Cookies and Cream Ice Cream

This no-churn Cookies and Cream Ice Cream is made up of creamy vanilla ice cream loaded with lots of crushed Oreo cookies.

Course Dessert

Cuisine Dessert

Prep Time 10

Cook Time 0

Total Time 10

Servings ½-cup servings (approximate)

Calories 253kcal

Author Allison - Celebrating Sweets

Ingredients

2 cups chilled heavy cream
14 oz can sweetened condensed milk
1 teaspoon pure vanilla extract
25 chocolate sandwich cookies, crushed* I used Oreos

Instructions

Using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.
In a separate large bowl, combine sweetened condensed milk, and vanilla extract. Using a silicone spatula, fold half of the whipped cream into the condensed milk mixture, then fold in the other half.
Pour half of the ice cream base into a freezer safe container (I use a 9x5 metal loaf pan). Add about half of the crushed cookies and stir/swirl them into the ice cream. Add the remaining ice cream then stir in the cookies (setting aside a couple tablespoons of crushed cookies for topping). Smooth the top into an even layer. Sprinkle the top with the reserved crushed cookies.
Tightly cover and freeze until frozen, at least 6 hours, preferably overnight.

Video

Notes

*Place 25 Oreo cookies in a ziptop bag and crush them (I use a rolling pin). Aim for a variety of bigger and smaller chunks.

Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.

Nutrition