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–+ servings
Cookies and Cream Ice Cream

Easy No Machine Cookies and Cream Ice Cream You’ll Love

Homemade Cookies and Cream Ice Cream is a delightful, no-machine dessert that satisfies your sweet cravings in just 10 minutes!
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Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 scoops
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream For dairy-free, use coconut cream.
  • 1 tablespoon Vanilla Extract Almond extract can be substituted.
  • 14 ounces Sweetened Condensed Milk Coconut milk plus sweetener for vegan option.
Cookie Mix-ins
  • 30 pieces Chocolate Sandwich Cookies Coarsely chopped for texture.
  • 10-15 pieces Chocolate Sandwich Cookies (Chopped for Topping) For crunch and visual appeal.

Equipment

  • mixing bowl
  • electric mixer
  • loaf pan
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 2 cups of heavy cream with 1 tablespoon of vanilla extract. Whip on medium speed for 3-5 minutes until soft peaks form.
  2. Gently fold in 14 ounces of sweetened condensed milk into the whipped cream mixture.
  3. Fold in 30 coarsely chopped chocolate sandwich cookies into the mixture.
  4. Transfer the ice cream mixture into a loaf pan and smooth the top.
  5. Sprinkle 10-15 extra chopped chocolate sandwich cookies on top of the ice cream.
  6. Cover and freeze for at least 6 hours or until firm.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 100mgPotassium: 150mgSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 0.5mg

Notes

Chill ingredients for best results. Allow ice cream to soften briefly before serving for easier scooping.

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