Go Back Email Link
+ servings

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 1 vote
Prep Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 263 kcal



  • 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.


Calories: 263kcalCarbohydrates: 20gProtein: 2gFat: 20gSaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 138mgPotassium: 88mgFiber: 1gSugar: 11gVitamin A: 584IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!