Description
This no-machine-required Cookies and Cream Ice Cream is creamy, indulgent, and packed with the delightful crunch of chocolate sandwich cookies. It’s easy to make and perfect for any occasion.
Ingredients
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
12–14 chocolate sandwich cookies (like Oreos), crushed into pieces
Instructions
- In a large bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk and vanilla extract until well combined.
- Gently fold the sweetened condensed milk mixture into the whipped cream, taking care not to deflate the whipped cream.
- Fold in the crushed chocolate sandwich cookies, ensuring they’re evenly distributed throughout the mixture.
- Pour the ice cream mixture into a loaf pan or airtight container. Smooth the top with a spatula and cover it with plastic wrap or a lid. Freeze for at least 6 hours, or until firm.
- Once the ice cream is frozen solid, scoop it out and serve!
Notes
- Add mini chocolate chips for extra chocolate flavor and texture.
- Drizzle caramel sauce into the base before freezing for a sweet twist.
- Try using different cookies like chocolate chip or graham crackers for unique flavors.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Machine Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 300
- Sugar: 26g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
