Cookies and Cream Ice Cream (No Churn)

There’s something truly comforting about returning to a classic, and for me, that classic is cookies and cream ice cream. It’s the one flavor that never fails to bring out the inner child. I’m genuinely so thankful you’re here because this recipe? It’s not only easy—it’s incredibly fun to make, endlessly creamy, and filled with chunks of chocolatey Oreo goodness. Whether you’re craving a cool summer dessert or looking for a simple way to surprise your family, this cookies and cream ice cream (no churn) is a recipe you’ll want to bookmark forever.

As someone who’s obsessed with creamy textures and cookie crunch, I’ve tested plenty of ice cream recipes over the years. But this one takes the cake—or, rather, the cone. It’s a no-fuss, no-machine-required method that delivers on all fronts: flavor, texture, and nostalgia. It’s like having your favorite scoop shop in your own freezer.

What Is No-Churn Cookies and Cream Ice Cream?

No-churn ice cream is the ultimate kitchen hack for anyone who doesn’t own an ice cream machine. It relies on whipped cream to add airiness and sweetened condensed milk to create that luxurious, scoopable consistency we all associate with traditional ice cream. This method takes just 15 minutes to assemble, and then your freezer takes care of the rest.

With this version, you get that thick, creamy vanilla base speckled with crushed Oreos in every bite. It’s simple, nostalgic, and oh-so-satisfying.

Why You’ll Fall in Love With This Recipe

Let’s be real—there are plenty of ice cream recipes out there. But this one? It hits different. Here’s why:

• You don’t need an ice cream machine or any special tools.
• The texture is rich, creamy, and smooth—almost indistinguishable from churned ice cream.
• It’s a crowd-pleaser, especially among kids and anyone who loves Oreos.
• It keeps beautifully in the freezer for up to two weeks, making it great for prepping ahead.
• The base is a blank canvas. Want to swirl in caramel or fudge? Go for it. Prefer different cookies? Be my guest.

I’ve been making this recipe during family gatherings, and it disappears faster than anything else I serve. You’d be shocked at how quickly it gets devoured—especially by people who insist they “don’t have a sweet tooth.”

What It Tastes Like

Each spoonful of this cookies and cream ice cream is a balance of smooth and crunchy, sweet and slightly salty. The base is creamy, rich, and mellow—thanks to the sweetened condensed milk and whipped cream—while the crushed Oreo cookies add just enough chocolate flavor and texture to make things exciting. It’s a little like eating an ice cream version of a cookie milkshake, but with none of the mess.

And the best part? The cookies soften slightly in the freezer, so they become these luscious chocolate streaks throughout the mix. Not mushy, not crumbly—just perfect.

The Benefits of No-Churn Ice Cream

Not sold yet? Here’s why this particular no-churn recipe might just change how you look at homemade desserts:

• No cooking or tempering—this is a one-bowl, mix-and-freeze operation.
• Customizable beyond belief. Add swirls, mix-ins, or change up the cookie choice.
• Ideal for small kitchens or beginner cooks—no fancy equipment means no barrier to entry.
• Great for make-ahead entertaining or when you need a last-minute dessert.
• Kid-friendly process that makes for a fun activity on hot summer days.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity. Here’s what you need to make your very own batch of cookies and cream ice cream (no churn):

• 14 Oreo cookies – Roughly crushed into small pieces. You can use the classic kind or try double-stuffed if you like it extra creamy.
• 1 can (14 oz) sweetened condensed milk – This gives the ice cream its sweetness and creamy texture.
• 2 cups heavy cream – Make sure it’s very cold so it whips up light and fluffy.

That’s it! No eggs, no churning, and no fuss.

Tools You’ll Need

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Spatula
• Loaf pan or freezer-safe container
• Plastic wrap or lid to cover

Optional but helpful:

• Parchment paper for easier release
• Cookie scoop for serving

Ingredient Variations and Customizations

I promised you versatile, and here’s where it gets fun. You can absolutely make this recipe your own by changing up the add-ins or making simple substitutions.

Additions to Try:

• Chocolate chips or chopped chocolate – Adds even more texture and cocoa richness.
• Swirls of peanut butter or Nutella – Gently fold in before freezing for a marbled effect.
• Mini marshmallows or marshmallow fluff – Great for a s’mores-style twist.
• Chopped peanut butter cups – A perfect pairing for cookies and cream lovers.

Substitutions:

• Use gluten-free chocolate sandwich cookies – For a gluten-free version of this dessert.
• Try coconut whipped cream – For a dairy-free twist (note: texture may vary).
• Use flavored Oreos – Mint, birthday cake, or golden Oreos can change the flavor entirely.

I once made this with mint Oreos during the holidays, and it was like a frozen Thin Mint. Anything but boring!

Step-by-Step Instructions

1. Crush the Oreos

Roughly chop or crush the Oreo cookies into small chunks. You don’t want fine crumbs—some texture goes a long way here. Set aside a tablespoon or two if you want to sprinkle some on top at the end.

2. Whip the Heavy Cream

Pour the cold heavy cream into a large mixing bowl. Using an electric hand mixer or stand mixer, whip the cream until stiff peaks form. This usually takes 3–5 minutes. You’ll know it’s ready when the cream holds its shape on the beater.

3. Add the Sweetened Condensed Milk

Gently fold in the sweetened condensed milk using a spatula. Do this slowly and in batches to avoid deflating the whipped cream. The mixture should be light, fluffy, and evenly blended.

4. Fold in the Crushed Oreos

Add the crushed Oreo cookies to the cream base. Use a spatula to fold them in gently, distributing the cookies evenly without overmixing.

5. Transfer to a Container

Pour the ice cream mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula and sprinkle any reserved cookie crumbs on top.

6. Freeze

Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight. Once frozen, it’s ready to scoop and serve.

Serving Suggestions

This ice cream is a dream on its own, but if you want to go above and beyond, try serving it:

• Over warm brownies or blondies like these Fudgy Dairy Milk Caramel Blondies
• In a chocolate-dipped waffle cone
• With fresh strawberries or raspberries for contrast
• In an ice cream sandwich using chocolate chip cookies
• Alongside French toast—yes, dessert for brunch is a thing, and this Hawaiian Roll French Toast is the ultimate pairing

You could even scoop it into small bowls and top it with whipped cream, crushed Oreos, and a drizzle of chocolate syrup for an at-home sundae bar.

Pro Tips for Success

• Make sure your cream is cold—this helps it whip faster and hold better.
• Use a metal bowl that’s been chilled in the fridge for extra efficiency.
• Gently fold—do not stir—when mixing ingredients to preserve the fluffy texture.
• Let the ice cream sit at room temp for 5–10 minutes before scooping.
• Store it toward the back of your freezer for the most stable temperature and texture.

Storage Tips

This no-churn cookies and cream ice cream stores well for up to two weeks in a sealed, freezer-safe container. To prevent ice crystals from forming:

• Press a sheet of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing.
• Store in a deep part of the freezer away from the door.

Frequently Asked Questions

Can I make this recipe without condensed milk?
No-churn recipes depend on sweetened condensed milk to create the creamy, scoopable texture without the need for churning. Substituting it with other ingredients will not yield the same results.

How long does homemade ice cream last?
It’s best within the first 10–14 days. The flavor and texture are at their peak during this time. After that, ice crystals may form, affecting the creaminess.

Can I use different cookies?
Absolutely. Any crunchy cookie that holds up in freezing works—graham crackers, chocolate chip cookies, even gingersnaps. It’s a fun way to play with flavors.

Is this recipe kid-friendly?
Very much so. In fact, kids love helping crush the cookies and fold in the ingredients. Just supervise the whipping step if they’re using electric mixers.

How do I know when the ice cream is ready?
It should be firm to the touch and scoopable, just like store-bought ice cream. This takes at least 6 hours in a properly working freezer.

Final Thoughts

This cookies and cream ice cream (no churn) recipe is what dessert dreams are made of. It’s creamy, it’s packed with cookies, and it’s almost too easy to make. Perfect for family nights, birthdays, or just a midweek sweet tooth, this is one of those recipes that turns any ordinary moment into something special.

I’m kicking myself for not having shot it during our last BBQ—it got demolished before I could even grab my camera. That’s how good it is.

If you try this recipe, please tag me on Pinterest and share your creations—I love seeing how you all put your own spin on things! And if you’re a fan of turning breakfast into dessert, you’ll adore these Peanut Butter Cup French Toast Rolls. Thank me later!

Nutritional Information (Per ½ Cup Serving)

• Calories: ~240
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Carbohydrates: 25g
• Sugar: 20g
• Protein: 3g
• Sodium: 90mg

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