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    Home » Recipes » Dessert

    No-Churn Cookies and Cream Ice Cream

    Published: Feb 16, 2021 · Modified: Mar 6, 2023 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

    Jump to Recipe Print Recipe

    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.

    no-churn cookies and cream ice cream

    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!

    Jump to:
    • What is "No-Churn" Ice Cream?
    • How does it work?
    • Ingredients
    • Equipment You Will Need
    • How to Make No-Churn Ice Cream
    • Other Recipes You'll Love
    • FAQ
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    What is "No-Churn" Ice Cream?

    No-churn ice cream is ice cream that is made without the need for an ice cream maker. It comes together with a standing or handheld mixer, a spatula, a loaf pan, and a freezer. It's just that easy!

    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.

    Ingredients

    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.
    no churn cookies and cream ice cream recipe

    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.

    1. Whip the heavy whipping cream.
    2. Fold the whipped cream into the sweetened condensed milk.
    3. Fold in the cookie pieces and transfer the ice cream.
    4. Freeze to set.

    Yes, it is just that easy!

    Other Recipes You'll Love

    • No-Churn Vanilla Ice Cream with Raspberry
    • Corn Cookie Ice Cream Sandwiches
    • Lime Cheesecake Fluff
    • Chocolate Sugar Cookies
    • Strawberry Cheesecake Fluff

    FAQ

    How long does no-churn ice cream last in the freezer?

    If stored properly, no-churn ice cream stays fresh for up to 3 weeks in the freezer.

    Why is no-churn ice cream less icy when frozen?

    Because no-churn ice cream is made from sweetened condensed milk, the ice crystals are smaller. This also means creamier ice cream overall.

    How do you store homemade ice cream?

    Store homemade ice cream in a freezer-safe airtight container or insulated paper container.

    Related Recipes

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      No-Churn Vanilla Ice Cream with Raspberry
    • Spoone drizzling caramel sauce into a bowl filled with additional caramel sauce.
      Easy Salted Caramel Sauce
    • A banana pudding cup with whipped cream.
      Easy No Bake Mini Banana Pudding Cups Recipe 
    • A completed and garnished Eton mess serving in a glass.
      Mixed Berry Eton Mess

    📖 Recipe

    No-Churn Cookies and Cream Ice Cream

    Katelyn Theofanis
    This no-churn ice cream recipe is incredibly simple, made with only four ingredients! It is deliciously creamy and packed with cookie pieces. Homemade ice cream has never been easier!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Chill Time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 263 kcal

    Equipment

    • Standing Mixer
    • 9-by-5-by-3-inch Loaf Pan

    Ingredients
      

    • 2 cups heavy whipping cream cold
    • 1 teaspoon pure vanilla extract
    • 1 14oz can sweetened condensed milk
    • 2 cups chocolate sandwich cookies crushed

    Instructions
     

    • 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.

    Nutrition

    Calories: 263kcalCarbohydrates: 20gProtein: 2gFat: 20gSaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 138mgPotassium: 88mgFiber: 1gSugar: 11gVitamin A: 584IUVitamin C: 1mgCalcium: 32mgIron: 2mg
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    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. tanssityttö

      February 16, 2021 at 7:50 pm

      Looks and sounds delicious! ?

      Reply
      • kryan0911

        February 17, 2021 at 7:50 am

        Thank you! Easy to make too!

        Reply

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    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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