Making your own ice cream is as simple as whipping cream! This easy 4 ingredient no-churn cookies and cream ice cream is made with whipping cream, sweetened condensed milk, vanilla, and Oreo cookies (or any sandwich cookies). With just a few minutes of active time you can mix up a batch of ice cream and customize it any way you like – try adding raspberries, peanut butter, mint, or cream cheese!
For more homemade ice cream recipes, try our luscious white chocolate ice cream, fun birthday cake ice cream, or dairy-free piña colada inspired pineapple ice cream. This recipe is adapted from Kelly's lemon curd ice cream.
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Ingredients
You need just 4 easy-to-find ingredients for this recipe. This is a pretty standard no-churn ice cream with added sandwich cookies so you can use the base as a jumping-off point!
Ingredient Notes and Substitutions
- Sweetened condensed milk: while condensed milk is almost always sweetened these days, it's still worth checking to make sure. There's no other sugar added to the recipe so make sure your condensed milk is sweetened and not plain.
- Whipping cream: depending on where you live, this might be called whipping or heavy cream and will be somewhere between 30-40% fat content. Any less fat and it won't whip properly.
- Oreo cookies: any sandwich cookie that's like an Oreo will work (it doesn't need to be the brand name). For a sweeter option, try the golden Oreos.
- Add-ins: if you want to make your Oreo ice cream even more exciting, try adding some fresh raspberries, chocolate chips, chunks of cream cheese, or dollops of peanut butter along with the Oreos. You can mix in a quarter teaspoon of mint extract along with the vanilla for a minty option.
Method
Step 1: whip the cream in a large bowl.
Step 2: add the sweetened condensed milk and vanilla and mix again.
Step 3: fold in the cookie pieces (and anything else you'd like to add).
Step 4: place in the freezer until frozen through, and serve.
Top Tips
- Chill the bowl: if it's hot out, and your kitchen is warm, chill the bowl you'll be mixing the ice cream in (and pop the container you'll store it in into the freezer, too) to make sure everything is whipped up effectively.
- Dip the scoop in warm water: Alex worked at an ice cream parlour for years and the best trick for perfect scoops is to dip the scoop or run it under warm water between each scoop. You'll get perfect spheres every time.
- Chop roughly: it tastes best if the cookie pieces are a variety of sizes, so you get a bit of cookie crumb along with the occasional big bite of Oreo.
Recipe Notes
If the ice cream gets really hard in the freezer, let it thaw a few minutes longer before scooping. Some freezers are just very cold. You can add a tablespoon or two of vodka to make it freeze to a softer consistency.
Some no-churn ice cream recipes call for a pinch of salt to be added. Since the cookies have added salt, we've omitted that here, and it doesn't need it.
How to Store
This will keep for about 3 months in the freezer in an airtight container, like any other ice cream.
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Cookies and Cream Ice Cream
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Electric hand or standing mixer
- Rubber spatula
- Freezer container or loaf tin
Ingredients
- 2 cups whipping cream, around 35% fat
- 10 oz. sweetened condensed milk, one can
- 1 teaspoon vanilla extract
- 2 cups Oreo cookies or other sandwich cookies, roughly chopped or crushed
Instructions
- Use an electric mixer or standing mixer to beat the whipping cream to medium peaks, the same as you would to make whipped cream, about 3-4 minutes.2 cups whipping cream
- Add the condensed milk and vanilla, and beat again to whip together until light and fluffy. The condensed milk should be fully incorporated.10 oz. sweetened condensed milk, 1 teaspoon vanilla extract
- Add the crushed* cookies to the mix and gently fold in with a spatula until evenly distributed.2 cups Oreo cookies or other sandwich cookies
- Transfer the ice cream to a freezer-safe container with a lid or a loaf tin. If using a loaf tin, cover with aluminum foil. Freeze overnight or for at least 8 hours.
- When ready to serve, you should be able to scoop immediately from frozen. If the ice cream is a bit too hard, let it thaw at room temperature for 5-10 minutes and then scoop and serve.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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