Cookies & Cream Ice Cream (No Churn)
This easy no churn cookies and cream ice cream recipe is made with just a few simple ingredients and mixed up in minutes! No ice cream maker is needed! It's the perfect, cool summer treat.
Servings: 12 servings
Calories: 306kcal
Ingredients
- 1 cup (240 ml) milk
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (480 ml) heavy whipping cream
- 10 ounces chocolate sandwich cookies (Oreos) roughly chopped, divided
Instructions
- Combine milk and sugar in small saucepan on low heat and whisk just until sugar has dissolved. This should only take about 1 minute. Remove from heat and whisk in vanilla. Set aside or place on trivet or towel in refrigerator to cool.
- In large bowl, beat whipping cream with hand mixer for about 3 minutes or until you achieve a whipped cream consistency. Add in sweetened milk and beat another few seconds until everything comes together.
- Fold in most of the cookies, reserving some for the top, and transfer to loaf pan. Top with additional cookies. Cover with aluminum foil and freeze at least 6 hours.
Notes
- You can use whole milk, low fat or non-dairy milk if you prefer.
- The milk just needs to warm slightly to melt sugar, so no need to heat it longer than necessary since it should be room temperature or cooler when adding to the whipped topping.
- Best if frozen overnight. Store in freezer, covered, for up to 1 week.
Nutrition
Calories: 306kcal | Carbohydrates: 31g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 110mg | Potassium: 124mg | Fiber: 1g | Sugar: 24g | Vitamin A: 617IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 3mg