Oh my gosh, let’s talk about dessert for a minute. Who hasn’t been there? You’re craving that rich, cold, perfect scoop of ice cream, but you don’t have an ice cream maker, or maybe you just don’t want to pull out that giant, bulky machine! I used to think creamy ice cream without churning was basically a myth—something that only happened in fancy magazines. Then I finally cracked the code, and I have to tell you, the first time I pulled a container of this homemade magic from the freezer, I almost cried! Seriously. This recipe for the **Best No Churn Cookies And Cream Ice Cream** is so simple, yet it delivers unbelievable richness. Forget the crystals and the grainy texture; we are diving deep into pure, creamy bliss.
Why This Is the Best No Churn Cookies And Cream Ice Cream Recipe
Listen, if you tried making ice cream before and ended up with a frozen block of sugary ice, I get it. That’s why this recipe is my absolute go-to. It’s almost impossible to mess up, and the quality is startling for something that requires zero churning! We’re talking rich, heavy cream whipped until it’s cloud-like, blended with sweet, velvety condensed milk. That combination is the secret sauce that keeps everything smooth, even after six hours in the deep freeze. Trust me when I say this is the **Best No Churn Cookies And Cream Ice Cream** you’ll ever whip up when you’re short on time or equipment.
It’s amazing how few ingredients you need, too. Most of the heavy lifting is done by your electric mixer! You get that intensely satisfying texture that rivals any store-bought pint, but it tastes so much fresher. If you’ve ever looked at those complicated ice cream maker recipes and felt overwhelmed, you need to try this method. It works every single time.
Texture Secrets for Perfect No Churn Cookies And Cream Ice Cream
The magic here isn’t just hiding in the Oreos; it’s the dynamic duo of heavy whipping cream and sweetened condensed milk. The cream holds all the precious air we whip into it, keeping things light. The condensed milk, because it’s so dense and low in water content compared to regular milk, stops ice crystals from forming. That’s why you don’t need a machine! If you happen to be looking into powered churners later, you might check out the Ninja Creami recipes, but for right now, this simple combination is all you need for velvety smooth results.
Gathering Ingredients for Your Best No Churn Cookies And Cream Ice Cream
Okay, getting ready to make this dessert is almost as fun as eating it because you don’t need much! Seriously, look at the ingredient list—it’s four things. That’s it! For the absolute **Best No Churn Cookies And Cream Ice Cream**, you need to make sure you grab these items, and pay attention because how you handle them matters!
The most vital rule here is temperature control. You must start with everything cold, especially the heavy cream. If your cream is warm or room temperature, you won’t get those nice, stiff peaks we need for volume later on. This whole recipe hangs on the chemical reaction between cold cream and cold condensed milk!
Ingredient Notes and Substitutions
When it comes to the cookies—please use standard chocolate sandwich cookies. You know the ones! Crush them up, but not into dust. We want texture! Aim for a mix of smaller crumbs and some satisfying chunks. If you’re feeling adventurous outside of the classic black-and-white flavor, you could swap in some peanut butter cookies, but honestly, why tamper with perfection?
Also, remember that heavy whipping cream doesn’t like to play nice if it’s too warm. Try chilling your mixing bowl and whisks in the freezer for about ten minutes before you start whipping. It’s an extra little step that guarantees you get gorgeous, stable whipped cream. You can certainly find some helpful hints on making fantastic whipped cream on your own if you want a refresher before diving in, like if you need extra tips on whipping cream.
Step-by-Step Instructions for the Best No Churn Cookies And Cream Ice Cream
Alright, here is where the magic happens! Honestly, you can get this done in about 15 minutes of active prep time, which is fantastic. We ditch the ice cream machine completely, so pull out your big mixing bowl and let’s get whipping. The goal here is maximum air incorporation in the first step, and then extreme care when mixing things together so we don’t lose all that beautiful air!
Whipping the Cream to Stiff Peaks
This is the workout portion of the recipe, but even with a handheld electric mixer, it only takes about three to five minutes. You’ll notice the cream changing from liquid to billowy white soft peaks. Keep going! You are looking for stiff peaks—this is when you lift the beaters out, and the peaks stand straight up, proud and pointy, without drooping over at all. This tells you that you have captured enough air to keep this **Best No Churn Cookies And Cream Ice Cream** from turning into a solid block of ice. If you stopped too early, it will be soupy later!
Combining the Base and Folding in Cookies for Best No Churn Cookies And Cream Ice Cream
Once your cream is perfect, you need to manage the other half—the condensed milk and vanilla. Mix those two together lightly in a separate bowl. Now comes the most important part that separates the good no-churn ice cream from the great no-churn ice cream. You have to fold, not stir! Use a big rubber spatula and gently scoop *under* the whipped cream and fold it over the condensed milk mixture. Do this slowly, just until you start to see it combine. If you mix vigorously, you’ll deflate all that air you just worked so hard to whip in.
Once the base is mostly combined—it might look a little streaky, which is fine—it’s time for the cookies. Gently fold in almost all of those gorgeous crushed chocolate sandwich cookies, keeping just a handful aside for the top layer later. We are treating this batter like a delicate ecosystem here; gentle hands are required! If you want to look at some other fun combinations you can make with folding techniques, check out this article on no-bake cheesecake bites—the folding concept is the same!
Freezing and Final Set Time
Grab your freezer-safe container—a standard loaf pan is perfect for this batch size. Pour in your beautiful cookie-flecked mixture and spread it out evenly. Now, take those reserved crushed cookies and sprinkle them over the top. Don’t press them in; just let them sit on the surface for that lovely textural contrast when you scoop it later.
Crucially, keep the air out! Cover that pan tightly. I like using plastic wrap pressed right down onto the surface of the ice cream before putting the lid or foil over it. Pop it in the freezer for a minimum of six hours. If you can wait overnight, even better! This ensures that dreamy, rich texture we are after for the **Best No Churn Cookies And Cream Ice Cream**.
Tips for Success with Your No Churn Cookies And Cream Ice Cream
I learned these little tricks at the hard way, which means you get to reap the benefits! The biggest hurdle people have with homemade ice cream is stubborn hardness straight out of the freezer. Don’t you dare try to scoop it immediately!
For the absolute **Best No Churn Cookies And Cream Ice Cream**, you need a little patience waiting for serving time. Always let the container sit on the counter for five to ten minutes before you try to get a scoop. That small rest period softens the base just enough to get those beautiful, clean scoops we want.
Also, if you’re crushing your cookies by hand—and you should be!—don’t use a food processor unless you want powder. Take those sandwich cookies and pop them into a sturdy zip-top bag. Lay that bag on a cutting board, grab a rolling pin (or even a heavy can!), and go to town! You want satisfying, crunchy pieces, not dust mixing into the base. For more crazy good ideas on variations of this simple treat, you might want to check out how they load up other types of no-churn ice cream bases.
Storage and Serving Your Best No Churn Cookies And Cream Ice Cream
So, you’ve made it! You’ve mastered the fold, you waited (patiently, I hope!), and now you have this glorious tub of homemade goodness in your freezer. How do we keep it perfect until the next time those cravings hit? The storage step is super important, especially since we aren’t using loads of stabilizers.
You have to keep the air out! That’s my big secret for keeping homemade ice cream tasting fresh for weeks. Use a freezer-safe container—a glass loaf pan with a tight-fitting lid works great, or you can transfer it to a dedicated airtight plastic tub. The less air that touches the surface, the less likely you are to get those annoying little ice crystals forming near the top layer.
And remember what I said before about letting it rest? When you go to serve your **Best No Churn Cookies And Cream Ice Cream**, pull it out about five to ten minutes before you plan on scooping. It sounds like a long time, but trust me, wrestling with hard ice cream isn’t fun! A few minutes on the counter is all it takes to get a perfectly smooth, dreamy serving that slides right out.
If you’re feeling snacky but don’t want a full bowl, you can even adjust the time slightly to get a softer, almost Frosty-like texture. People love playing around with soft-serve textures, and since this base is so rich, it holds up well to a quick 3-minute rest instead of the full ten. If you’re curious about that softer, thicker texture that some places sell, or just want to see another great frozen treat recipe, feel free to look up how to make a Wendy’s Frosty equivalent—it uses similar principles!
Frequently Asked Questions About Making No Churn Cookies And Cream Ice Cream
I know you’ve probably got a few burning questions after reading how easy it is to make the **Best No Churn Cookies And Cream Ice Cream**. That’s the beauty of keeping things simple—fewer steps usually means fewer problems, but sometimes you just need a quick clarification! Here are a few things people always ask me when they first try this no machine method.
Can I use a different type of cookie in this Best No Churn Cookies And Cream Ice Cream?
Oh, absolutely! While the classic chocolate sandwich cookie gives you that iconic look and flavor that makes this the **Best No Churn Cookies And Cream Ice Cream**, feel free to experiment. If you love peanut butter cups, crush those up! Or maybe you want a chocolate chip swirl? You can gently fold in broken pieces of your favorite chocolate chip cookies as well. The key is to make sure whatever you add is dry and chunky, not soft or gooey, so it doesn’t just dissolve into the base.
How long does this homemade ice cream last in the freezer?
Since we aren’t using the industrial stabilizers found in store-bought brands, we need to be respectful of the freezer life for our **homemade ice cream**. If you keep it tightly sealed, just like I explained, it tastes fantastic and creamy for about two to three weeks. After that, you might start noticing some slight texture changes or freezer burn on the very top layer, but it’s usually still perfectly edible for up to six weeks. Honestly, though, mine never lasts that long!
If you’re interested in exploring other easy, quick desserts where you don’t have to worry about an oven, you might want to look into some no-bake cake recipes next time!
Estimated Nutritional Information for This No Churn Recipe
Now, let’s be real for a second. When you’re making something this decadent, you probably aren’t thinking about rough numbers like fat grams or sugar content, right? I know I usually just dive in headfirst when it comes to dessert! But for those of you who like to keep track, I wanted to include the estimated nutritional breakdown based on the ingredients list. This batch is definitely rich, so keep that in mind.
These ballpark figures are based on dividing the recipe yield into about six generous servings. If you get greedy and dole out smaller scoops—which I totally understand—the numbers per serving will look smaller, too!
- Serving Size: 1/2 cup
- Calories: 350
- Fat: 22 grams (Watch that saturated fat!)
- Carbohydrates: 32 grams
- Sugar: 35 grams (Yes, those condensed milk sugars sneak up on you!)
- Protein: 5 grams
A quick disclaimer from my kitchen to yours: These numbers are estimates only! The brand of heavy cream you use, or if you manage to find a slightly lower-sugar sandwich cookie, can change these figures pretty quickly. If you want to dive deeper into how things like natural sugars compare in different foods, I found this interesting little read on the surprising sugar content of fruits that really puts things into perspective, even if it’s not about ice cream!
Share Your Best No Churn Cookies And Cream Ice Cream Experience
Well, we’ve made it to the end! I am so excited for you to go mix up a batch of this ice cream. I really believe this is the definitive guide to making the **Best No Churn Cookies And Cream Ice Cream** without needing a massive appliance collecting dust in your garage.
Once you get that first scoop out after the long wait, I really want to hear what you thought! Did it come out perfectly creamy? Did you cave and eat it straight out of the container with a spoon before it was fully frozen? (It happens to the best of us, don’t worry.)
Head down to the comments section below and let me know how your frozen adventure went! Seriously, drop a rating out of five stars, and tell me about any swaps you made. Did you try mixing in some chopped brownies instead of cookies? Or maybe adding a swirl of fudge? I’m always looking for fun ways to dress up this super simple base. If you’re planning on making treats to take somewhere, you might want to check out these delicious cookies for a bake sale for inspiration!
Happy freezing, everyone!
Print
Best No Churn Cookies and Cream Ice Cream
- Total Time: 6 hr 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple recipe for rich, creamy no-churn ice cream with crushed chocolate sandwich cookies.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate sandwich cookies, crushed
Instructions
- In a large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. This takes about 3 to 5 minutes.
- In a separate bowl, mix the cold sweetened condensed milk and vanilla extract.
- Gently fold the condensed milk mixture into the whipped cream using a spatula until just combined. Do not overmix.
- Fold in most of the crushed cookies, reserving some for topping.
- Pour the mixture into a freezer-safe container, such as a loaf pan.
- Sprinkle the remaining crushed cookies over the top.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
Notes
- For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- You can crush the cookies in a zip-top bag using a rolling pin.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: no churn ice cream, cookies and cream, easy dessert, homemade ice cream, no machine