Cookies & Cream No Churn Ice Cream

It’s time to beat the heat with this summer treat! Ice, ice baby! Ice cream that is! Learn how to make delicious ice cream at home using a handful of simple ingredients and a few minutes of your time! No ice cream maker or churning required here! This quick and easy recipe will have you making ice cream on repeat!

My Cookies & Cream No Churn Ice Cream recipe consists of chocolate sandwich crème cookies, heavy cream, condensed milk, vanilla and sea salt. Heavy cream, condensed milk and vanilla form the custard-like base. The heavy cream is whipped until stiff peaks form. It's gently folded into the vanilla-flavoured condensed milk base until the mixture is light and fluffy. A pinch of salt is added to the mix to balance out the flavours. Now, for the best part - the star of the show – chocolate sandwich crème cookies. The sandwich cookies, such as Oreos or Kinnikinnick's gluten-free KinniTOOS, are crushed into bite-sized pieces and incorporated into the ice cream base. All the ingredients combine to create a creamy, crunchy, sweet, rich and satisfying spoonful!

The ice cream is added to a loaf pan and transferred to the freezer for at least 6 hours or preferably overnight to allow the ice cream to set. The waiting game is the challenge here! It takes patience, conviction and a little self-control to not dig right in but, trust me, it’s worth the wait!

The time has finally come! Pull the ice cream out of the freezer and set it aside for 5 minutes to allow it to slightly soften. You can skip this step, but it makes the ice cream easier to scoop. Grab an ice cream scooper and scoop away! Enjoy the ice cream on a cone or serve a scoop (or two or three) in a bowl!

Money can’t buy happiness, but it can buy you the ingredients to make this recipe! My Cookies & Cream No Churn Ice Cream recipe couldn’t be easier to make and comes together in 5 minutes! Treat yourself to some ice cream or make it for someone special! You really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting summer treat ideas, try my Fruit Salad, Croissant with Strawberries and Cream, Chocolate Blueberry Yoghurt Bites and Strawberry Rhubarb Cake recipes!

Prep Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 6 hours and 5 minutes – 12 hours

Serves: 4 – 6

Ingredients:

• 20 chocolate sandwich crème cookies, such as Kinnikinnick's gluten-free KinniTOOS or Oreos

• 2 cups heavy cream, cold

• 1 (300 mL) can sweetened condensed milk

• 1 1/2 tsp vanilla extract

• Pinch of sea salt

Instructions:

1. Add 18 sandwich cookies to a large Ziploc bag. Seal the bag, releasing any excess air. Using the flat-side of a meat tenderizer or rolling pill, crush the cookies into bite-sized pieces. For the remaining 2 cookies, break them apart into larger pieces, place them in a small bowl, set aside and reserve them for the topping.

2. To a medium mixing bowl, add the heavy cream. Using a handheld or stand mixer, beat the cream on high for 2 1/2 – 3 minutes or until stiff peaks form.

3. To a large bowl, add the condensed milk, vanilla extract and sea salt and mix on high speed for 30 seconds or until combined.

4. Fold in 1/3 of the whipped cream into the condensed milk mixture to loosen it slightly.

5. Add the remaining whipped cream and crushed cookies and fold them in until fully incorporated.

6. Transfer the mixture into a 9” x 5” loaf pan, ensuring it is evenly distributed. Sprinkle the remaining cookie pieces over top.

7. Cover the loaf pan with wax paper, followed by plastic wrap and transfer it into the freezer. Freeze until fully set for at least 6 hours or preferably overnight.

8. Scoop the ice cream into a cone or a bowl and serve and enjoy!