This No-Churn Cookies and Cream Ice Cream is creamy, dreamy, and loaded with crushed chocolate sandwich cookies—without the need for an ice cream maker. It’s rich, indulgent, and comes together with just a few ingredients, making it one of my favorite easy desserts to whip up at home.

Why You’ll Love This Recipe

I love this recipe because it gives me all the creamy goodness of homemade ice cream without any fancy equipment. The combination of sweet vanilla base and crunchy cookie bits is totally nostalgic and crowd-pleasing. It’s the perfect treat to stash in the freezer for when I’m craving something cool, sweet, and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream
Sweetened condensed milk
Vanilla extract
Chocolate sandwich cookies (like Oreos), crushed or chopped

directions

I whip the heavy cream in a large bowl using a hand mixer or stand mixer until stiff peaks form.
In another bowl, I stir together the sweetened condensed milk and vanilla extract.
I gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
I stir in the crushed cookies, reserving a handful for topping if I want a little extra crunch.
I pour the mixture into a loaf pan or airtight container, then sprinkle the reserved cookies on top.
I cover it tightly and freeze for at least 6 hours, or until firm.

Servings and timing

This recipe makes about 6–8 servings and takes just 10–15 minutes of prep time, plus at least 6 hours in the freezer. It’s ideal for make-ahead desserts or keeping on hand for impromptu cravings.

Variations

I use flavored sandwich cookies (like mint or peanut butter) for a fun twist.
Sometimes I swirl in fudge or caramel sauce before freezing.
For extra texture, I fold in mini chocolate chips or crushed pretzels.
I make a chocolate base by adding cocoa powder or melted chocolate to the condensed milk mixture.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. It scoops best if I let it sit at room temperature for 5–10 minutes before serving. Since it’s a frozen dessert, I don’t reheat it—just soften slightly and enjoy.

FAQs

Do I need an ice cream maker?

Nope! That’s the beauty of this recipe—no churning required. Just whip, fold, and freeze.

Can I use low-fat cream or milk?

I recommend using full-fat heavy cream for the best texture. Lighter options won’t whip properly and can make the ice cream icy.

How many cookies should I use?

I usually use about 12–15 cookies, but I adjust based on how cookie-packed I want the final result to be.

Can I make this dairy-free?

It’s possible with coconut cream and a dairy-free sweetened condensed milk, but the texture and taste may vary slightly.

Why is my ice cream too hard to scoop?

It just needs a few minutes at room temperature to soften up. I let it sit out for 5–10 minutes before scooping.

Conclusion

This No-Churn Cookies and Cream Ice Cream is one of those magical desserts that feels like a cheat code—easy, fast, and incredibly delicious. It’s creamy, packed with cookies, and perfect for hot days or just because. Once I made it the first time, it became a staple in my freezer all year long.

No-Churn Cookies and Cream Ice Cream

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Author: Linda
Prep Time: 10–15 minutes
Total Time: 6 hours 15 minutes
Yield: 6–8 servings
Category: Dessert, Frozen Treats
Method: No-churn / Frozen
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This No-Churn Cookies and Cream Ice Cream is creamy, rich, and packed with crushed chocolate sandwich cookies—no ice cream maker needed! Made with just four ingredients, it’s the perfect easy homemade dessert for summer or anytime you’re craving a cool, nostalgic treat.

Ingredients

2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
1 1/2 tsp vanilla extract
12–15 chocolate sandwich cookies (like Oreos), crushed or chopped

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Instructions

In a large mixing bowl, whip the cold heavy cream using a hand or stand mixer until stiff peaks form.
In another bowl, stir together the sweetened condensed milk and vanilla extract.
Gently fold the whipped cream into the condensed milk mixture until well combined and fluffy.
Fold in most of the crushed cookies, reserving a few for topping.
Pour the mixture into a loaf pan or freezer-safe container. Top with reserved cookie crumbs.
Cover tightly and freeze for at least 6 hours or until firm.
Let sit at room temperature for 5–10 minutes before scooping.

Notes

Use different cookie flavors (mint, peanut butter, golden) for a twist.
Swirl in fudge, caramel, or peanut butter for extra indulgence.
Add mini chocolate chips or crushed pretzels for texture.
Make a chocolate version by mixing cocoa powder or melted chocolate into the condensed milk.