Description
A delightful no-churn cookies and cream ice cream that combines creamy vanilla with crunchy chocolate sandwich cookies.
Ingredients
- Heavy Cream: 2 cups of cold heavy cream
- Sweetened Condensed Milk: One 14 oz can
- Vanilla Extract: 1 teaspoon
- Crushed Chocolate Sandwich Cookies: 1 ½ cups (about 10-12 cookies)
Instructions
- Pour the cold heavy cream into a large mixing bowl and whip on medium-high speed until stiff peaks form (about 3-5 minutes).
- In a separate bowl, combine the sweetened condensed milk and vanilla extract, mixing well.
- Gently fold the whipped cream into the sweetened condensed milk mixture using a spatula.
- Add the crushed chocolate sandwich cookies and fold them into the mixture gently.
- Pour the ice cream mixture into a freezer-safe container and smooth the top.
- Cover the container with a lid or plastic wrap and freeze for at least 4-6 hours.
- Once frozen, scoop the ice cream into bowls or cones and serve.
Notes
- Optional add-ins include chocolate chips, peanut butter, mint extract, and caramel sauce.
- Store leftover ice cream in an airtight container for up to two weeks.
- Let the ice cream sit at room temperature for 10-15 minutes if it’s too hard to scoop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cookies and cream, ice cream, no churn, dessert, homemade