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+ servings
Top of cookies and cream ice cream with an ice cream scoop.

Cookies And Cream Ice Cream (No Churn)

This creamy and rich homemade 3 ingredient cookies and cream ice cream is delicious and is made without an ice cream machine!
5 from 2 votes
Prep Time 15 minutes
Freeze time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 459 kcal

Ingredients
 
 

  • 2 cups Heavy cream cold
  • 14 oz Sweetened condensed milk
  • 14 Oreos plus more for the top

Instructions
 

  • Place Oreos in a ziplock bag and smash them into large chunks. You can make them bigger or smaller.
  • In a large mixing bowl, add the cold heavy cream. Whip it with an electric hand mixer or a stand mixer with the balloon attachment for about 5 minutes or until medium stiff peaks form.
  • Don't over-mix so you won't make a mixture (this happens when you over-whip heavy cream).
  • Add the condensed milk and the Oreo chunks and whip on low speed until well combined.
  • Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
  • Smooth out the top and top with more Oreo chunks. Cover the container with plastic wrap and place the container in the freezer for at least 6 hours.
  • Once frozen, scoop with an ice cream scoop and serve!

Notes

  • Gently fold the condensed milk into the whipped cream mixture to maintain the airiness and fluffiness of the ice cream.
  • For added texture and flavor, consider mixing in crushed nuts or chocolate chunks before freezing.
  • Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
  • Allow your ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
  • Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
  • Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
  • Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
  • Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
  • Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
  • Use regular Oreos for this recipe. Don't use double stuffed Oreos for this recipe, the double stuffed Oreos contain too much stuffing and it will change your ice cream.
 

Nutrition

Calories: 459kcalCarbohydrates: 44gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 84mgSodium: 161mgPotassium: 290mgFiber: 1gSugar: 37gVitamin A: 1008IUVitamin C: 2mgCalcium: 185mgIron: 3mg
Keyword cookies and cream ice cream, cookies n cream ice cream, oreo ice cream
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