Cookies and Cream Ice Cream Recipe
Introduction
Cookies and Cream Ice Cream is a delightful homemade treat that’s creamy, rich, and packed with crunchy Oreo cookie pieces. This no-churn recipe is easy to make and perfect for satisfying your sweet tooth any time of year.
Ingredients
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 22 Oreo cookies, coarsely crushed (about 2 1/4 cups), divided
Instructions
- Step 1: Using an electric mixer on medium-high speed, beat the heavy cream in a large bowl until foamy, about 3 minutes. Gradually stream in the sweetened condensed milk and vanilla extract, continuing to beat on medium-high speed until soft peaks form, about 2 more minutes. Gently fold in 2 cups of the crushed cookies.
- Step 2: Transfer the mixture to a 9-by-5-inch or 8 1/2-by-4 1/2-inch loaf pan, tapping the pan lightly to release any air bubbles. Sprinkle the remaining crushed cookies evenly over the top. Cover the pan tightly with plastic wrap and freeze until firm, at least 6 hours or up to 1 day.
- Step 3: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
Tips & Variations
- For an extra chocolatey twist, use chocolate sandwich cookies or add a swirl of chocolate syrup into the ice cream base before freezing.
- Make sure to crush the cookies to your preferred size—larger chunks add great texture, while finer crumbs blend more evenly.
- You can substitute the sweetened condensed milk with homemade homemade version or evaporated milk with additional sugar, but results may be less creamy.
Storage
Store the ice cream in an airtight container or keep it tightly wrapped in plastic wrap inside the loaf pan. It lasts well for up to one week in the freezer. To reheat or soften, allow it to sit at room temperature for 5 to 10 minutes before scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cookies besides Oreos?
Yes, you can swap Oreos for any sandwich cookies or even chocolate chip cookies for a different flavor and texture.
Do I need an ice cream maker for this recipe?
No, this recipe is a no-churn ice cream that uses whipped cream and sweetened condensed milk to achieve a creamy texture without an ice cream maker.
PrintCookies and Cream Ice Cream Recipe
This Cookies and Cream Ice Cream recipe creates a rich and creamy homemade treat with a perfect balance of sweet cream and crunchy Oreo cookie pieces. Made without an ice cream maker, it uses whipped heavy cream and sweetened condensed milk for a smooth texture, then layered with crushed cookies for added crunch. Ideal for an easy and indulgent dessert that can be prepared ahead and stored in the freezer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
Cookie Mix
- 22 Oreo cookies, coarsely crushed (about 2 1/4 cups), divided
Instructions
- Whip the Cream: Using an electric mixer on medium-high speed, beat the heavy cream in a large bowl until it becomes foamy and starts to thicken, about 3 minutes.
- Add Sweetened Condensed Milk and Vanilla: Slowly stream in the sweetened condensed milk and vanilla extract while continuing to beat on medium-high speed until soft peaks form, approximately 2 minutes more.
- Fold in Crushed Cookies: Gently fold in 2 cups of the coarsely crushed Oreo cookies into the whipped cream mixture, making sure to combine evenly without deflating the whipped cream.
- Transfer to Loaf Pan: Pour the cream and cookie mixture into a 9-inch by 5-inch or 8 1/2-inch by 4 1/2-inch loaf pan. Tap the pan lightly to release any air bubbles and level the surface.
- Top with Remaining Cookie Crumbs: Evenly sprinkle the remaining cookie crumbs over the top of the ice cream mixture to add extra crunch and flavor.
- Freeze: Cover the pan tightly with plastic wrap and freeze until the ice cream is firm, for at least 6 hours or up to 1 day.
- Make Ahead & Storage: The ice cream can be made up to one week in advance. Keep it tightly wrapped and stored in the freezer to maintain freshness and texture.
Notes
- You can use any chocolate sandwich cookies if Oreo cookies are unavailable.
- For softer cookies in the ice cream, fold them in quickly to avoid breaking down too much.
- Allow the ice cream to sit at room temperature for 5 minutes before scooping for easier serving.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
Keywords: Cookies and Cream Ice Cream, No-Churn Ice Cream, Oreo Ice Cream, Homemade Ice Cream, Easy Dessert
