Easy to make, homemade Cookies and Cream Ice Cream is an Oreo lover’s dream. Rich and creamy ice cream packed full of Oreo cookies is a tasty and yet simple dessert.
WOW, remember last week when I shared my cookies & cream pudding pops?
Even after enjoying those my craving for cookies & cream did not go away. I think I was on a mission from the start & I should have just begun with the ice cream. Because that is where we ended up anyhow. This Cookies & Cream Ice Cream is amazing!
Gina’s Recipe Rundown:
Texture: No-churn cookies and cream ice cream has a creamy, smooth texture with pockets of crunchy chocolate cookie pieces throughout. It’s rich and velvety, yet light and scoopable straight from the freezer.
Taste: It tastes sweet, creamy, and rich, with the classic vanilla ice cream base balanced by chunks of chocolatey, slightly bitter cookies for a nostalgic cookies-and-cream flavor.
Ease: No-churn cookies and cream ice cream is incredibly easy to make—just mix a few ingredients, fold in crushed cookies, and freeze. No ice cream maker needed!
Why I love it: I love this no-churn cookies and cream ice cream because it’s simple to make, incredibly creamy, and packed with nostalgic cookie flavor—perfect for satisfying sweet cravings any time!
But you know, I’m not sorry. It was worth every delicious bite! I absolutely love making homemade ice cream & I’m sort of sad that we are coming to the end of the frozen treat season.
I have SO MUCH left to share with you all. But we at least have the month of August to cram in as many easy frozen desserts as we can here. This one included.
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I so love that wonderful flavor of cookies & cream. As I mentioned before, it’s one of my favorite memories as a kid. We would get so excited if we scored a nearly whole cookie in our scoop.
So when I was making this batch I made sure to leave some larger pieces in there so someone would get the fun scoop.
Sure enough – the memories from my childhood came flooding back when one of my kids excitedly said: “whahhh – look at this huge chunk of cookie!” Yep – that definitely made it all worth it. We truly enjoyed this batch of homemade ice cream.
Here are some commonly asked questions
Can I use half and half?
Unfortunately, no. You will need the full-fat of the heavy cream to make this ice cream recipe.
Can I use a sweetened condensed milk substitute?
I have not personally tried it, so I can’t say how that would turn out. I’m not really sure how a straight sugar substitute would work or how that would change the end result with less liquid. I don’t recommend it.
So good – you’ll never go back to the other again.
How to Make Cookies and Cream Ice Cream without an Ice Cream Maker?
- Add the whipping cream to your mixer bowl with the whip attachment.
- Add the sweetened condensed milk.
- Whip on the highest setting you can set your mixer at without it spattering outside your bowl. About 4-6 minutes or until lighter in color.
- Transfer to a freezer-safe container.
- Slowly sprinkle in the crushed cookies. Run a knife through the pan to distribute some of them through the ice cream without allowing them all to sink to the bottom.
- Cover and freeze for at least 8-10 hours, or overnight.
How many can this serve?
This recipe makes about 8 servings, depending on how large or small your scoops are. But it should serve approx 8 people with 1-2 scoops each.
Can this recipe be doubled?
You can, and we do it often. Just be aware of the space in your bowl during the whipping process.
No-Churn Cookies and Cream Ice Cream Ingredients
- heavy whipping cream
- sweetened condensed milk
- Double Stuffed Oreo Cookies
Can I use a hand mixer?
Yes, absolutely, that will work just fine. It will take a bit longer than a stand mixer, but just be patient.
Products I love when making Oreo Ice Cream…
This Cookies & Cream Ice Cream recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand
OR maybe you have never made homemade ice cream before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this ice cream recipe.
If you love this Easy Cookies & Cream Ice Cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Salted Caramel Pretzel Ice Cream
Chocolate Malted Crunch Ice Cream
Just like you remember from Thrifty
Toasted Coconut Banana Ice Cream
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Cookies and Cream Ice Cream – No-Churn
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 16 Double Stuffed Oreo Cookies 14-16 cookies – crushed into large chunks
Instructions
- Add the whipping cream to the mixer bowl with the whip attachment.
- Add the sweetened condensed milk.
- Whip on the highest setting you can set your mixer at without it spattering outside your bowl. Whip for about 4-6 minutes or until it is lighter and has a creamy looking.
- Transfer to a freezer safe container.
- Slowly sprinkle in the crushed cookies. Run a knife through the pan to distribute some of them through the ice cream without allowing them all to sink to the bottom.
- Cover and freeze for at least 8-10 hours, or overnight before serving.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
YUM, YUM and YUM again! Thanks for sharing with Thursday Favorite Things! Have a great weekend!
This recipe looks so delicious! Hi, I’m Anita visiting from Link Party Palooza.
I have never made ice creme this way, but now I dont have a ice cream maker this would be perfect and the Coconut Banana looks Yum!
Thanks for sharing on Friday Features this week!
Have a great weekend!
Karren