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.
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.
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!
Recipe now updated with video!
No Churn Cookies and Cream Ice Cream
- 2 cups cold heavy cream
- 1 (14-oz) can sweetened condensed milk (full fat version)
- 8 Oreo Cookies crushed
- Add heavy cream to stand mixer and whip on high speed until stiff peaks form.
- 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.
- Pour ice cream into a 9 x 5 loaf pan. Use a spatula to smooth and even out the surface. Freeze overnight.
Adapted from Instructables