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
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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).
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Mix in the Condensed Milk & Vanilla:
- Gently fold in the sweetened condensed milk and vanilla extract until fully combined.
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Add the Cookies:
- Fold in the crushed Oreos, making sure they’re evenly distributed throughout the mixture.
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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.
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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.