Description
Cookies and cream ice cream (no churn) is the ultimate 3-ingredient dessert that delivers rich, creamy texture and loads of Oreo cookie crunch—no machine needed! Perfect for hot days, birthdays, or anytime a sweet, simple treat is in order. This is one of those recipes that feels like magic in a bowl.
Ingredients
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14 Oreo cookies, roughly crushed
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1 (14 oz) can sweetened condensed milk
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2 cups heavy cream, cold
Instructions
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Crush the Oreos:
Roughly crush the cookies into bite-sized pieces. Don’t overdo it—you want chunks, not crumbs! Set a tablespoon aside if you’d like to sprinkle some on top later. -
Whip the cream:
In a large mixing bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. This takes about 3–5 minutes. -
Fold in condensed milk:
Gently fold the sweetened condensed milk into the whipped cream using a spatula. Work slowly to keep the mixture light and fluffy. -
Add the cookies:
Fold in the crushed Oreos until evenly combined. Be careful not to overmix. -
Freeze:
Transfer the mixture to a loaf pan or freezer-safe container. Smooth the top and sprinkle with reserved cookie pieces if desired.
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Chill:
Cover and freeze for at least 6 hours, or overnight, until firm and scoopable.
Notes
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Use very cold heavy cream for best whipping results.
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Let the ice cream sit at room temperature for 5–10 minutes before scooping.
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Want to get creative? Swirl in peanut butter, chocolate chips, or chopped peanut butter cups for a twist.
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Store in an airtight container in the freezer for up to 2 weeks—press plastic wrap directly onto the surface to minimize ice crystals.