Best No-Churn Cookies + Cream Ice Cream
This No-Churn Cookies + Cream Ice Cream recipe is fully homemade, requires no ice cream making machine, and comes with a creamy vanilla base loaded with Oreo cookies. Made with just FIVE ingredients and takes less than 10 minutes to whip together, before letting the freezer do the rest. The perfect sweet treat for the entire family on any given day.
Servings 6 servings
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 tsp vanilla extract
- pinch of sea salt
- 1 package Oreo cookies (See Notes!)
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.