No-churn Cookies and Cream Ice Cream is rich, silky, and generously studded with Oreos! Only 4 ingredients and no ice cream maker or fancy equipment needed to make this amazing summer treat!
One thing I did a lot of and had so much fun doing so this summer was making all sorts of no-churn ice creams. Mango, Mexican chocolate, rocky road, coconut rum, strawberry cheesecake, vanilla, cherry bourbon, peanut butter and jelly, caramel, and coffee brickle were just some of the flavors I’ve made and polished off gladly these last months.
And even with that already long list, I couldn’t resist throwing in this ⬇️ no-churn cookies and cream ice cream to the mix. 🙂
What can I say? I am clearly obsessed with the stuff. Ever since I discovered how easy it is to turn sweetened condensed milk and heavy cream into a decadent treat, I’ve been whipping up every delicious combination I could think. Once you try how amazingly smooth and creamy the ice cream you get and how ridiculously elementary it is to make, I am sure you would be, too!
With no-churn ice creams in your recipe arsenal, you will never buy overpriced ice creams ever again! Why would you when you can make your own pint in less than 5 minutes and with far fewer ingredients than store-bought?
There are so many possible mix-ins such as nuts, extracts, fruits, candies, and cookies to kick things up, you can enjoy a brand-new flavor every day of the week. By simply folding in a cup or so of crushed Oreo cookies into the mixture, I was able to jazz up a basic vanilla into a rich and silky Cookies and Cream ice cream that will rival the best brands out there in no time!
And the best part of this no-churn method? There’s no need for fancy equipment! No need to fish out the bulky ice cream from the dark recess of your kitchen cabinets every time you’re in the mood for a bowl of homemade ice cream.
All it takes is a little bit of elbow grease and a whole lot of patience (because the ice cream does have to freeze) for the smoothest, richest, silkiest and creamiest frozen treat you’ll savor this summer or any season of the year.
No-churn ice creams are indeed the easiest and simplest way to a decadent summer treat. Here are a few tips to note for best results every time:
- For sturdy foam and better peaks, use cream with at least 30% milk fat content.
- To whip up to maximum volume, make sure the heavy cream and condensed milk are very cold. It will also help to chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until stiff peaks is reached.
- Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid and will turn into, well, butter. You know you’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- The more light and airy the whipped cream, the silkiest the ice cream. Add the crushed Oreos in thirds and fold in gently with a flexible spatula to prevent the cream from deflating.
- To prevent ice crystals from forming, press down plastic wrap firmly against the entire surface of the ice cream. Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy consistency.
No-Churn Cookies and Cream Ice Cream
- 2 cups heavy cream, very cold
- 14 ounces sweetened condensed milk, very cold
- 1 teaspoon pure vanilla extract
- 24 Oreo cookies, crushed
- In a large bowl, combine heavy cream, condensed milk, and vanilla extract. Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
- Add crushed Oreos in thirds and gently fold in, making sure not to deflate cream.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.