Cookies And Cream Ice Cream No Churn Method
Looking for a Cookies And Cream Ice Cream No Churn Method that's creamy, quick, and requires zero fancy equipment? This homemade dessert brings sweet, crunchy cookie bits to a smooth frozen treat you can whip up in minutes.
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.
Notes
Tip: Chill your mixing bowl and whisk for 10 minutes ahead. It whips up extra-fluffy peaks in half the time.
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