Cookies and Cream No-Churn Ice Cream
A rich and creamy homemade ice cream filled with crunchy chocolate cookie pieces, offering a classic cookies and cream flavor without the need for an ice cream maker.
Equipment
- Mixing bowls
- electric mixer or whisk
- Spatula
- freezer-safe container
Ingredients
- 2 cups heavy whipping cream, chilled
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 12 chocolate sandwich cookies, roughly crushed
Instructions
- In a large bowl, whip the cold heavy cream until it thickens and forms firm peaks.
- In a separate bowl, stir together the sweetened condensed milk and vanilla extract until smooth.
- Gently incorporate the whipped cream into the milk mixture, folding carefully to maintain a light and airy texture.
- Add the crushed cookies and fold lightly until evenly distributed throughout the mixture.
- Transfer the mixture into a freezer-safe container and smooth the surface.
- Cover and freeze for at least 6 hours, or until firm enough to scoop.
- Let it sit for a few minutes at room temperature before serving for easier scooping.
Notes
- Avoid crushing the cookies too finely if you prefer larger chunks in every bite.
- For extra flavor, reserve some cookie pieces to sprinkle on top before freezing.
- Store in an airtight container to keep the texture creamy and prevent ice crystals.