need to use an ice cream maker ever again. And it’s just 3 ingredients!
Print Recipe

Ingredients:

  • 2 cups cold heavy cream
  • 1 (14-oz) can sweetened condensed milk (full fat version)
  • 8 Oreo Cookies crushed

Directions:

  1. Add heavy cream to stand mixer and whip on high speed until stiff peaks form.
  2. In a large mixing bowl, add condensed milk. Using a spatula, gently fold in whipped cream until uniform and no condensed milk streaks remain. Fold in crushed Oreos.
  3. Pour ice cream into a 9 x 5 loaf pan. Use a spatula to smooth and even out the surface. Freeze overnight.

Notes:

Adapted from Instructables