I’ll never forget the afternoon I first whipped up this no-churn Cookies and Cream ice cream. It was one of those scorching mid-July days when even the backyard hammock felt like a sauna. My kids were begging for popsicles, I had a can of sweetened condensed milk staring me down in the pantry, and those chocolate sandwich cookies in the crisper drawer were begging for another purpose. Long story short? Twenty minutes later, I had the creamiest, most comforting frozen treat on the block — no fancy ice cream machine required (yes, really!).

Whether it’s a last-minute dessert for your next BBQ or a spontaneous “I need ice cream now” moment, this recipe has your back. Comfort food cravings, meet your new best friend.

Why You’ll Love This Cookies and Cream Ice Cream

No ice cream maker needed — just a mixer and a freezer (hallelujah!).
Ready in about 20 minutes of hands-on time, then let it chill while you kick back.
Pantry-friendly ingredients you probably already have (hello, condensed milk!).

Customizable mix-ins: swap cookies, drizzle sauces, add candy pieces — go wild.
Freezer-friendly for make-ahead ease. Perfect for potlucks, parties, or solo snacking.
Kid-approved: let the little ones crush cookies and fold them in (messy and fun!).

Ultra-creamy texture without the machine fuss — every scoop is a dream.

Ingredient Notes & Substitutions

Here’s what you’ll need and a few casual tips to make it even better:

Heavy whipping cream (2 cups, chilled): Full-fat cream whips into those billowy peaks you want. Pro tip: pop your mixing bowl and beaters in the freezer for 10 minutes first — works like a charm.

Sweetened condensed milk (1 14-oz can, room temperature): This is our magic sweetener and smoothness superstar. No granulated sugar needed.
Pure vanilla extract (1 tsp): I’m partial to Madagascar or Tahitian — it’s subtle but so comforting.
Crushed chocolate sandwich cookies (1¼ cups, about 12–15 cookies): Leave a few chunks for texture. Oreo fans, feel free to swap for double-stuff!

Fine sea salt (pinch): Balances sweetness and makes flavors pop.

Casual Swaps & Tips:

Want a tangy twist? Swap half the cream with full-fat Greek yogurt (adds protein and a gentle zing).

Gluten-free household? Use your favorite GF chocolate sandwich cookies for zero fuss.
Craving extra crunch? Reserve ¼ cup of cookie crumbs to press on top just before freezing (crowd goes wild for that crispy layer).
Espresso boost: a tiny pinch of instant espresso powder deepens the chocolate flavor. Trust me on this one.

Step-by-Step Directions

Whip the cream: In a large chilled bowl, beat the heavy whipping cream on medium-high until stiff peaks form — think soft, fluffy mountains that hold their shape (don’t skip the freezer chill for your bowl!).
Fold in the sweet stuff: Gently pour in the sweetened condensed milk, vanilla, and salt. Use a spatula to fold it in, moving in big, lazy strokes so you keep all that whipped-up air.
Add the cookie magic: Sprinkle in about two-thirds of your crushed cookies. Fold again, but don’t overwork it — you want those lovely cookie bits scattered throughout.

Transfer to container: Spoon the mixture into a loaf pan or airtight container. Press down lightly to smooth the top (but don’t squish it flat), then scatter the remaining cookie pieces over the surface.
Freeze time: Cover with plastic wrap or a lid and pop into the freezer. Ideally, let it firm up for at least 4 hours (overnight is my go-to for best texture). In a hurry? Move it to the coldest part of your freezer and check at 3 hours.
Scoop and serve: When you’re ready, let it sit at room temperature for about 5 minutes so it softens slightly. Dip your ice cream scoop in hot water for smooth, perfect scoops every time.

Variations & Flavor Twists

Once you nail the base, you’ll want to experiment. Here are some of my family’s favorites:

Mint Chocolate Chip: Add ½ tsp peppermint extract and swap cookies for mint-flavored sandwich cookies or mini mint chips.
Peanut Butter Swirl: Drop dollops of creamy peanut butter over the ice cream, then swirl with a knife before freezing.

Vegan No-Churn: Use canned coconut cream (chilled) instead of dairy cream and look for dairy-free sweetened condensed milk.
Birthday Cake Party: Stir in rainbow sprinkles and fold in chopped white chocolate chunks (so festive!).
Double Chocolate Decadence: Mix in 2 tbsp cocoa powder with the condensed milk and use chocolate-filled wafer cookies.

Berry Burst: Swirl in fresh raspberry or strawberry puree in the final layer for a fruity surprise.

Storage & Reheating Tips

Storing: Keep in a tightly sealed container to avoid ice crystals forming. I like to press plastic wrap right against the surface, then snap the lid on.
Shelf life: Best within 2 weeks, but still tasty up to a month (depending on your freezer’s frost situation).

Thawing: Let it sit at room temp for 5–7 minutes before scooping — gives you that perfect soft-serve edge.
Make-ahead: Assemble up to 2 days before you need it. Freeze and forget, then brag when you pull it out for guests.

Helpful Tips & Final Notes

Gentle folding: Don’t rush this part! Vigorous stirring can deflate the whipped cream and lead to a denser scoop.

Cookie bit size: Aim for pea-to-nickel sized crumbs. Too fine and you lose that satisfying crunch; too large and you’ll end up gnawing on whole cookies.
Chill your tools: Always, always start with cold equipment for quicker, fluffier cream.
Sweet balance: If you like it extra sweet (no judgment), add a tablespoon of powdered sugar when whipping the cream.

Final Thoughts

There you have it — the easiest, most craveable Cookies and Cream ice cream you’ll ever make. It’s quick, customizable, and hits all those comfort-food notes we’re all craving in the summertime (or honestly, any time of year). I can’t wait to hear your favorite cookie combo or your secret swirl — leave a comment below or snap me a photo on Instagram! Happy scooping, neighbors!

Cookies And Cream Ice Cream No Churn Method

A cool, creamy homemade Cookies And Cream Ice Cream No Churn Method that’s sweet, quick, and super easy—perfect for those hot afternoons when you need a no-bake treat in under an hour.

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Prep Time 20

Total Time 4 20

Course Dessert

Cuisine American

Servings servings

Calories 250 kcal

Ingredients

2 cups heavy whipping cream chilled

1 can sweetened condensed milk room temp
1 tsp pure vanilla extract Madagascar or Tahitian
1 1/4 cups crushed chocolate sandwich cookies about 12–15 cookies

Pinch fine sea salt balances sweetness

Instructions

In a large bowl, beat chilled heavy whipping cream on medium-high until stiff peaks form—think soft mountains that hold their shape. (Tip: chill your bowl in the freezer for 10 minutes first.)
Gently pour in the sweetened condensed milk, vanilla extract, and pinch of salt. Use a spatula to fold in, making sure not to deflate the whipped cream.

Sprinkle two-thirds of your crushed cookies into the mixture, folding them in with playful swirls. Leave some chunks for texture.
Spoon the creamy blend into a loaf pan or airtight container. Press down gently, smoothing the top, then scatter the remaining cookie pieces over the surface.
Cover the pan with plastic wrap or a lid and freeze for at least 4 hours—or overnight—for scoop-ready perfection. (Here’s the thing: if you’re in a hurry, pop it in the coldest part of your freezer and check in 3 hours.)

Let the pan sit at room temperature for 5 minutes before scooping—this makes it so much smoother. Use an ice cream scoop dipped in hot water for neat, round scoops.

Notes

Personal Tip: I learned that folding—yes, folding gently—is the secret to a cloud-like texture. Aggressive mixing can deflate all that air you just whipped in. Cookie Size Matters: too fine and you lose crunch; too big and you’ll tear through your scoop. Aim for pea-to-nickel size bits. Chill Your Tools: if your bowl and beaters are room-temp, the cream takes forever to thicken. Pop them in the freezer to speed things up. Flavor Boost: a tiny sprinkle of espresso powder enhances the chocolate in those sandwich cookies. Just a pinch!