Description
A simple recipe for rich, creamy no-churn ice cream with crushed chocolate sandwich cookies.
Ingredients
Scale
- 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