Description
An easy homemade dessert that requires no ice cream maker, featuring creamy, crunchy cookies and cream flavor with just a few simple ingredients.
Ingredients
Scale
- 2 cups heavy cream (480 ml)
- 1 can sweetened condensed milk (14 oz / 396 g)
- 1 teaspoon vanilla extract
- 15–20 chocolate sandwich cookies, crushed (about 250 g)
- Optional: ½ cup mini chocolate chips (90 g)
- Optional: ¼ cup peanut butter, warmed for swirl (60 g)
- Optional: gluten-free sandwich cookies as substitute
Instructions
- Crush the chocolate sandwich cookies in a zip-top bag using a rolling pin or heavy pan until you have a mix of crumbs and chunks. Set aside.
- Pour cold heavy cream into a mixing bowl and whip with an electric hand mixer or stand mixer on medium-high speed until stiff peaks form.
- Gently fold in the sweetened condensed milk and vanilla extract using a spatula, being careful not to deflate the whipped cream.
- Fold in the crushed cookies. If desired, add mini chocolate chips or swirl in warmed peanut butter gently.
- Transfer the mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.
Notes
Use chilled equipment for better whipping results. Do not overwhip the cream to avoid turning it into butter. Fold ingredients gently to keep the mixture airy. Freeze overnight for best texture. Let ice cream soften 5 minutes before scooping. Store in airtight container up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 28
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: no churn ice cream, cookies and cream, easy homemade dessert, no ice cream maker, simple ice cream recipe