Cookies and Cream No Churn Ice Cream

Cookies and Cream No Churn Ice Cream is sweet and creamy homemade vanilla ice cream with crunchy crushed Oreos throughout.

The best part is that you don’t need to have an ice cream maker to make this no churn Cookies and Cream Ice Cream!

As you can tell from our Cookies And Cream Milkshake, and Cookies And Cream Cookies recipes, we love Oreos and cookies and cream around here, and Ice Cream, in my humble opinion, should have its own food group!

Staying with this theme, we are sharing our homemade Cookies and Cream No Churn Ice Cream! Cold, creamy, sweet, chocolatey, and crunchy, it is everything you could ever want in ice cream!

Why You’ll Love This Recipe

• Oreos. This ice cream is loaded with crunchy, chocolatey Oreos, those chocolate sandwich cookies that everyone loves. These are what makes this ice cream so special.
• No Ice Cream Maker Required. Since it is a no churn ice cream, there is no need to have an ice cream maker. Just mix the ingredients together and freeze overnight, and you have ice cream!
• Only 4 Ingredients! With only 4 ingredients, and no ice cream maker, this Cookies and Cream Ice Cream is very easy to make.

Why This Recipe Works

• Real Ingredients. This recipe uses real heavy whipping cream and pure vanilla extract!
• Textures. When you combine the creaminess of the vanilla ice cream with the crunchiness of the chocolate cookie pieces, it is just a match made in heaven!

How To Make Cookies And Cream No Churn Ice Cream

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

• KitchenAid Stand Mixer – A stand mixer is a must for all bakers. The KitchenAid is often the mixer of choice for many bakers. It comes in a variety of colors, if you don’t like this one, just select one of the other colors that you like.
• Hand Mixer (Alternate Option) – If you want a smaller hand mixer, this one is a good choice. It is portable and easy to store when you are not using it.
• Mixing Bowl – With the hand mixer, you will need a good mixing bowl. It is good to have a nice set of mixing bows and I like this one.
• Loaf Pan – A loaf pan is required for this recipe. Here is a link to a set of basic loaf pans.
• Ice Cream Scoop – You will need a good ice cream scoop. I like this one.

Ingredient Notes

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Heavy cream. Use real heavy whipping cream. No cool whip, no whipped cream in a can. Use the real thing. You can try using half and half, but it will not be as creamy. I highly recommend using the heavy whipping cream.
• Sweetened condensed milk. Be sure that you use sweetened condensed milk and NOT evaporated milk.
• Vanilla. For the best flavor use either pure vanilla extract, or vanilla paste for a more robust vanilla flavor.
• Oreo Cookies. There’s nothing better than these sweet, crunchy, chocolatey sandwich cookies.

Easy Instructions With Photos

• Pour heavy cream into a large bowl, or the bowl of a stand mixer using wire whip attachment.

• Whip the heavy whipping cream on high for about 3 minutes, until stiff peaks form.

• Pour sweetened condensed milk into the bowl with the whipped cream.

• Add in the pure vanilla extract. NOTE: With so few ingredients, the quality of the vanilla extract used has a big impact on the taste of the ice cream.

• Whip on high for an additional minute.

• Add crushed cookies, and whip on low for 10-20 seconds.

• Spoon the thick ice cream mixture to a loaf pan, or freezer safe bowl.

• Cover and freeze for at least 8 hours or overnight.

• To serve the Cookies and Cream Ice Cream, use an ice cream scoop to scoop out the ice cream into serving dishes. I used a small glass ice cream dish. However, you could also serve the ice cream in an ice cream cone, such as a waffle cone.

Pro Recipe Tips

• Use Quality Ingredients. With so few ingredients, the flavor and texture of each ingredient stands out. Therefore, I recommend using the highest quality ingredients that you can find, like pure vanilla extract instead of imitation vanilla. See the Ingredient Notes section above in the blog post for more detail on each ingredient.
• Don’t Under Whip or Over Whip the Heavy Whipping Cream. Be sure to whip the heavy cream just until you get stiff peaks and then stop the mixer, and then only a minute more after you add the vanilla.
• Wait 5 to 10 Minutes Before Serving. Often when pulling the ice cream out of the freezer it may be very hard to scoop out. No worries, just let it sit for 5 or 10 minutes to soften up and then serve. Just don’t let it sit out too long or it will melt too much.
• For Softer Ice Cream. If you want softer ice cream don’t freeze as long. Even if it freezes hard, follow the instructions above to get the softer ice cream.

Cookies and Cream Ice Cream Variations

• Mint Cookies and Cream. Instead of adding vanilla extract, try adding mint extract, or peppermint extract to ice cream. Add a few drops of green food coloring to get the green color.
• Coconut Cookies and Cream. Instead of vanilla, add coconut extract to the ice cream and top with chopped nuts and coconut.
• Chocolate Cookies and Cream. Add either 1/3 cup cocoa powder to the other ingredients for a cookies and cream with chocolate ice cream.
• Chocolate Mocha Cookies and Cream. Use 2 tablespoons of cocoa powder and 2 tablespoons of coffee instead of vanilla extract.
• Cookie Variations. Instead of changing the flavor of the ice cream, try changing the type of cookies you use. For example, try adding Golden Oreos for a vanilla flavor or Nutter Butter Cookies with a peanut butter filling. The possibilities are endless for the types of cookies used.

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What To Serve With Cookies And Cream Ice Cream

• Hot Fudge
• Chocolate Syrup
• Marshmallow Creme
• More Oreo Cookies
• Whipped Cream
• Maraschino Cherries

Frequently Asked Questions (FAQs)

• How Do I Store No Churn Ice Cream?
  • Store it in a covered freezer-safe pan in the freezer.
• Can I Make This Recipe In My Ice Cream Maker Instead?
  • Yes! Pour the mixture into your ice cream maker and follow the instructions from the manufacturer for churning the ice cream.

More Ice Cream Recipes

• Pineapple Ice Cream
• No Churn Strawberry Ice Cream
• Copycat Wendy’s Frosty

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Recipe

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5 from 6 votes

Cookies and Cream No Churn Ice Cream Recipe

Cookies and Cream No Churn Ice Cream is sweet and creamy homemade vanilla ice cream with crunchy crushed Oreos throughout.

Course Dessert

Cuisine American

Keyword Cookies and Cream Ice Cream, No Churn Ice Cream, Oreo Ice Cream

Prep Time 5 minutes

Chill Time: 8 hours

Total Time 8 hours 5 minutes

Servings 6

Calories 453kcal

Author Michele @ Flavor Mosaic

Ingredients

• 16 oz heavy cream
• 15 oz can sweetened condensed milk
• 1 tsp vanilla
• 1 cup Oreo cookies crushed

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Instructions 

• Pour heavy cream into a large bowl, or bowl of a stand mixer (using wire whip attachment), and whip on high for about 3 minutes, until stiff peaks form.
• Add sweetened condensed milk and vanilla. Whip on high for an additional minute.
• Add crushed cookies and whip on low for 10-20 seconds.
• Add mixture to a loaf pan, or freezer safe bowl.
• Cover, and chill for 8 hours, or overnight.

Video

Notes

• Use Quality Ingredients. With so few ingredients, the flavor and texture of each ingredient stands out. Therefore, I recommend using the highest quality ingredients that you can find, like pure vanilla extract instead of imitation vanilla. See the Ingredient Notes section above in the blog post for more detail on each ingredient.
• Don’t Under Whip or Over Whip the Heavy Whipping Cream. Be sure to whip the heavy cream just until you get stiff peaks and then stop the mixer, and then only a minute more after you add the vanilla.
• Wait 5 to 10 Minutes Before Serving. Often when pulling the ice cream out of the freezer it may be very hard to scoop out. No worries, just let it sit for 5 or 10 minutes to soften up and then serve. Just don’t let it sit out too long or it will melt too much.

Nutrition

Calories: 453kcal | Carbohydrates: 61g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 244mg | Potassium: 420mg | Fiber: 1g | Sugar: 50g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 287mg | Iron: 3mg