Cookies And Cream Ice Cream Simple Recipe

This no-churn Cookies and Cream Ice Cream is made up of creamy vanilla ice cream loaded with lots of crushed Oreo cookies. Have you ever wished Cookies and Cream Ice Cream had more “cookies” in it? Look no further! This ice cream is packed with Oreos! This recipe comes together quickly and easily, as no ice cream maker is needed. Assemble, place in your freezer, and dive in to this incredible frozen treat.

Here’s my version of Cookies and Cream Ice Cream with SO MANY COOKIES that you’ll never want skimpy store bought ice cream again. As I mentioned with my Rocky Road Ice Cream, I always find store bought ice cream short on the “mix-ins”. If I’m going to eat Cookies and Cream Ice Cream I want LOTS of cookie chunks throughout. Lots. LOTS!

Vanilla ice cream with a tiny bit of Oreo dust mixed in. Because why have that when you can have this↓? Gah!

Cookies & Cream Ice Cream

No-churn ice cream is ice cream that can be made without an ice cream maker. A typical no-churn ice cream recipe uses a combination of sweetened condensed milk and heavy cream that has been whipped to stiff peaks. The sweetness from the sweetened condensed milk and the fluffy quality of the whipped cream combine to make ice cream with an unbelievable smooth and creamy texture.

No churn vanilla ice cream: This no-churn vanilla ice cream base is made with only three ingredients: sweetened condensed milk, vanilla extract, and heavy cream. Combine the condensed milk and vanilla. Whip the cream until stiff peaks form. Fold the whipped cream into the condensed milk and then layer with the crushed cookies.

Chocolate sandwich cookies (Oreos): Place 25 Oreo cookies in a ziptop bag and crush them (I use a rolling pin). Aim for a variety of bigger and smaller chunks. Stir these cookie pieces into the ice cream base before freezing.

Chocolate, Cookies 'n Cream Ice Cream!

Freeze time: The hardest part? Waiting for the ice cream to freeze. I like to give this ice cream at least 6 hours to freeze, ideally overnight. Since this is a no-churn recipe you just place it in the freezer instead of in an ice cream machine.

Serving: Serve this ice cream straight from freezer (after at least 6 hours of freezer time). Like other no-churn ice cream recipes this one will get quite soft and creamy after sitting out, so eat it right from the freezer.

Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.

Cookies And Cream Icecream

This no-churn Cookies and Cream Ice Cream is made up of creamy vanilla ice cream loaded with lots of crushed Oreo cookies.

*Place 25 Oreo cookies in a ziptop bag and crush them (I use a rolling pin). Aim for a variety of bigger and smaller chunks. 

Calories: 253 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 66 mg | Sodium: 130 mg | Potassium: 157 mg | Fiber: 1 g | Sugar: 19 g | Vitamin A: 671 IU | Vitamin C: 1 mg | Calcium: 120 mg | Iron: 1 mgWhen I got my ice cream maker years ago, I felt like a kid with a new toy. Except with this cool toy, everyone gets to play and all players win.

Cheesecake Cookies N Cream Ice Cream

This trusty Cuisinart ice cream maker has been reliably churning out ice cream flavors like creamy mint chip and gorgeous very berry ice cream. Nearly all flavors, including creamy chocolate, have only 5 or less ingredients. Only real, natural ingredients – nothing you can’t pronounce.

The possibilities are endless with this little machine. The kids are fascinated by the occasionally overflowing ice cream that cascades over the sides when we’ve been overly enthusiastic with our add-ins (tip: follow the machine’s instructions and you’ll be fine.)

Everyone clamors for a spoonful of taste-testing with each new ice cream creation before it even gets transferred into a container. Can’t say I blame ’em, especially when it comes to my personal favorite flavor:

Cookies And Cream Ice Cream

This version of Cookies and Cream Ice Cream is a serious contender for World’s Best Ice Cream, with its creamy smooth sweetness and crunchy chocolate cookies strewn throughout.

You’ll be amazed at how rich and creamy this ice cream tastes, despite the fact that there are no eggs nor egg yolks here. You’ll appreciate not having to fuss with tempering eggs vigilantly over the stove.

This ice cream gets its creaminess simply from milk and cream. Whole milk is highly recommended for the creamiest texture possible. When the mixture is allowed to churn in a freezing-cold ice cream maker, cold air is worked into the mixture with every churn. The end result is a decadently rich ice cream that will set up beautifully.

Homemade Cookies And Cream Ice Cream

This Cookies and Cream Ice Cream is wonderfully rich and creamy, with no eggs. Only uses a handful of simple, real ingredients.

I like to scrape off the cream filling and just use the crispy cookies in this recipe; it’s up to you whether to remove filling or use whole cookies.

Prior to starting with this recipe, place a metal mixing bowl and hand-whisk in the freezer for a few minutes; this ensures that all your ingredients stay very cold.

Cookies And Cream Milkshake Better Than Chick Fil A • Unicorns In The Kitchen

Calories: 361 kcal | Carbohydrates: 19.9 g | Protein: 0.9 g | Fat: 32.2 g | Saturated Fat: 8.7 g | Trans Fat: 0.3 g | Cholesterol: 27.1 mg | Sodium: 28.7 mg | Sugar: 18.1 g