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

Kristan Raines

Things You'll Need

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

whisking heavy cream

Kristan Raines

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

Mix condensed milk and vanilla extract together

Kristan Raines

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

Kristan Raines

Gently fold the crushed cookies into the mixture.

folding in crushed cookies

Kristan Raines

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

Kristan Raines


Tips

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

Kristan Raines