Description
This no-churn cookies and cream ice cream recipe is a delightful, creamy treat that requires no ice cream maker. Combining whipped heavy cream, sweetened condensed milk, vanilla extract, and crushed Oreos, this easy-to-make dessert freezes into a smooth and rich ice cream perfect for any occasion.
Ingredients
Ice Cream Base
- 2 cups cold heavy cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
Mix-ins
- 23 Oreos (regular or double stuff), chopped
Instructions
- Whip the Cream: In a large bowl, whip the cold heavy cream on medium speed. Gradually increase the speed and continue whipping until stiff peaks form, which will take a few minutes. This step is crucial to creating the light texture of the ice cream.
- Combine with Condensed Milk and Vanilla: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream mixture, ensuring that it is fully incorporated without deflating your whipped cream.
- Add Oreos: Carefully fold in the chopped Oreos until evenly distributed throughout the mixture. This will give the ice cream its classic cookies and cream texture and flavor.
- Freeze: Pour the combined mixture into a loaf pan or a container of your choice. Cover the container tightly with plastic wrap and freeze for at least 6 hours, or until firm enough to scoop.
- Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy your homemade no-churn cookies and cream ice cream!
Notes
- You can substitute different sandwich cookies if Oreos are not available.
- Make sure the heavy cream is very cold to achieve the best whipping results.
- For extra mix-ins, consider adding chocolate chips or nuts along with Oreos.
- This ice cream is best consumed within 1 week for optimal freshness.
- If the ice cream becomes too hard, letting it sit at room temperature for 5-10 minutes before scooping improves texture.
