No Churn Cookie & Cream Ice Cream

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On a hot summer day there is nothing better than ice cream and this No Churn Cookies & Cream Ice Cream is the perfect choice. It’s smooth and creamy and loaded with chunks of chocolate sandwich cookies and best of all its super easy to prepare.

When the hot days off summer roll around, there is nothing better than a big bowl of ice cream, right? It’s the perfect treat to cool down. Now don’t get me wrong, I usually have a container of store bought ice cream in the freezer for those emergency situations when I need my ice cream fix right away but every now and then when I’m feeling snazzy I decide to whip up a batch of homemade ice cream. For years I would use the traditional method of making ice cream, you know the way. I would start by heating the cream and sugar then adding the egg yolks until it was smooth and coated the back of a wooden spoon. When it was done, I chilled it then put it in my ice cream machine to churn. It really is a labor of love. Now every once in a while I will pull the old Kitchen Aid freezer bowl out and whip up some ice cream and I will say, it is delicious, but lately I have been making ice cream in a new way, No Churn. It’s great because there is no special equipment needed to create delicious Ice Cream and depending on the recipe, no cooking is needed as well. Just whip your cream, fold it into sweetened condensed milk then add the flavors you want. Waiting for it to freeze is the hardest part. Be patient, it is so worth the wait.

Being that it was the first full day of summer and the kids were home, I wanted to make something I knew they would enjoy. That was a no brainer for me, Cookies & Cream. Having just bought Plant Based Chocolate Sandwich cookies from Back To Nature, I figured I would give them a try. This brand is one of my families favorites but if you would like to go with a regular Oreo, that will work also.

I must say, It didn’t disappoint. In fact my son said it was one of the best Cookies & Cream Ice Creams that he ever had.

Other No Churn Ice Cream Flavors

Why You Will Love This Ice Cream

  • Texture: This ice cream is super soft and creamy. The combination of both finely chopped and big chunks or chocolate sandwich cookie give it the little bite that you are looking for.
  • Ease: This Ice cream is so easy to make. You can have it prepared and ready to freeze in about 10 minutes. The hardest part is waiting for it to freeze.
  • Taste: I mean who doesn’t love the taste of Cookies & Cream Ice Cream?

Ingredients Needed

With just four ingredients you can have a super creamy and delicious ice cream.

  • Heavy Whipping Cream: Make sure it’s nice and cold. This will help in the whipping.
  • Sweetened Condensed Milk: This will not only add the sweetener to this recipe but it will also contribute to the ice creams smooth and creamy texture.
  • Vanilla Extract: I always opt for Pure Vanilla Extract rather than Imatation Vanilla Extract due to its intense vanilla flavor.
  • Chocolate Sandwich Cookies: This part is totally up to you. I really enjoy the plant based sandwich cookies by Back To Nature but any chocolate sandwich cookie will work just fine. I crush most of the cookies into fine crumbs and with the remainder, I break those up into chunks so that you have both textures in every bite.
No Churn Cookie & Cream Ice Cream
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No Churn Cookie & Cream Ice Cream

Recipe by BrendaCourse: DessertCuisine: Ice CreamDifficulty: Easy

There is no better treat on a hot summer day than some cold ice cream, and this No Churn Cookies & Cream Ice Cream is the perfect choice. It’s smooth and creamy and loaded with chunks of chocolate sandwich cookie and best of all, it’s easy to prepare.

Ingredients

  • 2 Cups heavy whipping cream

  • 14 oz. Can of sweetened condensed milk

  • 1 Teaspoon pure vanilla extract

  • 25 Chocolate sandwich cookies + extra for decorating

Directions

  • Place 15 chocolate sandwich cookies in a food processor ( or in a ziplock bag and crush with a rolling pin ) pulse until medium to fine crumbs form. Place the remaining 10 cookies on a cutting board and chop into chunks. Set to the side.
  • Add the heavy cream and pure vanilla extract to the bowl of a stand mixer fitted with a whisk attachment and beat until stiff peeks form.
  • To a separate large mixing bowl, add the sweetened condensed milk. Add the whipped cream and fold in using a rubber spatula until combined.
  • Fold in 3/4 of the cookie crumbs and all of the cookie chunks to the mixture until combined. Pour the mixture into a small casserole dish. Sprinkle the top with the remaining cookie crumbs and decorate the top with some broken up chocolate sandwich cookies. Cover with plastic wrap and place in the freezer for 8 hours or better yet over night.
  • When ready to serve, remove from the freezer and let sit on the counter for 5 to 10 minutes so it’s easier to scoop.
  • Enjoy.