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No-Churn Cookies and Cream Ice Cream

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 10 minutes 6 hours
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: No-Churn
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Churn Cookies and Cream Ice Cream is smooth, creamy, and loaded with crushed Oreo cookies. Made with just 4 simple ingredients, this homemade ice cream is the perfect sweet treat for cookie lovers—no fancy equipment needed!


Ingredients

Units Scale

2 cups heavy whipping cream (cold)

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

12 Oreo cookies, crushed


Instructions

  • Whip the Cream:

    • In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form (about 2-3 minutes).
  • Mix in the Condensed Milk & Vanilla:

    • Gently fold in the sweetened condensed milk and vanilla extract until fully combined.
  • Add the Cookies:

    • Fold in the crushed Oreos, making sure they’re evenly distributed throughout the mixture.
  • Freeze:

    • Pour the mixture into a loaf pan or airtight container.
    • Sprinkle extra crushed Oreos on top for decoration (optional).
    • Cover and freeze for at least 6 hours, or overnight, until firm.

 

  • Serve & Enjoy:

    • Scoop and enjoy your homemade cookies and cream ice cream!

Notes

  • For Extra Crunch: Add some larger Oreo chunks for texture.
  • Storage: Keep in the freezer for up to 2 weeks in an airtight container.

 

  • Make It Even Creamier: Swap half the Oreos for chocolate sandwich cookies filled with peanut butter or caramel.