No-Churn Cookies and Cream Ice Cream Recipe

You only need five ingredients and ten minutes of mixing to make this No-Churn Cookies and Cream Ice Cream — no ice cream maker, no machine, no fuss. Whip, fold in crushed Oreos, freeze overnight, and you have a creamier, better-than-boutique pint waiting in your freezer.

I originally shared this recipe back in 2015, and today I’m updating it with new photos, more information and extra tips!

I first heard about no-churn ice cream in my early twenties, hunched over the food section of The Oregonian like it held state secrets. No machine? No churning? No giant freezer bowl hogging permanent real estate in my freezer? It sounded like a rumor too good to be true — so naturally, I had to test it myself.

These days I own an electric ice cream churner and love it, but no-churn is the recipe that got me started, and I still come back to these ultra-creamy versions anytime I want something anybody can make without an extra appliance in the way.

There is something magic about rich, creamy vanilla ice cream loaded with big chunks and little crumbs of Oreo cookies. This is a no churn cookies and cream ice cream — meaning you don’t need an ice cream maker, a compressor freezer bowl, or any special equipment at all. Ten minutes of mixing, one freezer, and you’re scooping the next day.

Cookies and Cream Ice Cream Recipe – No Machine Needed

While plenty of “top shelf” pint brands chase this flavor, most of them are cutting real cream with milk.  A LOT of milk.  Most of the ice cream available at the store makes me want to cry!  (Ok, I know there are bigger problems in life but I am sad that people are being fed slop but thinking they are getting ice cream!)

  This recipe does NOT disappoint on the real cream and genuine ingredients. It’s just heavy cream, sweetened condensed milk, vanilla, salt, and rather a lot of Oreos.

Why This No-Churn Method Works

No ice cream maker means no moving parts to freeze the mixture while constantly scraping ice crystals off the sides — which is normally what keeps churned ice cream smooth. Instead, this method whips air directly into the cream before freezing, and the sweetened condensed milk’s sugar and fat content keeps the mixture soft enough to scoop.

What You’ll Need

• Heavy whipping cream — 36% or 40% fat; higher fat whips up thicker and holds structure better in the freezer.
• Sweetened condensed milk — one 14oz can. Doing double duty: sweetening the ice cream and keeping it scoopable. Don’t sub evaporated milk — different product, no sugar content.
• Vanilla extract — Real, not imitation.
• Salt — Just a pinch, to balance the sweetness.
• Oreo cookies — Regular is classic, but any sandwich cookie works, including Golden Oreos or store brand. If you want a few pretty pieces for topping, set those aside whole before crushing the rest.

How to Make Cookies and Cream Ice Cream

If you want a few whole or half cookies to scatter on top later, set those aside first. Put the rest of the Oreos in a large Ziploc bag and gently crush them with a rolling pin or wine bottle — you’re aiming for a mix of crumbs and chunks no bigger than about a quarter of a cookie, not a fine dust.

In the bowl of a stand mixer fitted with a whisk, combine the cream, sweetened condensed milk, vanilla, and salt. Whip on high until the mixture is thick and the beater leaves a ribbon pattern — a Bosch mixer usually gets there in about 90 seconds, while a KitchenAid takes closer to 2 to 2½ minutes.  (Read more about my stand mixer opinions here – I have lots of them!)

Stir in the crushed cookies, then pour into your favorite freezer container, adding any reserved cookie pieces on top now if you’re using them. Freeze until solid — the shallower the container, the faster it freezes.

Tips for Perfect No-Churn Ice Cream

• Watch for the ribbon, not the clock. Whip time varies by mixer — Bosch runs faster (~90 seconds), KitchenAid takes longer (~2-2½ minutes). Go by the ribbon pattern, not a fixed timer.  If you lift the whip attachment out of the cream does it settle back down?  If so – keep whipping. When you lift the whips that pattern should stay.
• Go shallow, not deep. A wide, shallow container freezes faster and more evenly than a tall, narrow one.  I love Tovolo ice cream boxes but I can’t find the big one they sold anymore.  Even the 1.5 quart ones are backordered on Amazon lately by over a month.  Color me confused.
• Save a few cookie pieces for the top. Set some whole or half Oreos aside before crushing the rest, and press them into the surface right before freezing for a prettier finished look.

Ice Cream Storage and Scoop Tips

Store in an airtight container. Keeps well in the freezer for up to 2 weeks. Since there are no stabilizers like store-bought ice cream, let it sit at room temperature for 10-15 minutes before scooping.

If you misplace a container and it starts seeming a little less fresh for eating as scoops make a milkshake out of it!  Soooo good!  (Also what is wrong with you that you forgot you had ice cream???)

Looking for a strong scoop?  I like this beast of an ice cream scoop.  In four years I haven’t broken it (nor have the kids!) which gives me hope.

Frequently Asked Questions

Why is my ice cream so sweet?
Between the sweetened condensed milk and the Oreos, this is a sweeter ice cream than a custard-based recipe. If you’d like to dial it back, lean on plainer mix-in cookies or serve smaller scoops alongside something tart, like fresh berries.

Can I double this recipe?
Yes — just make sure your mixing bowl is large enough to whip the doubled volume, and use two containers rather than one very deep one so it freezes evenly.

Do I need an ice cream maker for this?
No — that’s the entire point of a no churn ice cream recipe. The whipping happens before freezing, not during.

How long does this need to freeze?
Plan on a full 12 hours for the best solid set — making it the night before works well.

How long does homemade no-churn ice cream last?
Best within 2 weeks — no stabilizers to keep it shelf-stable longer.

The Best Easy Homemade Sauces for Ice Cream

• 10 Minute Salted Caramel Sauce
• The Most Decadent Hot Fudge Sauce in 5 Minutes

More No-Churn Ice Cream Recipes

• Pralines and Cream Ice Cream
• No-Churn Homemade Amaretto Ice Cream

More Frozen Treats for Summer

• Virgin Piña Colada Popsicles with Fresh Pineapple
• Strawberry Ice Cream Sandwich Cake
• Lemonade Icebox Pie with Golden Oreo Crust

Print Pin

5 from 3 votes

No-Churn Cookies and Cream Ice Cream Recipe

ou 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! (Want to switch it up? See the recipe note for a quick mint variation.)

Course Dessert

Cuisine American

Keyword cookies and cream ice cream, homemade ice cream, no churn ice cream, mint cookie ice cream

Prep Time 10 minutes minutes

Freezing Time12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 9 servings (2/3 cups each)

Mirlandra Neuneker

Author Mirlandra Neuneker

Cook ModePrevent your screen from going dark

Ingredients

• 2 1/2 cups heavy whipping cream 36% or 40% fat
• 1 can sweetened condensed milk (14oz can)
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 18 Oreo cookies or favorite chocolate sandwich cookies

Instructions

• If you want to save a few cookies for the top of the ice cream do it before you break up the cookies.

  Put cookies in a large Ziplock bag and gently hit with a rolling pin or wine bottle. You want some crumbs and no chunks bigger than about 1/4 of a cookie.
• In the bowl of a stand mixer fitted with a whisk, combine cream, sweetened condensed milk, vanilla and salt. Whip on high for 90 seconds and up to about 2 1/2 minutes until the mixture is thick and the beater is leaving a ribbon pattern in the ice cream. (The Bosch usually takes around 90 seconds and a Kitchen Aid will be closer to 2 or 2 1/2 minutes.)
• Stir in the crushed cookies.
• Pour ice cream into your favorite freezer container. If you want to add additional pieces of cookies to the top of the ice cream do that now.
• Freeze until solid. The more shallow the container, the faster the ice cream will freeze. If you use a shallow container and have a nice cold freezer you might be eating ice cream in six hour. Generally I would plan on an average of 12.

Helpful Recipe Notes

Mint Cookies & Cream Ice Cream:  Add 2 teaspoons of peppermint extract.  You can also add a few drops of green food coloring if you like. 

Your Rating Matters

When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra

Nutrition Estimate

Calories: 344kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 220mg | Fiber: 1g | Sugar: 34g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg

A Note on Nutrition

Nutritional info is an imperfect estimate. Please take it with a grain of salt.