Easy No-Churn Cookies and Cream Ice Cream: A 4-Ingredient Homemade Delight
Prepare to delight your taste buds with the creamiest, most delicious homemade Cookies and Cream Ice Cream Recipe! This incredible dessert comes together with an astonishingly small list of *just 4 ingredients*, proving that you don’t need fancy equipment or culinary expertise to create something truly special. Our no-churn method ensures a rich, velvety texture every single time, making it an absolute game-changer for ice cream lovers. Dive in today and treat yourself and your loved ones to this delightful frozen dessert.
This recipe is not only simple to follow but also a fantastic way to bond with family. Let the kids get involved in crushing the cookies and mixing the ingredients – it’s a fun activity that ends with a rewarding treat everyone will enjoy. We absolutely adore making homemade ice cream recipes together; they always turn out incredibly yummy! If you’re a devoted fan of the cookies and cream flavor profile, you absolutely must also try our Cookies and Cream Cookies for another irresistible dessert.
Looking to explore more frozen delights? Our collection of ice cream recipes offers something for every craving. Try the unique and crunchy Cinnamon Toast Crunch Ice Cream, the fruity and decadent Strawberry Cheesecake Ice Cream, or the tropical-inspired Samoa Ice Cream. And for those who can’t get enough chocolate, don’t miss our indulgent Homemade Butterfinger Ice Cream and the delightfully chunky Chunky Monkey Ice Cream. There’s a world of creamy goodness waiting to be discovered!
Table of contents
- Why This No-Churn Cookies and Cream Recipe Works
- Simple Ingredients for Cookies and Cream Ice Cream
- Delicious Variations and Additions
- How to Make Cookies And Cream Ice Cream (Step-by-Step)
- Proper Storage for Homemade Ice Cream
- Expert Tips for the Best No-Churn Ice Cream
- Frequently Asked Questions About No-Churn Ice Cream
- More Irresistible Homemade Ice Cream Recipes
Why This No-Churn Cookies and Cream Recipe Works Wonders
This cookies and cream ice cream recipe is a true marvel for several reasons. First and foremost, it’s a **no-churn recipe**, which means anyone can make it regardless of whether they own special gadgets or an expensive ice cream maker. Forget the hassle of pre-freezing bowls or continuous churning; this method simplifies the entire process. You only need a few basic kitchen tools that you likely already have at home.
Beyond its incredible accessibility, this recipe consistently turns out *delicious every single time*. The magic lies in the simple combination of ingredients that, when whipped and frozen, create an unbelievably creamy and smooth texture that rivals store-bought premium ice cream. The rich sweetness perfectly complements the satisfying crunch of the Oreo cookies, resulting in a flavor and texture sensation that will have everyone asking for seconds. It’s truly a fool-proof way to enjoy gourmet ice cream right from your freezer.
If you’re an absolute fanatic for Oreo cookies, you might also want to explore other creative ways to enjoy them, like our indulgent Deep Fried Oreos.
Simple Ingredients for the Best Cookies and Cream Ice Cream
One of the beauties of this no-churn recipe is its minimalist ingredient list. With just four core items, you can create a luxurious dessert. Quality matters even with a short list, so opt for the best you can find.
- Sweetened condensed milk. This ingredient is the secret weapon for no-churn ice cream. It provides the essential sweetness and a thick, creamy base that prevents ice crystals from forming, ensuring a smooth, scoopable consistency without the need for an ice cream maker. Don’t substitute this!
- Vanilla Extract. For the purest and most authentic flavor, pure vanilla extract is highly recommended. It enhances the overall sweetness and provides a comforting, aromatic note that is crucial for classic ice cream.
- Heavy whipping cream. It is absolutely essential that your heavy whipping cream is well-chilled. Cold cream whips up much faster and holds its stiff peaks better, which is vital for creating the airy, light texture of the ice cream base.
- Oreo Cookies. The star of the show! While all Oreos are delicious, I personally prefer using regular Oreo cookies over double-stuffed. The balance of chocolate cookie to cream filling in the regular variety seems to integrate better into the ice cream without making it overly sweet or dense.
You’ll find the complete ingredient quantities listed in the detailed recipe card at the bottom of this page.
Delicious Variations and Additions for Your Cookies and Cream Ice Cream
While the classic cookies and cream combination is perfect on its own, this versatile no-churn base is also fantastic for experimenting with various additions and serving styles. Here are some delightful ideas to customize your homemade ice cream:
- Homemade Ice Cream Sandwiches: Elevate your dessert game by turning your cookies and cream ice cream into irresistible sandwiches. Use your favorite cookies – classic chocolate chip cookies, snickerdoodles, or even soft sugar cookies work wonderfully. Simply scoop a generous portion of your homemade ice cream between two cookies, press gently, and then freeze until firm. This creates a portable, perfectly portioned treat!
- Build an Epic Ice Cream Sundae Bar: This yummy cookies and cream ice cream makes an ideal foundation for a fun and festive sundae bar. Lay out an array of your favorite toppings such as hot fudge, caramel sauce, sprinkles, chopped nuts, fresh berries, whipped cream, and extra crushed Oreos. Let everyone customize their own sundae for a truly interactive and delicious experience.
- Top Warm Oreo Brownies: For an ultimate indulgence, pair this rich ice cream with warm, fudgy brownies. The contrast between the warm, gooey brownie and the cold, creamy ice cream is simply divine. Try our Oreo brownies for an extra layer of cookie goodness. The warm brownie will slightly melt the ice cream, creating a luscious sauce.
- Different Cookie Flavors: Don’t limit yourself to just Oreos! Experiment with other chocolate sandwich cookies, or even different types of cookies altogether. Chocolate chip, peanut butter, or shortbread cookies could offer a delightful twist.
- Candy Mix-Ins: Add small candies like mini M&Ms, chopped chocolate bars (e.g., Reese’s, Snickers), or mini peanut butter cups for extra texture and flavor bursts.
- Sauce Swirls: Before freezing, gently swirl in a ribbon of chocolate syrup, caramel sauce, or even raspberry preserves for an added layer of flavor and visual appeal.
How to Make Cookies And Cream Ice Cream (Step-by-Step Guide)
Creating this irresistible no-churn cookies and cream ice cream is a straightforward process. Follow these simple steps for perfect results every time:
Step 1: Prepare the Oreo Cookies. Begin by crushing your Oreo cookies. For the ideal cookies and cream texture, you want distinct, chunky pieces of cookie, not a fine powder. Therefore, I highly recommend against using a food processor, which can pulverize them too much. Instead, place the Oreo cookies in a large, sturdy ziplock bag and seal it tightly. Then, use a wooden spoon, rolling pin, or even the bottom of a heavy glass to gently but firmly crush the cookies until you achieve a mix of smaller bits and larger chunks. This variation in texture makes every bite more enjoyable.
Step 2: Combine Sweetened Condensed Milk and Vanilla. In a separate large mixing bowl, pour in the sweetened condensed milk and add the vanilla extract. Use a spatula or whisk to gently stir these two ingredients together until they are well combined and the vanilla is evenly distributed. This forms the foundational sweet base of your ice cream.
Step 3: Whip the Heavy Cream. Get another clean, separate large bowl. Ensure both your bowl and your mixer beaters are very cold for best results (you can even chill them in the freezer for 10-15 minutes prior). Pour the cold heavy whipping cream into this bowl. Using a stand mixer fitted with a whisk attachment or a handheld electric mixer, beat the cream on medium-high speed until it thickens and forms stiff peaks. This usually takes about 2 to 3 minutes. Stiff peaks mean that when you lift the beaters, the cream stands up straight without collapsing. Be careful not to over-whip, or it could turn grainy.
Step 4: Gently Fold in Whipped Cream. Now, carefully add the whipped cream to the sweetened condensed milk and vanilla mixture. This step is crucial for maintaining the airy texture of your ice cream. Using a large spatula, gently fold the whipped cream into the milk mixture. Use a “cut and fold” motion, bringing the spatula down through the center of the mixture, across the bottom of the bowl, and up the side, turning the ingredients over. Continue until just combined, being careful not to over-mix, which can deflate the whipped cream and result in a less airy ice cream.
Step 5: Fold in the Crushed Cookies. Finally, it’s time to add the star ingredient! Gently fold the crushed Oreo cookies into the ice cream base by hand. Again, use a spatula and a gentle folding motion to ensure the cookie pieces are evenly distributed throughout the mixture without deflating the whipped cream. This step adds both the iconic flavor and the delightful textural contrast that defines cookies and cream ice cream.
Step 6: Freeze and Enjoy! Transfer the entire ice cream mixture into a freezer-safe container. A 9-inch loaf pan works perfectly, providing a good shape for scooping. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to minimize air exposure, which helps prevent ice crystals. Freeze for at least 6 hours, but for the absolute best, firm, and scoopable consistency, I highly recommend freezing it overnight. Once set, scoop out this delightful homemade treat and serve it with your favorite Ice Cream Sundae Toppings!
Proper Storage for Your Homemade Cookies and Cream Ice Cream
To keep your homemade cookies and cream ice cream tasting fresh and maintaining its creamy texture, proper storage is key. Always transfer the finished ice cream into an airtight, freezer-safe container. This helps protect it from absorbing odors from other foods in your freezer and prevents freezer burn.
A little trick to further prevent ice crystals from forming on the surface is to place a layer of wax paper or parchment paper directly on top of the ice cream before securing the lid. Press the paper gently so it touches the entire surface of the ice cream, creating a barrier against air exposure. Stored correctly, this delightful ice cream will keep its quality for up to a month in the freezer, though in most homes, it’s usually devoured much quicker!
Expert Tips for the Best No-Churn Cookies and Cream Ice Cream
Achieving perfectly creamy, delicious homemade ice cream is easy with these insider tips:
- Plan Ahead for Optimal Consistency: For the best texture and scoopability, it’s ideal to make this ice cream the day before you plan to serve it. This allows ample time for the ice cream to fully set and reach its desired firm, yet creamy consistency. Freezing overnight ensures it’s perfectly chilled and firm.
- Freezer Longevity: While this cookies and cream ice cream can last up to 3 months when stored properly in an airtight container in the freezer, it’s usually at its peak freshness and creamiest texture within the first month. We can attest that ours rarely lasts that long!
- Choose the Right Mixer: While a powerful KitchenAid stand mixer makes whipping the heavy cream a breeze, a reliable hand mixer works just as well for this recipe. The key is to ensure the cream reaches stiff peaks without over-whipping.
- Fold the Cookies by Hand: When incorporating the crushed Oreo cookies, it’s crucial to do this step by hand using a spatula. An electric mixer can easily over-mix the delicate whipped cream base, deflating it and leading to a less airy and dense ice cream. Gentle folding preserves the light texture.
- Do Not Substitute Sweetened Condensed Milk: Sweetened condensed milk is a non-negotiable ingredient in this no-churn recipe. Its unique properties provide both sweetness and a thick, creamy consistency that prevents ice crystals. Regular milk, evaporated milk, or heavy cream alone will not yield the same texture or prevent the formation of icy chunks.
- Ensure Ingredients are Cold: For the heavy whipping cream to whip up properly and hold its volume, it must be very cold. Consider chilling your mixing bowl and whisk attachments in the freezer for 10-15 minutes before you begin whipping the cream.
- Prevent Ice Crystals: In addition to covering with plastic wrap pressed directly onto the surface, ensure your freezer-safe container has a tight-fitting lid. This double layer of protection minimizes air exposure, which is the main culprit behind ice crystal formation.
- Allow to Soften Slightly Before Serving: For the easiest scooping and best mouthfeel, let the ice cream sit at room temperature for 5-10 minutes before serving. This allows it to soften just enough to be perfectly scoopable without becoming too melty.
Frequently Asked Questions About No-Churn Cookies and Cream Ice Cream
Can I use different types of cookies instead of Oreos?
Absolutely! While Oreos are classic for a reason, this no-churn base is incredibly versatile. Feel free to experiment with other crunchy chocolate sandwich cookies, chocolate chip cookies, peanut butter cookies, or even graham crackers for a different flavor profile. Just make sure to crush them into chunky pieces for the best texture.
Do I really need an ice cream maker for this recipe?
No, that’s the beauty of a “no-churn” recipe! This method relies on whipping heavy cream to create an airy base, which then combines with sweetened condensed milk to achieve a creamy texture without the need for any special ice cream machinery. All you need is a mixer (stand or hand-held) and a freezer-safe container.
How can I prevent ice crystals in my homemade ice cream?
Several steps in this recipe are designed to minimize ice crystal formation. First, sweetened condensed milk helps a lot. Second, ensure your heavy cream is whipped to stiff peaks, incorporating plenty of air. Lastly, and very importantly, cover the ice cream directly with plastic wrap before placing the lid on your freezer-safe container. This creates a barrier against air, which is the main cause of icy texture. A tight-fitting lid is also crucial.
How long does it take for the no-churn ice cream to freeze completely?
This cookies and cream ice cream typically needs at least 6 hours to freeze to a scoopable consistency. However, for the best, firmest, and most enjoyable texture, we strongly recommend freezing it overnight (for 8-12 hours). This ensures it’s thoroughly chilled and set.
Can I make this recipe dairy-free or vegan?
This specific recipe relies on dairy heavy whipping cream and sweetened condensed milk for its texture and flavor. While there are dairy-free alternatives for these ingredients (like coconut cream and sweetened condensed coconut milk), substituting them would change the taste and possibly the final texture. If you’re looking for a dairy-free option, you might need to find a recipe specifically designed for those ingredients.
More Irresistible Homemade Ice Cream Recipes
If you loved making this easy cookies and cream ice cream, you’re in for a treat with our other homemade ice cream creations:
- No Churn Chocolate Ice Cream: A classic, rich chocolate flavor made effortlessly.
- Puppy Chow Ice Cream Recipe: Fun, sweet, and crunchy, inspired by the beloved snack mix.
- Kool Aid Ice Cream: A vibrant, fruity, and surprisingly simple ice cream that kids adore.
- Homemade Salted Caramel Ice Cream Recipe: Indulgent, sweet, and perfectly balanced with a hint of salt.
- S’mores Ice Cream Recipe: All the flavors of your favorite campfire treat in a cold dessert.
- Caramel Apple Ice Cream: A seasonal favorite, blending sweet caramel with crisp apple notes.
Give this fantastic no-churn cookies and cream ice cream recipe a try today! Then, be sure to come back and leave a comment to let us know how much you loved it.
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Cookies and Cream Ice Cream
Ingredients
- 14 oz. sweetened condensed milk
- 2 tsp Vanilla Extract
- 2 cups heavy whipping cream cold
- 10 Oreo Cookies
Instructions
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Place the Oreo Cookies in a large ziplock bag. Seal it tightly. Use a wooden spoon to crush the cookies. You do not want them finely crushed, you want them crushed into large pieces for the ice cream.
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Then mix together the sweetened condensed milk and vanilla extract in a large bowl.
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Pour the heavy whipping cream into a separate bowl and mix with a stand up mixer or hand held mixer for 2-3 minutes until it holds stiff peaks.
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Gently stir the whipped cream into the sweetened milk mixture until well combined and be careful not to over mix. Then fold in the Oreo cookies.
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Then spread the mixture in a 9 in loaf pan. Cover with foil and freeze for at least 6 hours.
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Then scoop out with an ice cream scoop and enjoy!
Recipe Notes
Nutrition Facts
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