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no churn cookies and cream ice cream

Cookies and Cream no-churn ice cream


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Description

The best packaged cookie + the simplest smoothest ice cream you can make = your new favorite chocolate cookie chunk summer treat.


Ingredients

Scale


Instructions

  1. Line the bottom of a 9″x5″ loaf pan with parchment.
  2. 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.
  3. Open up the can of sweetened condensed milk, then drizzle it down the side of the blender jar.
  4. 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.
  5. 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.
  6. Scrape the cream into a large bowl, then pour in all but a handful of the cookies. Fold the cookies into the cream.
  7. Smooth the ice cream into the prepared pan, then scatter the rest of the cookies on top.
  8. Cover with a piece of plastic wrap.
  9. Pop the pan in the freezer and freeze overnight, or at least 8 hours.
  10. 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