No-Churn Cookies and Cream Ice Cream
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!
Servings 8 Servings
- 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.
Serving: 110g | Calories: 404kcal | Carbohydrates: 49.4g | Protein: 6.1g | Fat: 21.1g | Saturated Fat: 10.7g | Trans Fat: 1.6g | Cholesterol: 58mg | Sodium: 219mg | Potassium: 263mg | Fiber: 0.9g | Sugar: 39.3g | Vitamin A: 550IU | Vitamin C: 1.7mg | Calcium: 170mg | Iron: 1.3mg