Description
A creamy, easy-to-make homemade cookies and cream ice cream that requires no ice cream maker and uses simple pantry ingredients.
Ingredients
Scale
- 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
Instructions
- Whip the cold heavy cream in a large bowl using an electric mixer on medium-high speed until soft peaks form (about 5 minutes).
- Slowly fold in the sweetened condensed milk and vanilla extract gently with a spatula, keeping as much air in the mixture as possible.
- Roughly crush the chocolate sandwich cookies into bite-sized chunks using a rolling pin or food processor.
- Gently fold the cookie chunks into the ice cream base until evenly distributed, reserving some for topping if desired.
- Transfer the mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight.
- Before serving, let the ice cream sit at room temperature for about 5 minutes to soften, then scoop and enjoy with optional cookie crumbs or sea salt flakes.
Notes
Use chilled heavy cream and a chilled bowl for best whipping results. Fold ingredients gently to keep the mixture airy. Freeze for at least 6 hours or overnight for best texture. Let ice cream soften at room temperature before scooping. Avoid refreezing melted ice cream to prevent iciness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 300
- Sugar: 25
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 30
- Protein: 3
Keywords: no-churn ice cream, cookies and cream, homemade ice cream, easy dessert, no ice cream maker, simple ingredients