This No-Churn Cookies and Cream Ice Cream recipe is incredibly simple, made with only four ingredients! It is deliciously creamy and packed with cookie pieces.
When the ice cream craving hits, especially during the summer months, this recipe is the answer. No-churn cookies and cream ice cream is incredibly simple to make, is made from four ingredients, and satisfies all ice cream cravings.
No-churn cookies and cream ice cream is the solution for when the ice cream craving hits at home. It is so incredibly easy to make and absolutely satisfying to eat. It tastes just like classic ice cream, equally as creamy and equally as joyful to eat. With only four ingredients, there's no excuse not to make a batch of this homemade cookie and cream ice cream. Homemade ice cream has never been easier!
What is "No-Churn" Ice Cream?
How does it work?
When ice cream is made in an ice cream maker, the air is whipped into the cream mixture as it churns. Aeration lightens the mixture as it freezes in the machine. Similarly, in the case of no-churn ice cream, the air is introduced into the heavy whipping cream as it is whipped. This lightens the cream which is then folded into the sweetened condensed milk.
Sweetened condensed milk is milk that has had the water removed and sugar added to it. Because of its concentration and lack of water, the sweetened condensed milk freezes well when mixed with the aerated cream. Thus, giving us ice cream.
This ice cream recipe is incredibly simple in preparation and process. It uses only four ingredients and comes together in about fifteen minutes. The hardest part of this recipe is waiting for the ice cream to set in the freezer!
- Heavy Whipping Cream - The cream has to be cold for whipping. For the best-whipped cream, place the mixing bowl and whisk attachment in the refrigerator to chill as well.
- Sweetened Condensed Milk - One full can of sweetened condensed milk.
- Pure Vanilla Extract
- Chocolate Sandwich Cookies - The cookies need to be crushed. This can be done in a ziplock bag and crushed by hand, or in the food processor.
Equipment You Will Need
- Kitchen Aid Standing Mixer - A standing mixer is 100-percent worth the investment, especially if you are a baker.
- Black and Decker Handheld Mixer - I have had this one for years and I love it! It comes with a storage case and multiple attachments.
- Rubber Spatula - You will need a rubber spatula to fold in the cookie pieces.
- Cusinart Food Processor - The cookie crumbs can be smashed in a zip-top bag by hand, however, a food processor makes this process much easier.
- 9-by-5-by-3-Inch Loaf Pan - No-churn ice cream is placed into a loaf pan for freezing. This recipe fills in one loaf pan.
How to Make No-Churn Ice Cream
This no-churn ice cream could not be easier.
- Whip the heavy whipping cream.
- Fold the whipped cream into the sweetened condensed milk.
- Fold in the cookie pieces and transfer the ice cream.
- Freeze to set.
Yes, it is just that easy!
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If stored properly, no-churn ice cream stays fresh for up to 3 weeks in the freezer.
Because no-churn ice cream is made from sweetened condensed milk, the ice crystals are smaller. This also means creamier ice cream overall.
Store homemade ice cream in a freezer-safe airtight container or insulated paper container.
No-Churn Cookies and Cream Ice Cream
- Pour the heavy cream in a bowl of a standing mixer (or a large bowl using an electric handheld mixer.) With the whisk attachment, whip the cream until soft peaks. Add the vanilla extract and whip the cream until stiff peaks have formed.
- Carefully fold the whipped cream into the sweetened condensed milk, gently folding until completely combined.
- Fold in the cookie pieces, one cup at a time, until evenly incorporated. Transfer the mixture to a 9-by-5-by-3-inch loaf pan.
- Cover and freeze for at least 6 hours before serving. Ice cream should keep, covered, for approximately a week in the freezer.
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