Description
This homemade Cookies and Cream Ice Cream recipe is a creamy, no-churn dessert that combines whipped heavy cream, sweetened condensed milk, and crunchy Oreo cookies. It requires no ice cream maker and is perfect for an easy, indulgent treat that freezes overnight to achieve the perfect scoopable texture.
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Add-ins
- 2 cups crushed Oreo cookies
Instructions
- Whip the Cream: Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2-3 minutes, or until the cream forms stiff peaks, creating a light and fluffy base for the ice cream.
- Fold in Sweetened Condensed Milk and Vanilla: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until fully combined, taking care to maintain the fluffy texture.
- Add the Oreos: Fold the crushed Oreo cookies into the mixture evenly to distribute the cookie pieces throughout the ice cream base.
- Freeze: Transfer the mixture into a loaf pan or silicone ice cream tub. Cover tightly with plastic wrap or seal inside an airtight freezer bag. Place in the freezer overnight, or for at least 12 hours, until fully hardened.
- Serve: Once the ice cream is firm and scoopable, remove from the freezer and serve immediately for a delicious homemade cookies and cream treat.
Notes
- Use cold heavy cream for best whipping results.
- Crush Oreos to preferred chunk size depending on how chunky you want the ice cream.
- Make sure to fold gently so the whipped cream retains its volume and fluffiness.
- For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
- You can substitute Oreos with any chocolate sandwich cookies of your choice.
