Best Cookies and Cream Ice Cream Recipe – How to Make Ice Cream – Delish

no churn cookies and cream ice cream

PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

Homemade ice cream—is there anything better? Sure, you could buy it in a pint or trek to a scoop shop, but ice cream made in your own kitchen not only tastes better, it has a bit of magic to it. The best part is you don’t need any fancy equipment to make homemade ice cream. We’ve been known to whip up a batch of vanilla in everything from a zip-top plastic bag to a mason jar. As for this no-churn cookies and cream ice cream? All it requires is an electric mixer (or a whisk and a heck of a lot of arm strength, if you want a workout) and a bowl, plus some time in the freezer to let the mixture set up.

As with all great cookies and cream ice cream (it also answers to cookies ‘n’ cream, natch), this one has the perfect ratio of creamy vanilla ice cream to chunks of cookies. We used chocolate sandwich cookies (Oreos are classic, but other brands work well too), but you could mix in an equivalent amount of cookie chunks for a different flavor. Vanilla cream sandwich cookies would be delicious for those who don’t like chocolate, or you could smash up chocolate chip cookies and mix those in instead. The (delicious) possibilities are endless.

To get that perfect irregular mix of big and small cookie pieces, place the cookies in a resealable plastic bag and whack with a big ladle or other spoon to crush.

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Yields: 6 cups

Prep Time: 0 hours 5 mins

Total Time: 6 hours 10 mins

2 c.

heavy cream

1

(14-oz.) can sweetened condensed milk

1 1/2 tsp.

vanilla extract

22

Oreo cookies, coarsely crushed (about 2 1/4 c.), divided

  1. Using an electric mixer on medium-high-speed, in a large bowl, beat cream until foamy, about 3 minutes. Stream in milk and vanilla and continue to beat on medium-high speed until soft peaks form, about 2 minutes more. Fold in 2 c. crushed cookies.
  2. Transfer cream mixture to a 9″-by-5″ or 8 1/2″-by-4 1/2″ loaf pan, tapping pan to help release any air bubbles. Sprinkle remaining cookie crumbs over top. Cover pan with plastic wrap and freeze until firm, at least 6 hours or up to 1 day.
  3. Make Ahead: Ice cream can be made 1 week ahead. Tightly wrap and keep frozen.

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no churn cookies and cream ice cream

PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

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