Creamy No-Churn Cookies and Cream Ice Cream Recipe Easy Homemade Treat

Let me tell you, the scent of crushed chocolate cookies mingling with sweet vanilla cream is enough to make anyone’s mouth water. The first time I whipped up this creamy no-churn cookies and cream ice cream, I honestly paused mid-spoonful — the kind of moment where you take a deep breath and just smile because you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make simple treats that felt like pure magic. This recipe, discovered on a rainy weekend when I was craving something cold and comforting, brought back that nostalgia in a dangerously easy way.

My family couldn’t stop sneaking bites right from the freezer — and I can’t really blame them. This no-churn cookies and cream ice cream recipe quickly became a staple for family gatherings and last-minute dessert emergencies. You know what’s awesome? You don’t need an ice cream maker, fancy equipment, or hours of waiting. Just a few ingredients, a bowl, and some mix-ins, and you’re set. Perfect for brightening up summer afternoons, sweetening potlucks, or just treating yourself after a long day.

Honestly, I wish I’d stumbled upon this recipe years ago. It feels like a warm hug in every spoonful, creamy and crunchy all at once. Whether you’re a cookie monster or just love that classic ice cream flavor, this recipe is going to be your new go-to. I’ve tested it multiple times (in the name of research, of course) and it never fails to impress. So go ahead — bookmark this one because you’re going to want to make it again and again.

Why You’ll Love This Recipe

This creamy no-churn cookies and cream ice cream recipe isn’t just another frozen dessert. Having made it countless times, I can say it hits all the right notes with zero fuss. Here’s why it’s become a household favorite:

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or last-minute sweet cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your kitchen already.
• Perfect for Summer: Great for backyard BBQs, family picnics, or just cooling off after a hot day.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — the cookies provide the perfect crunch in every bite.
• Unbelievably Delicious: The creamy vanilla base blends perfectly with the chocolate cookie pieces for a comfort food experience that’s next-level.

What makes this recipe stand out? It’s the balance. The secret is folding in whipped cream gently to keep that airy, soft texture — no icy chunks here. Plus, I like to use high-quality sandwich cookies for an authentic crunch and flavor. This isn’t just a quick fix; it’s a recipe that feels like homemade luxury without the hassle.

Honestly, this creamy no-churn cookies and cream ice cream is the kind of dessert that makes you close your eyes after the first bite. It’s comfort food, reimagined — simpler, faster, but with all the soul-soothing satisfaction you want. Whether you’re impressing guests without stress or treating yourself to something sweet after a long day, this recipe delivers every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you’re accommodating dietary needs.

• Heavy whipping cream (2 cups / 480 ml) – for that rich, creamy base
• Sweetened condensed milk (1 can, 14 oz / 396 g) – adds sweetness and creamy body (I recommend Eagle Brand for best consistency)
• Vanilla extract (1 tsp / 5 ml) – pure vanilla for classic flavor
• Chocolate sandwich cookies (about 15-20, crushed) – I like Oreos or store-brand sandwich cookies with cream filling for that signature cookies and cream taste

Optional add-ins or swaps:

• Use dairy-free coconut cream and sweetened coconut condensed milk for a vegan version
• Swap vanilla extract for almond extract for a nutty twist
• In summer, try mixing in fresh crushed strawberries along with the cookies for a fruity surprise

Equipment Needed

• Large mixing bowl – for whipping the cream and combining ingredients
• Electric hand mixer or stand mixer – to whip heavy cream to soft peaks
• Spatula – to gently fold ingredients without deflating the whipped cream
• Measuring cups and spoons – for accuracy
• Freezer-safe container with lid (8×8-inch or similar) – to freeze the ice cream

If you don’t have an electric mixer, a whisk and some elbow grease can do the trick, but it’ll take a bit longer to get the cream to the right texture. A budget-friendly option is to use a manual hand whisk, but I find the electric mixer saves time and effort, especially when whipping cream.

Preparation Method

1. Crush the cookies: Place the chocolate sandwich cookies in a large zip-top bag and crush them with a rolling pin or use your hands until you have a mix of small chunks and crumbs. Set aside. (About 5 minutes)
2. Whip the cream: In a large mixing bowl, pour 2 cups (480 ml) of heavy whipping cream. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form — it should hold its shape but still be smooth and fluffy. (3-5 minutes)
3. Add vanilla and condensed milk: Gently fold in 1 tsp (5 ml) vanilla extract and the entire 14 oz (396 g) can of sweetened condensed milk into the whipped cream. Use a spatula and fold carefully to maintain the airy texture.
4. Fold in cookie pieces: Add the crushed cookie pieces to the cream mixture and gently fold until evenly distributed. Be careful not to overmix, or you’ll lose that fluffy texture.
5. Transfer and freeze: Pour the mixture into a freezer-safe container (an 8×8-inch pan works well). Smooth the top with a spatula, cover with a lid or plastic wrap, and place in the freezer.
6. Freeze time: Freeze for at least 6 hours, preferably overnight, until firm but scoopable.
7. Serving: Remove from freezer 5-10 minutes before serving to soften slightly for easier scooping.

Pro tip: If you notice the whipped cream starts to lose volume while folding, stop mixing right away. Your ice cream should feel light and creamy — not dense or icy. And if you want chunkier cookie bites, fold in the cookies last, just before freezing.

Cooking Tips & Techniques

Making creamy no-churn ice cream is honestly a breeze once you get the hang of it, but a few tricks can make a big difference. Whipping the cream to the right consistency is key. You want soft peaks, not stiff peaks — that gives you a silky texture rather than a stiff, icy one.

Avoid overmixing when folding in the sweetened condensed milk and cookies — folding gently keeps all that air trapped inside. Trust me, I learned the hard way after ending up with a dense frozen block instead of fluffy ice cream.

Timing is another critical factor. Make sure your heavy cream is cold before whipping; warm cream just won’t whip properly. Also, don’t rush the freezing step. The longer it freezes, the creamier it gets. But remember to let it sit out for a few minutes before scooping — ice cream straight from the freezer can be too hard to serve nicely.

Multitasking tip: While the ice cream freezes, clean up your mixing bowls and prep any toppings or cones. It makes serving a breeze when guests arrive.

Variations & Adaptations

This creamy no-churn cookies and cream ice cream is super versatile. Here are a few twists I’ve tried and loved:

• Mint Cookies and Cream: Add 1/2 tsp peppermint extract instead of vanilla and use mint chocolate sandwich cookies for a refreshing twist.
• Peanut Butter Swirl: Gently swirl in 1/2 cup of creamy peanut butter after folding in the cookies for a rich, nutty flavor.
• Gluten-Free Version: Use gluten-free chocolate sandwich cookies and make sure your sweetened condensed milk is gluten-free certified.

For a more grown-up version, try adding a splash of coffee liqueur or bourbon to the condensed milk mixture. Just a tablespoon or two adds depth without overpowering the cookies and cream base.

Serving & Storage Suggestions

This ice cream is best served slightly softened — about 5 to 10 minutes out of the freezer. Scoop into bowls or cones, and if you want to get fancy, top with extra crushed cookies, chocolate chips, or a drizzle of hot fudge. It pairs wonderfully with fresh berries or even a warm brownie for a classic dessert combo.

Store leftovers tightly covered in the freezer to prevent ice crystals. It keeps well for up to 2 weeks. When reheating, avoid microwaving; instead, let it sit at room temperature until scoopable. Flavors actually deepen the longer it rests in the freezer — the cookies soak into the cream for an even richer taste.

Nutritional Information & Benefits

This creamy no-churn cookies and cream ice cream provides roughly 250-300 calories per half-cup serving, depending on the cookies used. The heavy cream offers a dose of calcium and fat that keeps you satisfied, while the cookies add a touch of chocolatey joy.

While this treat is definitely indulgent, using a simple ingredient list means no weird additives or preservatives. For those watching sugar or dairy, swapping in dairy-free alternatives or lower-sugar cookies can make this a more tailored option.

Conclusion

Honestly, this creamy no-churn cookies and cream ice cream recipe is a keeper. It’s simple, fast, and nails that nostalgic flavor with minimal effort. You can easily customize it to your taste or dietary needs, making it a fantastic staple for any season.

Personally, I love how it brings back memories of my grandma’s kitchen but with a modern twist that fits my busy life. I encourage you to try it out, tweak it a bit, and make it your own. Don’t forget to leave a comment and share how your version turned out — I’m always excited to hear your tasty adaptations!

Now, go ahead and treat yourself. You deserve it!

FAQs About Creamy No-Churn Cookies and Cream Ice Cream

Can I make this ice cream without an electric mixer?

Yes! You can whip the cream by hand with a whisk, but it will take more time and effort to reach soft peaks. Just be patient and use a chilled bowl for best results.

How long can I store this no-churn ice cream in the freezer?

Stored properly in an airtight container, this ice cream stays great for up to 2 weeks. After that, texture may start to degrade.

Can I use other types of cookies besides sandwich cookies?

Absolutely! Chocolate chip cookies, shortbread, or even biscotti chunks work well. Just adjust crushing to your preferred chunk size.

Is it possible to make this recipe dairy-free?

Yes, substitute the heavy cream with chilled coconut cream and use sweetened condensed coconut milk. The flavor will be slightly different but still delicious.

Why is my no-churn ice cream icy instead of creamy?

That usually means the cream wasn’t whipped enough or the mixture was overmixed, causing loss of air. Make sure to whip cream to soft peaks and fold gently.

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