How to Make No-Churn Cookies and Cream Ice Cream

By LeafTV Editor

Nothing compares to homemade ice cream, although making it from scratch can be a lengthy process. This easy, no-churn ice cream is the perfect solution for those who want to enjoy homemade ice cream, but don't have the time or the materials needed to make a traditional version. This recipe is extremely versatile, so feel free to swap out the crushed cookies for another flavor of your choice!

No-Churn Cookies and Cream Ice Cream

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Kristan Raines

  • 1 cup crushed Oreo cookies, about 9–10 cookies
  • 2 cups heavy whipping cream
  • 14 oz can condensed milk (1)
  • 1 1/4 teaspoon pure vanilla extract
  • Wire whisk or standing mixer
  • Spatula
  • 2 large bowls
  • 9 x 5 inch loaf pan or another equal-sized container
  • Plastic wrap

Add the heavy cream to a large bowl, and whisk until stiff peaks form. Set aside.

whisking heavy cream

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In another large bowl, add the condensed milk and the vanilla extract. Mix until combined.

Mix condensed milk and vanilla extract together

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Add a small amount of the whipped cream to the condensed milk. With a spatula, begin to fold the whipped cream into the condensed milk. Once combined, gently fold in the remaining whipped cream.

folding whipped cream and condensed milk

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Gently fold the crushed cookies into the mixture.

folding in crushed cookies

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Pour the mixture into a loaf pan, or an equal-sized container, and cover tightly with plastic wrap. When covering the ice cream, make sure that a layer of the plastic wrap touches the ice cream. Place the ice cream into the freezer until solid, about 6 hours, but preferably overnight.

wrapping with plastic wrap

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Having a layer of the plastic wrap touch the ice cream will help prevent crystallization.

Remove the ice cream from the freezer, and let sit at room temperature for a few minutes before serving. Once the ice cream has slightly softened, scoop and enjoy.

final shot

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