This no-churn Cookies and Cream Ice Cream is made up of creamy vanilla ice cream loaded with lots of crushed Oreo cookies. Have you ever wished Cookies and Cream Ice Cream had more “cookies” in it? Look no further! This ice cream is packed with Oreos! This recipe comes together quickly and easily, as no ice cream maker is needed. Assemble, place in your freezer, and dive in to this incredible frozen treat.
Here’s my version of Cookies and Cream Ice Cream with SO MANY COOKIES that you’ll never want skimpy store bought ice cream again. As I mentioned with my Rocky Road Ice Cream, I always find store bought ice cream short on the “mix-ins”. If I’m going to eat Cookies and Cream Ice Cream I want LOTS of cookie chunks throughout. Lots. LOTS!
This is not vanilla ice cream with a tiny bit of Oreo dust mixed in. Because why have that when you can have this↓? Gah!
Jump to:What is no-churn ice cream?
No-churn ice cream is ice cream that can be made without an ice cream maker. A typical no-churn ice cream recipe uses a combination of sweetened condensed milk and heavy cream that has been whipped to stiff peaks. The sweetness from the sweetened condensed milk and the fluffy quality of the whipped cream combine to make ice cream with an unbelievable smooth and creamy texture.
Leftover Oreos? Make our Cookies and Cream Cookies.
Recipe overview
No churn vanilla ice cream: This no-churn vanilla ice cream base is made with only three ingredients: sweetened condensed milk, vanilla extract, and heavy cream. Combine the condensed milk and vanilla. Whip the cream until stiff peaks form. Fold the whipped cream into the condensed milk and then layer with the crushed cookies.
Chocolate sandwich cookies (Oreos): Place 25 Oreo cookies in a ziptop bag and crush them (I use a rolling pin). Aim for a variety of bigger and smaller chunks. Stir these cookie pieces into the ice cream base before freezing.
Prep time: Allow yourself about 10-15 minutes of prep time. This recipe comes together quickly and easily.
Freeze time: The hardest part? Waiting for the ice cream to freeze. I like to give this ice cream at least 6 hours to freeze, ideally overnight. Since this is a no-churn recipe you just place it in the freezer instead of in an ice cream machine.
Recipe tips
- Play around with different flavors of Oreo cookies. There are so many fun flavors out there. I made this version with “regular” Oreos but you can make this with any kind that you like (or even a combination of flavors).
- Don’t crush the cookies too fine. The key to making this ice cream so much better than store bought is that there are noticeable cookie chunks in every bite.
- Freeze in a loaf pan. A freezer-safe loaf pan is my favorite way to store this ice cream. It makes for super easy scooping! See more on this below under “storage”.
- Run your ice cream scoop under hot water before scooping to get the ice cream out easily.
Serving and storage
Serving: Serve this ice cream straight from freezer (after at least 6 hours of freezer time). Like other no-churn ice cream recipes this one will get quite soft and creamy after sitting out, so eat it right from the freezer.
Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.
Recipe
Cookies and Cream Ice Cream
This no-churn Cookies and Cream Ice Cream is made up of creamy vanilla ice cream loaded with lots of crushed Oreo cookies.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: Dessert
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12 ½-cup servings (approximate)
Calories: 253kcal
Ingredients
Instructions
Using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.
In a separate large bowl, combine sweetened condensed milk, and vanilla extract. Using a silicone spatula, fold half of the whipped cream into the condensed milk mixture, then fold in the other half.
Pour half of the ice cream base into a freezer safe container (I use a 9×5 metal loaf pan). Add about half of the crushed cookies and stir/swirl them into the ice cream. Add the remaining ice cream then stir in the cookies (setting aside a couple tablespoons of crushed cookies for topping). Smooth the top into an even layer. Sprinkle the top with the reserved crushed cookies.
Tightly cover and freeze until frozen, at least 6 hours, preferably overnight.
Notes
*Place 25 Oreo cookies in a ziptop bag and crush them (I use a rolling pin). Aim for a variety of bigger and smaller chunks. Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.Nutrition
Calories: 253kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 130mg | Potassium: 157mg | Fiber: 1g | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Reader Interactions
ncG1vNJzZmiblaGyo77AraCnn6OssqbA0meaqKVfmLywt8ieqmaZnpl6pL7EmqRmoZOaeqS%2BxJqkaA%3D%3D