You only need five simple ingredients to make this classic Cookies and Cream Ice Cream. The simple No-Churn method does not require an ice cream maker or freezing machine! Add a little mint extract and you have mint cookies and cream ice cream just like my favorite of Ben and Jerry’s – Mint Chocolate Cookie.
There is something kind of magic about rich, creamy vanilla ice cream loaded up with big chunks and little crumbs of Oreo cookies. We loved it as kids and we still love it as adults!
Cookies & Cream No Churn Ice Cream – Better than Boutique Ice Cream Brands!
While I do love Cookies and Cream, if I’m going to splurge on “top shelf” ice cream I usually grab a pint of Ben and Jerry’s Mint Cookie Ice Cream. It is the cookies and cream flavor I crave with a lovely twist of mint!
This is another No-Churn ice cream recipe. You don’t need an ice cream maker or any special equipment. It takes 10 minutes to mix up a short list of ingredients and then you freeze it in any container you have on hand. Six hours later you have magic!
Homemade Ice Cream is Creamier
More and more, popular ice cream brands are using more milk and less real cream. They are whipping a lot of air into their frozen concoctions and generally selecting low quality ingredients that I can’t get excited about.
Making your own ice cream gives you total quality control and the finished product is something to be proud of! And of course this is a wonderful family activity everybody will enjoy!
The Best Easy Homemade Sauces for Ice Cream
More No Churn Ice Cream Recipes
No-Churn Cookies and Cream Ice Cream
Ingredients
- 2 1/2 cups heavy whipping cream 40% fat suggested
- 1 1/3 cups sweetened condensed milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 18 Oreo cookies or favorite chocolate sandwich cookies
Instructions
- Pulse cookies in a food processor at least 2/3rds of the cookies are well chopped. Use your fingers to break apart remaining large cookies into bite sized chunks.
- In the bowl of a stand mixer fitted with a whisk combine cream, sweetened condensed milk, vanilla and salt. Whip on high for 2 minutes until the mixture is thick and the beater is leaving a ribbon pattern in the ice cream.
- Stir in the crushed cookies.
- Pour ice cream into your favorite freezer container and freeze until solid. The more shallow the container, the faster the ice cream will freeze. Plan on at least six hours of freezing time.
Helpful Recipe Notes
Your Rating Matters
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Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
Kimberly @ The Daring Gourmet says
Yummy, this looks wonderful! Ice cream is one of those things I ALWAYS have room for! 🙂
Mirlandra says
Amen to that!
Dorothy at Shockingly Delicious says
How easy does THIS look! Bookmarking it….
Mirlandra says
Thanks! I’m a sucker for easy 🙂
Brandon @ Kitchen Konfidence says
So simple!! Love it. I think I’d make the mint chip version 🙂
Mirlandra says
Yes, it is the best, and thank you!
Kristen says
Your ice cream looks so good! I have tried ice cream recipes using sweetened condensed milk and they are SO convenient!
Mirlandra says
I love them! The ice cream is amazing and it is so simple to put together. Whoever originated the concept is a master of the art!
Neli @ Delicious Meets Healthy says
This ice cream looks so delicious!!! Love that you added cookies! Yum!
Joanie @ Zagleft says
My favorite ice cream flavor! Looks so good!!
Caryn says
Tried experimenting with this last night! I put half in my Cuisinart ice cream maker (because I didn’t have 6 hours and wanted to see what would happen anyway), and half straight into a container to freeze.
I learned that because the cream is whipped up to be thicker and freeze up nice and soft, it doesn’t translate well to the Cuisinart ice cream maker; along the edges of the freezing insert worked great for getting it to freeze quickly for eating right away, but the rest of it soon hugged itself in the middle and refused to churn anymore. Churning in an ice cream freezer also turns the color grey because of the constant mixing of the Oreos. I’ll stick to planning ahead and putting straight into a freezing container next time! As for the texture, it definitely beat any other homemade recipe I’ve tried – whipping before freezing is genius. The taste is extremely sweet with the sweetened condensed milk plus Oreos, so I might try a less sugary mix-in next time.
Mirlandra says
I can so relate to this! I can’t tell you how many times I’ve tried some experiment like this and had “creative” results! No churn ice cream is a huge hit with me because it is just so easy. And I decided a few years ago to ditch the ice cream maker for space. There are many great no churn recipes online and whole cookbooks dedicated to the topic. You should be able to experiment or find a recipe you like that is less sweet. Also I am a huge fan of vanilla ice cream recipes with brown sugar!!!! The flavor is so lovely – maybe with peach cobbler this summer…. Happy ice cream making!