Cookies and Cream Ice Cream Recipe
Perfect for dessert and hot weather, this no-churn recipe for cookies and cream ice cream is super easy to make with 3 simple ingredients. Delight your family and friends with this homemade sweet treat.
Equipment
- hand mixer or stand mixer
- Mixing bowls
- 8.5" x 4.5" loaf pan or any freezer-safe container
- wax paper or parchment paper
Ingredients
- 2 cups heavy cream or whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk, cold
- 1 cup or more Oreo cookies, coarsely chopped or crushed (or any brand of chocolate sandwich cookies)
Instructions
- In a large mixing bowl, pour heavy cream. Using an electric hand mixer or stand mixer at medium speed, beat cold cream for around 2-3 minutes or until it forms soft peaks. At this point, you just need to thicken the cream
- Add the cold sweetened condensed milk into the whipped cream.
- Continue whipping at high speed for about 3-5 minutes until it comes to medium to stiff peaks, about 3-5 minutes.Note: Take care not to overwhip at this stage to prevent the cream from curdling.
- Add in the chopped cookies and fold gently until combined.
- Transfer mixture into a 8.5” x 4.5” loaf pan. Top the ice cream with additional crushed Oreo pieces if desired.
- Cover with parchment or wax paper, lightly pressing to flatten.
- Freeze for about 6 hours or preferably overnight.
- Serve and enjoy!
Notes
- Make sure that heavy cream and sweetened condensed milk are cold.
- Place beaters and mixing bowl in the refrigerator/ freezer 30 minutes before using them.
- Remember to carefully close or cover your ice cream bowl, box or pan to prevent ice crystals from forming. Place a wax paper, parchment paper or plastic wrap above the ice cream.
