Relish the creamy goodness of homemade cookies and cream ice cream with no churn or ice cream maker options. Enjoyment is guaranteed!
Imagine scooping into a bowl of velvety ice cream that’s generously studded with chunks of crunchy chocolatey cookies. With our Homemade Cookies & Cream Ice Cream recipe, you can enjoy this delightful treat in the comfort of your own home. Whether you opt for the no-churn method or use an ice cream maker, this recipe promises a delectable result that’s perfect for satisfying your sweet cravings on warm summer days.
Why This Recipe Works
- The Heavy Whipping Cream brings in a rich, creamy flavor.
- Sweetened Condensed milk stops ice crystals, keeping the ice cream smooth even after freezing.
- A tiny bit of salt boosts the taste and makes the flavor more interesting.
- Crushed chocolate sandwich cookies add flavor and texture without making the ice cream too sweet.
Ice Cream Maker Vs. No Churn Ice Cream
With the Ice Cream Maker, the machine stirs while freezing, giving it a light, scoopable texture. On the other hand, No Churn Ice Cream doesn’t need a machine. You whip the ingredients, freeze, and enjoy. Both ways result in yummy ice cream, but the Ice Cream Maker requires a special machine, whereas the no-churn way doesn’t. Whichever method you choose, our recipe will guide you through it.
Ingredient Notes
- Condensed Milk: Opt for a well-known brand of sweetened condensed milk for the best results. Look for it in the baking aisle of your grocery store.
- Cream: Choose heavy cream, whipping cream, or double cream for a rich and creamy texture.
- Salt: A pinch of regular fine table salt works perfectly for enhancing flavors. You can find salt in the spice aisle of the grocery store.
- Vanilla: I use vanilla bean paste, but you can also use vanilla extract. These can be located in the baking aisle of your grocery store. Substitution: If you can’t find vanilla bean paste or extract, vanilla essence is a suitable alternative.
- Chocolate Sandwich Cookies: Stick to classic Oreo cookies or Hydrox cookies for that distinct cookies and cream taste. If they’re unavailable, you can use any other brand of chocolate sandwich cookies.
Step By Step Instructions
No Churn Method
Combine 1 can (14 oz / 397g) of condensed milk, 2 cups/475 ml of whipping cream, a pinch of salt, and 2 teaspoons/10ml of vanilla bean paste or vanilla extract.
Whip the mixture until it’s thick and creamy using a food processor, mixer, or blender.
Gently fold in 1½ cups/180g of crushed chocolate sandwich cookies. Transfer the mixture to a freezer-safe container and freeze for about 5 hours until set.
Using An Ice Cream Maker
In a bowl, whisk together the condensed milk, 2 cups of whipping cream, a pinch of salt, and 2 teaspoons of vanilla bean paste or vanilla extract.
Chill the mixture in the refrigerator for 15 to 30 minutes. Pour the chilled mixture into the frozen tub of your ice cream maker. Let the magic of the ice cream maker do its work, churning the mixture into a thick, irresistible delight.
Then gently fold in the 1½ cups/180g of crushed chocolate sandwich cookies.
Transfer the cookies and cream ice cream into a container that can weather the chill of the freezer. Let it freeze until it achieves the perfect consistency for scooping.
Serve and enjoy!
Recipe Tips
- Chill It Right: Ensure your whipping cream and condensed milk are nicely chilled before you start. Cold ingredients make for creamier ice cream.
- Whip It Up: When using a mixer or blender, start on low speed and gradually increase it. This helps whip the mixture evenly.
- Fold with Care: When adding crushed Oreo cookies, gently fold them in. Think of it like giving your ice cream a cozy cookie hug.
- Freezer-Friendly Containers: Use containers meant for the freezer. They keep your ice cream safe from freezer burn and weird flavors.
- Avoid Over-Mixing: While using an ice cream maker, don’t overdo the churning. Too much churning can make your ice cream too firm.
- Scoop Softly: After freezing, let the ice cream sit out for a minute or two before scooping. This makes it easier to serve.
- Get Creative: Feel free to add extra mix-ins like chocolate chips, nuts, or even a drizzle of caramel. It’s your ice cream adventure!
- Stay Patient: Waiting for the ice cream to freeze can be tough, but patience makes the flavors come together.
- Keep It Airtight: When storing leftovers, press plastic wrap directly onto the surface of the ice cream. This prevents icy crystals from forming.
- Experiment with Flavors: Don’t hesitate to try different extracts or cookie varieties for unique twists on this classic treat.
- Keep Cool: When working with an ice cream maker, make sure its freezer bowl is completely frozen. Give it a good 24 hours in the freezer before using it.
- Stay Organized: Set out all your tools and ingredients before starting. This keeps things smooth and enjoyable.
Storage & Freezing Instructions
After enjoying your ice cream, store any leftovers in an airtight container. Press plastic wrap onto the surface before sealing the lid to prevent ice crystals. Freeze in the coldest part of the freezer. When ready to eat, let it soften for 5-10 minutes. Consume within 2-3 weeks for the best taste and texture.
FAQs
Yes, cookies and cream ice cream typically feature a vanilla base with crushed chocolate sandwich cookies, often Oreo cookies mixed in. While “Oreo ice cream” may specifically refer to ice cream made with Oreo brand cookies, the general concept of cookies and cream ice cream involves any chocolate cookie pieces in a vanilla ice cream base.
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Let’s Make Cookies and Cream Ice Cream
Ingredients
- 14 oz condensed milk 1 can
- 2 cups whipping cream You can also use heavy or double cream
- Pinch salt
- 2 teaspoons Vanilla bean paste or vanilla extract
- 1½ cups crushed Oreo cookies or chocolate sandwich cookies
Instructions
No Churn Method:
- In a bowl, combine the condensed milk, whipping cream, pinch of salt, and vanilla bean paste or vanilla extract.
- Use a food processor, mixer, or blender to whip the mixture until it becomes thick and creamy.
- Gently fold in the crushed Oreo cookies into the creamy mixture.
- Transfer the mixture into a container that is safe to put in the freezer.
- Place the container in the freezer and let the ice cream set for about 5 hours. This will allow it to firm up and become scoopable.
Using An Ice Cream Maker:
- In a bowl, whisk together the condensed milk, whipping cream, salt, and vanilla until well combined.
- Place the mixture in the refrigerator for 15 to 30 minutes to chill. This step helps the mixture get cold and ready for churning.
- Take the chilled mixture and add it to the frozen tub of your ice cream maker.
- Churn the mixture in the ice cream maker. As it churns, it will thicken and develop a creamy texture.
- Gently fold in the crushed Oreo cookies into the churned ice cream.
- Transfer the ice cream to a freezer-safe container.
- Place the container in the freezer and allow the ice cream to freeze until it’s ready to be served.
Tips + Notes
- For beginners, the no-churn method is simpler and requires fewer tools.
- When folding in the crushed cookies, use a gentle hand to maintain the creamy texture.
- Allow the ice cream to soften slightly before scooping for easier serving.
Peggy says
I’ve made this once a month since you posted it. It’s just delicious! I’m so glad zi found your site! 😃
Erren's Kitchen says
Oh Peggy that is so wonderful!! Thank you so much for leaving that feedback for us! We are so happy you love the recipe and enjoy using our site!