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–+ servings
No-Churn Cookies and Cream Ice Cream in a cone standing in a glass.
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5 from 8 votes

Best No-Churn Cookies + Cream Ice Cream

Indulge in the ultimate homemade ice cream experience with this No-Churn Cookies + Cream Ice Cream. This delightful recipe is a game-changer, as it requires no fancy ice cream machine and is incredibly easy to make, whipped together in less than 10 minutes. With a creamy vanilla base generously studded with chunks of Oreo cookies, it's a dessert dream come true for cookie enthusiasts. Gluten-free + Dairy-free Option.
Prep Time5 minutes
Freeze Time:6 hours
Total Time6 hours 5 minutes
Course: Dessert
Keyword: classic, cookies, creamy, dessert, easy, homemade, ice cream, indulge, no-churn, oreo, recipe, summer, sweet, vegetarian
Servings: 6 servings
Calories: 834kcal
Author: Shanika

Ingredients

  • 2 cups organic heavy whipping cream (I use Organic Valley)
  • 1 (14 oz.) can sweetened condensed milk, low-fat (I use Eagle's Brand)
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 1 package Oreo cookies (See Notes!)
US Customary - Metric

Instructions

  • In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.
  • Now, fold in the sweetened condensed milk and sea salt into the whipped cream. Next, add in the Oreos and fold until fully incorporated.
  • Immediately pour mixture into a 9×5 loaf pan (or small metal bowl) and freeze for 6-8 hours. 
  • To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl.
  • Bon Appetit!

Notes

  • OREO COOKIE: To incorporate cookies, simply crush an entire row and half of Oreos in a medium bowl and fold into ice cream mixture. To top the ice cream mixture after placing in a loaf pan, separate each cookie and scrape off the filling so that only the cookie itself is being used. You’ll need approximately 2 rows of Oreo cookies or so to achieve the entire recipe, about 18-20 cookies.
  • STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
     

Nutrition

Calories: 834kcal | Carbohydrates: 92g | Protein: 11g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 112mg | Sodium: 398mg | Potassium: 498mg | Fiber: 2g | Sugar: 69g | Vitamin A: 1344IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 9mg