If you have a sweet tooth and love that classic crunchy, creamy combo, this Cookies and Cream No Churn Ice Cream Recipe is about to become your new best friend in the kitchen. Imagine biting into silky, ultra-rich ice cream flecked with chunks of crunchy Oreos, all made effortlessly with just three main ingredients and no fancy ice cream maker! It’s a dream dessert that’s as simple to whip up as it is indulgent to enjoy, perfect for impressing friends or treating yourself on a sunny day.
Ingredients You’ll Need
These ingredients are straightforward but play a huge role in delivering the creamy texture, sweet flavor, and crunchy surprise that make this ice cream so special. Each one is easy to find and works together to create that perfect cookies and cream magic.
- 2 cups Cold heavy cream: The base for that luxuriously creamy texture we all crave.
- 14 oz Sweetened condensed milk: Adds sweetness and helps freeze the ice cream without becoming icy.
- 14 Oreos plus more for topping: Gives you that iconic cookies and cream crunch and chocolatey bite throughout.
How to Make Cookies and Cream No Churn Ice Cream Recipe
Step 1: Crush the Oreos
Start by placing your Oreos in a ziplock bag and smashing them into chunks. Whether you like them large for a big crunch or smaller to spread throughout the ice cream, this step is fun and sets the tone for the texture you’ll enjoy later.
Step 2: Whip the Heavy Cream
Pour the cold heavy cream into a large mixing bowl and use an electric hand mixer or a stand mixer with a balloon attachment. Whip it on medium speed for about 5 minutes until you see medium stiff peaks forming. This airy cream is what makes the ice cream light and fluffy, so don’t rush it or over-whip!
Step 3: Incorporate Condensed Milk and Oreo Chunks
Gently fold in the sweetened condensed milk and Oreo chunks with the whipped cream. Whip at low speed just until everything is evenly combined. This step blends sweetness and crunch without deflating your fluffy cream.
Step 4: Freeze to Perfection
Transfer your luscious mixture into a freezer-friendly container — a metal loaf pan works beautifully. Smooth the surface and top with extra Oreo pieces for an inviting, chocolate-speckled look. Cover with plastic wrap and freeze for at least 6 hours until firm and scoopable.
Step 5: Enjoy Your Creation
Once fully frozen, scoop out generous servings of your homemade delight and savor every bite of this dreamy Cookies and Cream No Churn Ice Cream Recipe that’s creamy, crunchy, and just downright irresistible.
How to Serve Cookies and Cream No Churn Ice Cream Recipe
Garnishes
To make serving even more special, sprinkle additional crushed Oreos or drizzle some chocolate syrup on top. A few mini chocolate chips or a dollop of whipped cream can also add a fun finishing touch and extra texture contrast.
Side Dishes
This ice cream pairs wonderfully with warm desserts like brownies or chocolate lava cake, as the contrast of hot and cold is simply divine. Fresh berries or a crisp waffle cone on the side elevate the experience too.
Creative Ways to Present
For a party, try serving your cookies and cream no churn ice cream in individual glass cups layered with chopped Oreos and a drizzle of chocolate sauce. Or, create ice cream sandwiches by sandwiching scoops between Oreo halves for a playful treat everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you have any ice cream left after your first round of indulgence, no worries at all. Store leftovers in an airtight container to keep the creamy texture intact and prevent freezer burn.
Freezing
Store the ice cream in a tight-sealing container and cover the surface with plastic wrap before sealing the lid. This keeps it fresh and prevents ice crystals from forming. Just remember to let it soften a bit at room temperature before scooping for the best experience.
Reheating
Since this is ice cream, reheating isn’t necessary, but if it’s too rock-hard, leaving it out for 5-10 minutes before digging in will give you the perfect scoopable texture without melting it too much.
FAQs
Can I use a different cookie instead of Oreos?
Absolutely! While Oreos are classic, you can swap in any chocolate sandwich cookie or even chocolate chip cookies for a twist on this recipe. Just adjust chunk sizes to your liking.
Do I need an ice cream maker to make this recipe?
Not at all—that’s the beauty of this Cookies and Cream No Churn Ice Cream Recipe. It requires no special equipment, just mixing and freezing, making it perfect for home cooks of all skill levels.
How long does homemade no churn ice cream last in the freezer?
You can keep it up to two weeks in the freezer without losing much quality. After that, it might start to develop freezer burn or a less creamy texture.
Can I make this recipe dairy-free?
For a dairy-free version, try using coconut cream and a suitable condensed milk alternative, but keep in mind the texture and flavor might vary slightly.
Is it possible to add mix-ins other than Oreos?
Yes! Feel free to add nuts, chocolate chips, or even swirls of peanut butter or caramel for added flavor and texture variation while keeping to the no churn concept.
Final Thoughts
This Cookies and Cream No Churn Ice Cream Recipe is a guilt-free joy to make and a delight to eat. Its ease and deliciousness make it a brilliant choice for dessert anytime you want something special without the fuss. Trust me, once you try it, you’ll keep coming back for seconds and thirds!
Print
Cookies and Cream No Churn Ice Cream Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
Description
This homemade Cookies and Cream Ice Cream is a creamy, rich dessert made with just three ingredients and no ice cream machine required. Perfectly smooth with chunks of Oreo cookies throughout, it’s a simple and delicious treat that freezes in just a few hours.
Ingredients
Ice Cream Base
- 2 cups cold heavy cream
- 14 oz sweetened condensed milk
Add-ins
- 14 Oreo cookies, plus extra for topping
Instructions
- Crush Oreos: Place the Oreos in a ziplock bag and smash them into large chunks using a rolling pin or your hands. You can customize the size of the chunks to your preference.
- Whip Cream: In a large mixing bowl, add the cold heavy cream and whip it using an electric hand mixer or a stand mixer fitted with the balloon whisk attachment. Whip for about 5 minutes until medium-stiff peaks form. Be careful not to overwhip to avoid turning the cream into butter.
- Combine Ingredients: Add the sweetened condensed milk and crushed Oreo chunks into the whipped cream. Gently whip on low speed until all ingredients are well combined and evenly distributed.
- Freeze Mixture: Transfer the ice cream mixture into a freezer-safe container such as a metal loaf pan. Smooth out the top with a spatula and sprinkle additional Oreo chunks on top for garnish.
- Freeze: Cover the container tightly with plastic wrap and place it in the freezer for at least 6 hours or until fully set and firm.
- Serve: Once frozen, scoop the ice cream using an ice cream scoop and serve immediately for a creamy, indulgent treat.
Notes
- For best results, ensure the heavy cream is very cold before whipping.
- Do not over-whip the cream to prevent it from turning into butter.
- You can adjust the amount of Oreo cookies based on how chunky you want your ice cream.
- This no-churn ice cream will keep well in the freezer for up to 1 week if stored in an airtight container.
- If the ice cream becomes too hard after freezing, let it sit at room temperature for 5–10 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
