No-Churn Cookies and Cream Ice Cream Recipe Easy Homemade Dessert with Simple Ingredients

Name: No-Churn Cookies and Cream Ice Cream
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 cups (480 ml) heavy cream, chilled; 1 can (14 ounces / 396 g) sweetened condensed milk; 1 teaspoon vanilla extract; About 15 chocolate sandwich cookies (150 g), crushed into bite-sized chunks; Optional: 1/4 cup (40 g) mini chocolate chips; Optional: Sea salt flakes for sprinkling

Posted on July 24, 2026

Hazel Evans

no-churn cookies and cream ice cream - featured image

One summer afternoon, I found myself staring into the freezer, wondering how to cool off without the hassle of hauling out my ice cream maker. Truth be told, I don’t own one—something I never thought would be a problem until I desperately wanted cookies and cream ice cream. So, I scavenged my pantry and fridge, grabbed a few simple ingredients, and whipped up this no-churn cookies and cream ice cream that blew my mind. It’s creamy, packed with cookie chunks, and so easy that I ended up making it twice that week.

Here’s the thing—this recipe isn’t just for lazy summer days. It’s for those moments when you want a homemade dessert that tastes indulgent but doesn’t require a kitchen full of gadgets or a ton of ingredients. I’ve tested it multiple times (because yes, I do love eating ice cream for dinner), and each batch gets better. If you love simple ingredients and crave that classic cookies and cream flavor, this no-churn ice cream is about to become your new obsession.

Why You’ll Love This No-Churn Cookies and Cream Ice Cream Recipe

There are a bunch of reasons I keep coming back to this recipe, but here are the big ones that actually matter:

Ridiculously Easy — No ice cream maker, no fancy tools. Just a bowl, a whisk, and a freezer. I’ve made this while juggling work emails and a toddler begging for snacks.
Simple Ingredients — You only need five things: heavy cream, sweetened condensed milk, vanilla, and your favorite sandwich cookies. No weird stabilizers or additives, just pantry staples.
Incredibly Creamy — The secret? Whipping the heavy cream to soft peaks and folding in the sweetened condensed milk gently. You get that rich, smooth texture every time.
Perfect Cookies and Cream Flavor — Those cookie chunks don’t just float around; they get evenly distributed so every bite has that satisfying crunch.
Make-Ahead Friendly — Whip it up in 10 minutes, freeze overnight, and you’ve got a crowd-pleasing dessert ready whenever you want. It’s perfect for last-minute get-togethers or easy after-school treats.
Kid-Approved — My kids are cookie fanatics, and this ice cream is their favorite treat. Plus, it’s a fun way to sneak in some homemade goodness instead of store-bought sugar bombs.

This recipe has saved me more than once when I needed a quick, impressive dessert with zero fuss. Seriously, if you can whip cream, you can do this. And that makes it a total winner in my book.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients sitting in your kitchen right now. I’m a stickler for quality cookies here—use the ones you love eating straight from the package.

Heavy cream (2 cups / 480ml) — This is the base that makes the ice cream creamy and fluffy. Use chilled heavy cream straight from the fridge for best results. Avoid whipping cream with lower fat; it won’t hold the soft peaks well.
Sweetened condensed milk (1 can, 14 ounces / 396g) — The magic sweetener and thickener that keeps this ice cream smooth without churning. I always stock up on this for quick desserts.
Vanilla extract (1 teaspoon) — Pure vanilla adds warmth and depth. I don’t mess with imitation here; it’s worth the little extra.
Chocolate sandwich cookies (about 15 cookies, crushed / 150g) — Oreos are classic and perfect. I crumble them into bite-sized chunks—no need for fine crumbs. The contrast of creamy ice cream and crunchy cookie bits is what makes this special.

Optional add-ins:

Mini chocolate chips (¼ cup / 40g) — If you want an extra chocolate kick, toss these in with the cookies.
Sea salt flakes — A tiny sprinkle on top before serving can elevate the flavor.

Equipment Needed

You don’t need fancy equipment to make this no-churn cookies and cream ice cream. Here’s what I use:

Mixing bowl — A large bowl to whip your cream. Glass or metal works best.
Electric hand mixer or stand mixer — This seriously saves time and effort. I tried whipping by hand once—it was a workout and the cream never quite got there.
Spatula — For folding in the condensed milk and cookie chunks gently.
Freezer-safe container — A loaf pan or any airtight container works. I prefer one with a lid to prevent freezer burn.
Measuring cups and spoons — Standard stuff, nothing fancy.
Optional: Food processor or rolling pin — To crush the cookies if you want more uniform chunks.

How to Make No-Churn Cookies and Cream Ice Cream: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up to get that perfect creamy texture.

Step 1: Whip the Heavy Cream (5 minutes)

Start with cold heavy cream in a large bowl. Using your electric mixer, whip on medium-high speed until soft peaks form. That means when you lift the beaters, the cream holds a gentle peak but still looks soft and fluffy. Don’t go too far or you’ll get butter. This step is key for creamy ice cream.

Step 2: Fold in Sweetened Condensed Milk and Vanilla (2 minutes)

Slowly add the entire can of sweetened condensed milk and the vanilla extract to the whipped cream. Use a spatula to gently fold everything together. The goal is to keep as much air in the mixture as possible, so don’t stir vigorously.

Step 3: Prepare the Cookies (3 minutes)

While you’re folding, roughly crush your chocolate sandwich cookies. I like bite-sized chunks—not too fine—so you get that cookie crunch in every spoonful. You can do this in a plastic bag with a rolling pin or pulse a few times in a food processor.

Step 4: Fold in Cookie Chunks (1-2 minutes)

Gently fold the cookie pieces into the ice cream base until evenly distributed. Save a few chunks for sprinkling on top later if you want to get fancy.

Step 5: Freeze (6+ hours or overnight)

Transfer the mixture to your freezer-safe container and smooth the top with a spatula. Cover tightly with a lid or plastic wrap. Freeze for at least 6 hours, preferably overnight. The texture will firm up beautifully without turning icy.

Step 6: Serve and Enjoy

Before serving, let the ice cream sit at room temperature for about 5 minutes—it makes scooping easier. Scoop into bowls or cones, sprinkle with leftover cookie crumbs or a pinch of sea salt if you like. You’re in for a treat.

Expert Tips & Tricks

Use cold cream and chilled bowl: I keep my bowl in the fridge for 10 minutes before whipping. It helps the cream whip faster and hold peaks better.
Don’t overmix: When folding in the condensed milk and cookies, be gentle. Overmixing deflates the whipped cream and your ice cream will be less fluffy.
Cookie chunks size matters: Too small and they disappear; too big and it’s all cookie no cream. I aim for chunks about ½ inch wide.
Freeze time is key: Don’t rush it. Six hours is minimum, but overnight is best. The texture improves with time.
Make it your own: Try swapping in your favorite sandwich cookies or add mini chocolate chips for extra texture.

Variations & Substitutions

Once you have the basic recipe down, here are some fun ways to switch it up. I’ve tried all of these and they work great:

Mint Cookies and Cream — Use mint-flavored sandwich cookies and add a few drops of peppermint extract instead of vanilla.
Peanut Butter Swirl — Gently swirl in ½ cup of creamy peanut butter before freezing for a salty-sweet twist.
Strawberries and Cream — Fold in chopped fresh strawberries and use golden sandwich cookies for a fruity version.
Vegan Version — Use canned coconut cream whipped in place of heavy cream and sweetened condensed coconut milk.

If you’re looking for other no-fuss desserts, you might enjoy my baked apple cinnamon oatmeal cups—perfect for breakfast or a snack—and the soft honey garlic pretzel bites that my kids can’t get enough of after school.

Serving & Storage

Serving: I like to serve this ice cream plain or with a drizzle of chocolate syrup. It’s also amazing paired with warm brownies or a slice of crunchy ranch chicken wraps for a fun dessert contrast. Leftover cookie crumbs sprinkled on top give that extra oomph.

Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. The texture stays creamy, but try to eat it sooner rather than later for best flavor. When you want to re-scoop, let it soften at room temperature for 5-10 minutes. Avoid refreezing melted ice cream, or it’ll get icy.

Nutrition Information

Nutrient	Per Serving (1/8 of recipe)
Calories	300
Protein	3g
Carbohydrates	30g
Fat	18g
Saturated Fat	11g
Sugar	25g
Sodium	120mg

Look, this is treat food—rich, creamy, and sweet. Not something to eat every day, but perfect when you want a homemade dessert that beats store-bought ice cream any day. Plus, you control the ingredients and can skip artificial flavors or preservatives.

Final Thoughts

So that’s my easy, no-churn cookies and cream ice cream recipe made with simple ingredients you probably already have. I’ve probably talked your ear off, but when a recipe is this straightforward and delicious, I can’t help it. This ice cream has saved me on hot days, last-minute dinners, and even as a sweet surprise for my kids after school.

Make it your own—try different cookies or add-ins, and don’t be shy about doubling the cookies if you like more crunch (I do). If you make this, drop a comment and let me know how it turned out. I love hearing from you, and if something feels off, I’m here to help you troubleshoot.

Happy scooping! I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Q: Can I use milk instead of heavy cream?

A: Milk won’t whip up like heavy cream, so the ice cream won’t get that fluffy, creamy texture. You could try mixing milk with a thickener like gelatin or cornstarch, but honestly, it’s not the same. If you want a lighter option, use half-and-half and expect a softer texture.

Q: How do I crush the cookies without a food processor?

A: Easy—just put the cookies in a zip-top bag and gently smash them with a rolling pin or the bottom of a heavy pan. Aim for chunks, not crumbs. It’s satisfying and makes the cookies feel homemade.

Q: Why is my ice cream icy instead of creamy?

A: Usually because the cream wasn’t whipped enough or the mixture wasn’t folded gently. Also, make sure you freeze it in a shallow container for quicker freezing, which helps avoid large ice crystals.

Q: Can I add other mix-ins?

A: Absolutely! Chocolate chips, chopped nuts, or even swirls of caramel or peanut butter work great. Just fold them in gently like the cookies.

Q: How long does this ice cream last in the freezer?

A: I recommend eating it within 2 weeks for best flavor and texture. Keep it in an airtight container to prevent freezer burn.

Q: Can I double the recipe?

A: Yes! Just use a bigger bowl and container. The whipping time might be a bit longer, but everything else stays the same.

Q: What’s the best way to scoop no-churn ice cream?

A: Let it sit out at room temperature for 5-10 minutes before scooping. This softens it just enough to scoop easily without melting too fast.

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