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!
Table of Contents
- Why You’ll Love This Recipe
- Why This Recipe Works
- How To Make Cookies And Cream No Churn Ice Cream
- Equipment
- Ingredient Notes
- Easy Instructions With Photos
- Pro Recipe Tips
- Cookies and Cream Ice Cream Variations
- What To Serve With Cookies And Cream Ice Cream
- Frequently Asked Questions (FAQs)
- More Ice Cream Recipes
- Recipe
- Reviews
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
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- 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 if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, 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
- Zebra Cake with Cookies and Cream Frosting
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
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Recipe
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.
Servings 6
Calories 453kcal
Ingredients
- 16 oz heavy cream
- 15 oz can sweetened condensed milk
- 1 tsp vanilla
- 1 cup Oreo cookies crushed
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
Angelina says
Since we’re not huge fans of vanilla ice cream at our house (SO generic) I appreciate the easy variations. Thanks
Michele says
This recipe is the classic flavor of cookies and cream ice cream, but it is easy to use it as a starting point and then customize as you like. I’m happy that you like the variations that I included. Let me know if you make a variation of this recipe, I’d love to hear about how you customized it.
Michele
Claudia Lamascolo says
We tried this with chocolate covered peanut butter filled cookies and my whole family went nuts over it! thanks for this easy recipe!
Michele says
Hi Claudia, what a great idea. I’m so glad you liked it.
Jacqueline Meldrum says
That looks gorgeous. I’ve been making a lot of ice cream too. Us Scots are not used to this hot weather!
Michele says
Thank you Jacqueline. I’m in Texas and even though it is hot for a good portion of the year, I never get used to it. Ice cream is a necessity here! LOL!
Lauren Vavala Harris says
Out ice cream maker has been in storage all summer and my kids have been craving homemade cookies and cream ice cream. This recipe is perfect and I love that it doesn’t need any fancy equipment!
Michele says
Hi Lauren,
Yes. No fancy equipment is needed.
Michele
Lindsay says
So, I told my kids that we would make ice cream this week, except I seem to have misplaced the bowl for my ice cream machine!! So grateful to have found this recipe, the ice cream came out perfectly and the kids loved making it.
Michele says
Hi Lindsey,
I’m so glad you liked it!
Michele
Heather Johnson says
so good! love anything with oreos!
Michele says
Hi Heather,
I know! You can’t go wrong with Oreos!
Michele
Sheetal Sarin says
Hi Michele,
Why can’t we use cool whip instead of Heavy Cream? Would it not taste the same?
Thanks!
Sheetal
Michele says
Hi Sheeran,
To me, Cool Whip does not taste the same as heavy cream. It has a more artificial taste to me. I prefer not to use it in homemade ice cream. However, if you don’t have heavy cream and only have Cool Whip and don’t want to go to the store, then go ahead and use Cool Whip.
Thanks,
Michele