Summer is HERE, and that means one thing: ice cream, ice cream, and more ice cream!

We’ve been testing recipes like crazy this month, and this Cookies and Cream Ice Cream is by far the biggest hit in our house.

It’s creamy, crunchy, and disappears FAST every single time we make it. My kids ask for this one on repeat.

There’s something about that classic cookies-and-cream combo that just never gets old.

And like many of my recipes, it’s a NO-CHURN, which means you don’t need any ice cream maker. It really doesn’t get much easier than that.

Why You’ll Love This Recipe

Only 4 ingredients (yes, really)! Ready in about 10 minutes of prep (the freezer does the rest)

SO creamy and loaded with cookie chunks in every bite.

Kid-approved and perfect for hot summer days! Great for parties, potlucks, or just a Tuesday night treat!

Ingredients

Here’s what you’ll need to make this dreamy cookies and cream ice cream!

2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
15 chocolate sandwich cookies (like Oreos),
roughly crushed

Indtructions

Start with a large bowl and whip the heavy cream with a mixer
until stiff peaks form. This usually takes about 3-4
minutes.

So you are looking for a thick and fluffy consistency. That’s exactly what you want!

In a separate bowl, stir together the condensed milk and vanilla extract.

Next, add the condensed milk mixture into the whipped cream. Go slow here so you don’t deflate.

Throw in the crushed cookies, saving a small handful to sprinkle on top.

Pour the mixture into a loaf pan or freezer-safe container and smooth out the top. Sprinkle the extra cookie crumbs on top.

Freeze for at least 6 hours, or until firm. All in all, the hardest part is waiting.

Scoop and enjoy!

Tips for the Best Results

Want to take this ice cream to the next level? Here are a few of my favorite tricks!

I always recommend using a chilled bowl when whipping the cream because it helps everything whip up faster.

If you like bigger chunks of cookies, crush them by hand or use a food processor for a finer texture.

Either way works since it just depends on how crunchy you like it!

Next, try lining your pan with parchment paper before pouring in the mixture. It makes it SO much easier to lift out and slice if you want clean scoops for serving.

Let the ice cream sit at room temperature for about 5 minutes before scooping to get the best texture.

Storage

Always store your ice cream in an airtight container in the freezer for up to 2 weeks (if it lasts that long)!

Just make sure to press a piece of plastic wrap directly onto the surface before sealing to keep ice crystals away.

Substitutions

If you do not have heavy cream, you can use whipping cream instead.

Swap the chocolate sandwich cookies for golden Oreos, mint cookies, or even your favorite candy bar for a fun twist!

For a dairy-free option, try full-fat coconut cream in place of
the heavy cream.

I am always up for extra chocolate; if you are like me, add a swirl of chocolate syrup or hot fudge before freezing.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This ice cream needs at least 6 hours in the freezer, so making it the night before is perfect.

Do I need an ice cream maker?

Nope! This is a no-churn recipe, which means the freezer does all the work for you.

Can I double the recipe?

Yes! Just use a larger container and know it might need a little extra time in the freezer to set.

There are thousands of cookies and cream recipes out there. What I can proudly say is my recipe is one of the easiest ones to make.

With just a handful of ingredients, you are getting a gourmet treat every time. Keep this dessert on your rotation anytime you want something yummy and cold.

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