Cookies and Cream no-churn ice cream in a blender?
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My experiment with making cookies and cream no-churn ice cream in a blender just might be the experiment that’s worth a go. What’s not to live with ultra creamy ice cream chock full of Oreos that you can make at home with no fuss?
I’m the first to admit that once it’s blazing outside, I get SUPER lazy. My toaster oven sees a lot more work in the summer just for this reason. So with temps over 100 this week, chilling my mixer bowl to make some homemade cookies and cream ice cream seemed like too much effort.
So, inquisitive person that I am, I had an idea about trying to make any no-churn ice cream in a blender. In theory you whip your cream in the blender. After that, just add in the rest of things, pulse, and you’re ready to go.
As I discovered, there’s a little more to this idea. If you’re curious, pop your whipped cream in the freezer now, and let’s make some ice cream.
Cookies and Cream No-Churn Ice Cream
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What you’ll love about this recipe
- Speed: on the hottest, nastiest Summer days, you can make this up in about 2 minutes. Literally.
- Oreos: It’s my humble opinion that 99.9% of packaged cookies taste like cardboard. I’ve lived on my Gram’s, my Mom’s, my Aunt’s and my cookies my whole life to not have that opinion. But Oreos are the pinnacle of all packaged cookies. That crunchy chocolate with the trashy cream inside is just so good. It’s probably the most American cookie, and I’ve yet to meet an American who doesn’t love them.
- Versatility: if you don’t want to use Oreos, you can toss in another cookie you’d rather. Oreo has so many flavors these days to choose from. I personally think this ice cream base would be great with something like chocolate Teddy Grahams.


So can you really make no-churn ice cream in a blender?
Before I tell you how my experiments worked, let’s talk about what the goal of no-churn ice cream is.
Why no-churn ice cream works
The idea behind the no-churn is that we whip air into the cream before adding in the rest of the ingredients. In doing so, you incorporate air into the cream, making a lighter ice cream.
Yes you can do this during churning, but that takes a long time, and typically involves machines or ice and salt filled manual labor. No-churn ice cream is a way to time-hack the process and get your ice cream faster with amazing results.

The double-edged sword that is a blender
Blenders can make whipped cream in a few seconds. The tricky thing with it is that blenders are very high powered. My first batch my Blendtec went from liquid to almost butter in a half-second interval.
Here are two things that help you get a good bit of volume from your cream without overwhipping the cream and ending up with butter:
- Freeze: Pop your heavy cream into the freezer for 15-30 minutes before you make your ice cream. By doing so, you’ll keep the cream cold so that when it hits the mechanical heat of the blender, it won’t turn into soup. Use a paper carton so that you can scrape out the cream into the blender as it will be partially frozen.
- Pulse: Do not run a cycle on the blender. Because whipping the cream will happen in seconds vs. minutes, you don’t want to set it and forget it. Pulse the cream for a few seconds at a time, scraping down the sides frequently so that you can get a sense of how lofty the cream is getting.
If you do these two things, you’ll get good results.
What the blender is good and NOT good for when it comes to no-churn ice cream
After my tests, I still think that whipping the cream in a mixer will give you better results than the blender.
That being said, sometimes you trade speed for the best results.
The blender is great for simple no-churn ice cream flavors or ones that have a single mix-in.
What does work:
- Vanilla no-churn ice cream
- Chocolate
- Cinnamon
- Root Beer
- Think Dairy Queen Blizzard flavors…any kind of candy or cookie you can blitz in a blender is good here.
What won’t work: Any kind of ice cream that you build in layers (like Strawberry Matcha) or have some kind of drizzle that you swirl (Blackberry Crumble or Chocolate Caramel Swirl) in will be too soft to work in the blender.

Ingredients for cookies and cream no-churn ice cream
- Heavy cream
- Sweetened condensed milk
- Vanilla paste: for extra vanilla flavor. Use extract if that’s what you have or make your own.
- Salt
- Oreo cookies: I use the classic, but you pick what you like.
Process for making ice cream in a blender
- Whip: pulse chilled cream with vanilla and salt in a blender. Scrape down the sides after a few seconds at a time until you get lofty cream that holds its shape.
- Mix: Drizzle in the sweetened condensed milk, then pulse a couple times for a second at a time to mix everything together.
- Fold: Scrape the cream into a large bowl. Pour in all but a handful of lightly crushed Oreos. Fold the cookies into the cream with a few turns of a spatula.
- Freeze: Smooth the cream into a loaf pan, then top with the rest of the cookies. Cover and freeze.
All in all, if you have a blender, I think it’s worth playing around with this technique. I think it works well for an ice cream like this where you want the cookies distributed throughout the cream. Give it a try, and I’d love to know how it works out for you!
Print
Cookies and Cream no-churn ice cream
- Total Time: 8 hours 3 minutes
- Yield: 6 cups
Description
The best packaged cookie + the simplest smoothest ice cream you can make = your new favorite chocolate cookie chunk summer treat.
Ingredients
- 2 cups heavy cream (473 mL)
- 14 oz can sweetened condensed milk (414 mL)
- 2 tsp vanilla paste or extract
- ¼ tsp salt
- 12 Oreo cookies
Instructions
- Line the bottom of a 9″x5″ loaf pan with parchment.
- Pulse the cream, vanilla and salt in a blender for a few seconds at a time. Scrape down the sides with a spatula, then pulse for a few more seconds. Scrape down the sides one more time and pulse until the cream holds it’s shape on the spatula. In total, it should take about 20 seconds.
- Open up the can of sweetened condensed milk, then drizzle it down the side of the blender jar.
- Pulse once or twice for a second at a time to combine the sweetened condensed milk. You want a consistent, smooth but still light mixture.
- Place all the cookies in a ziploc bag. Seal the bag, then whack the cookies with a rolling pin to break them up into large chunks.
- Scrape the cream into a large bowl, then pour in all but a handful of the cookies. Fold the cookies into the cream.
- Smooth the ice cream into the prepared pan, then scatter the rest of the cookies on top.
- Cover with a piece of plastic wrap.
- Pop the pan in the freezer and freeze overnight, or at least 8 hours.
- After freezing, feel free to transfer the ice cream to a lidded freezable container like a Pyrex or a Tovolo tub for longer storage.
Notes
Pick your cookie: while Oreo is probably the tastiest choice, use whatever cookie you’d like. I think Keebler Fudge Stripes or Teddy Grahams are both good choices.
- Prep Time: 3 minutes
- Additional Time: 8 hours
- Cook Time: 0 hours
- Category: Ice Cream
- Cuisine: American
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