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My Summer Ice Cream Awakening
One sweltering July afternoon, I found myself elbow-deep in sticky sweat and sticky fingers—because my grandkids had absolutely commandeered the kitchen, begging for something frozen. No churn, no machine, no problem. We cracked open a can of sweetened condensed milk, whipped up some cream, and tossed in a handful of crushed chocolate sandwich cookies. Before we knew it, we were spoon-deep in creamy bliss that cooled us down faster than any sprinkler ever could. That’s when I realized homemade ice cream doesn’t have to be a full-day affair or require a fancy gadget gathering dust in the corner of the pantry.
Now, every summer (heck, most any day that ends in “y”), I reach for this Cookies and Cream No-Churn Ice Cream recipe. It’s my little secret weapon for impressing friends, wowing neighbors, or just treating myself to a scoop or three. And here’s the kicker: it takes under 15 minutes of hands-on prep. Seriously. You’ll feel like a magician—poof, dessert appears!
Why You’ll Love This
- No ice cream maker needed—just a bowl, a whisk (or mixer), and happy vibes
- Ready in under 15 minutes of work (plus freezer time—your couch is calling)
- Only five main ingredients you probably already have in your pantry
- Lightened up with Greek yogurt for a tangy twist (yes, really!)
- Crunchy cookie bits in every single bite—so craveable
- Totally customizable: swap in your fave cookie or mix-in
- Family-approved—kids beg for seconds, adults swoon
- Perfect for pop-up dessert emergencies (you know, those surprise BBQ invites)
Ingredient Notes
Let’s talk shop. You don’t need a sophisticated grocery haul for this recipe—just grab these staples:
- Cold heavy cream (2 cups): I love Land O’Lakes, but the store brand works just as well. If you’re dairy-free, chilled coconut cream is your best friend.
- Sweetened condensed milk (1 14-oz can): Eagle Brand is a classic, but homemade (1 cup milk + 1 cup sugar, simmered until thick) is surprisingly easy—and satisfying.
- Pure vanilla extract (1 tsp): A splash of real vanilla makes all the difference. Nielsen-Massey or any good-quality brand will do wonders.
- Plain Greek yogurt (1/2 cup, optional): For an extra creamy, slightly tangy twist. It keeps things light-ish (wink).
- Chocolate sandwich cookies (10–12): Oreos, store-brand versions, or even gluten-free varieties—totally up to you.
- Kosher salt (a generous pinch): Balances all that sweet and brings out the chocolatey goodness.
Tip: For fluffier peaks when whipping, pop your mixing bowl and whisk (or beaters) in the freezer for 10 minutes before you start. Trust me on this—simple trick, big payoff!
Directions
- Chill your tools: Slide your metal bowl and whisk/beaters into the freezer for about 10 minutes. This step is the secret to gorgeous, stable whipped cream—don’t skip it!
- Whip the cream: Pour the cold heavy cream into your chilled bowl. Whisk on medium-high (or crank up your electric mixer) until you see stiff peaks—about 3–4 minutes. (If you’re hand-whisking, grab a podcast or chat with a friend while you work; helps pass the time.)
- Fold in magic: Gently pour in the sweetened condensed milk, add the vanilla, then use a spatula to fold it all together. Go slow—overmixing can deflate that dreamy whipped cream.
- Optional tang: If you’re adding Greek yogurt (and why wouldn’t you?), spoon it in now. Fold just until you see a few streaks disappear. That little bit of yogurt keeps the ice cream from feeling way too rich and adds a cozy tang.
- Cookie time: Break or chop your sandwich cookies into chunky pieces—big pieces, little pieces, whatever makes you happy. Reserve a handful for sprinkling on top, then fold the rest into your ice cream base. Embrace those rustic swirls!
- Pan prep: Line a 9×5-inch loaf pan (or any freezer-safe container) with parchment paper or plastic wrap, leaving an overhang for easy removal later.
- Assemble and cover: Spoon the ice cream mixture into your pan, smoothing the top. Sprinkle on those reserved cookie bits, cover tightly with more plastic wrap, and pop it into the freezer.
- Freeze and wait: Freeze for at least 4 hours (overnight is even better). When you’re ready to serve, let the pan sit at room temperature for 5–10 minutes—this softens the edges just enough for perfect scoops.
- Scoop like a pro: Run your ice cream scoop under hot water, shake off the excess, and scoop away. Clean, beautiful balls of ice cream—fancy, right?
Variations & Flavor Twists
Feeling adventurous? Here are a few of my favorite spin-offs you can try:
- Mint Chocolate Chip: Swap classic cookies for mint wafers and fold in mini chocolate chips.
- Salted Caramel Dream: Drizzle salted caramel ribbons between layers of ice cream as you fill the pan.
- Nutty Buddy: Toss in ½ cup chopped pecans, almonds, or walnuts for an extra dose of crunch.
- Berry Swirl: Warm up a bit of raspberry or strawberry jam and swirl it in right before freezing.
- Vegan Delight: Use full-fat coconut cream and sweetened condensed coconut milk. Coconut + cookies = bliss!
- Fudge Lovers Unite: Warm some chocolate ganache and ripple it through the mixture for ultra-rich pockets of fudge.❤️
Storage & Reheating Tips
Okay, real talk—this ice cream is so good, it rarely lasts more than a few days. But if you manage to save some (go you!), here’s how to keep it tasting fresh:
- Transfer leftovers to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals (nobody wants crunchy surprises!).
- Store in the back of the freezer—where it’s coldest—so it freezes quickly.
- You can keep it up to two weeks with top-notch texture, or freeze for a month if you’re planning ahead (but honestly, who plans ahead for ice cream?!).
- No reheating necessary. Just let it sit at room temp for 5–10 minutes, then scoop. Easy peasy.
Final Thoughts
So there you have it—my cozy, craveable Cookies and Cream No-Churn Ice Cream that feels like a hug in frozen form. It’s hands-down one of my favorite summer rituals, but let’s be real, it’s fantastic any time you need a sweet pick-me-up. Give it a whirl, experiment with your favorite cookies, and maybe sneak a spoonful or two straight from the bowl (I won’t tell!).
If you try this recipe, I’d absolutely love to hear how it turns out. Tag me on Instagram or drop a comment below with your flavor twists, questions, or just to say hi. Here’s to cool treats, warm memories, and a little bit of kitchen magic—happy scooping!
Cookies And Cream Ice Cream No Churn Method
Ingredients
- 2 cups (480 ml) cold heavy cream Land O’Lakes or store brand; use chilled coconut cream for dairy-free
- 1 (14-oz) can sweetened condensed milk Eagle Brand or homemade—see Notes
- 1 tsp pure vanilla extract Nielsen-Massey recommended
- 1/2 cup plain Greek yogurt for extra creaminess; optional but lovely
- 10-12 chocolate sandwich cookies Oreos, store brand, or gluten-free
- Pinch kosher salt balances the sweetness perfectly
Instructions
- Pop your metal mixing bowl and whisk or beaters into the freezer for 10 minutes (this is the secret to stable whipped cream).
- Pour heavy cream into that cold bowl. Whisk on medium-high until you see stiff peaks—about 3–4 minutes with an electric mixer (hand whisk works, but you’ll need a bit more elbow grease).
- Gently pour in sweetened condensed milk and vanilla, then use a spatula to fold until just blended—avoid overmixing or you’ll deflate the cream.
- If you’re using yogurt, add it now for a lighter, tangy finish; fold only until streaks disappear.
- Reserve a handful of cookie pieces for topping, then fold the rest into the ice cream base in big, rustic swirls—no uniformity needed.
- Line a 9×5-inch loaf pan with parchment paper for easy removal. Spoon in the mixture, then sprinkle on the reserved cookie bits.
- Cover with plastic wrap or an airtight lid. Freeze for at least 4 hours—or overnight for scoop-ready firmness.
- Remove from freezer 5–10 minutes before scooping (it softens just enough). Use an ice cream scoop dipped in hot water for clean, perfect balls.
