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No-Churn Cookies and Cream Ice Cream Delight

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Craving a sweet treat that’s easy to make? You’ll love my No-Churn Cookies and Cream Ice Cream Delight! With just a few simple ingredients, you can whip up this creamy dessert without an ice cream maker. I’ll guide you through each step, share tasty mix-ins, and offer clever tips to elevate your homemade treat. Let’s dive into this deliciously simple recipe that will impress your friends and family!

To make this tasty no-churn cookies and cream ice cream, you need: - 2 cups heavy whipping cream - 1 cup sweetened condensed milk - 2 teaspoons vanilla extract - 1 cup chocolate sandwich cookies (like Oreos), crushed - ½ cup mini chocolate chips - Pinch of sea salt These ingredients create a creamy base and a rich flavor. The heavy cream gives it a nice texture. The sweetened condensed milk adds sweetness and creaminess. The vanilla extract boosts the flavor. Finally, the cookies and chocolate chips add crunch and fun. You can get creative with your ice cream! Here are some mix-ins and toppings to try: - Chopped nuts for extra crunch - Swirls of chocolate or caramel sauce - Mini marshmallows for a fluffy touch - Different flavored cookies, like peanut butter or mint Feel free to mix and match! These options let you customize the ice cream to your taste. To make this ice cream, you'll need a few simple tools: - Large mixing bowl - Electric mixer (or a whisk if you want a workout!) - Rubber spatula for folding - Freezer-safe container with a lid Having the right tools makes the process easier and more fun. Make sure your container is airtight to keep the ice cream fresh. {{ingredient_image_1}} To start, grab a large mixing bowl. Add 2 cups of heavy whipping cream. Use an electric mixer on medium-high speed. Whip the cream until it forms stiff peaks. This takes about 4-5 minutes. The peaks should stand tall when you lift the mixer. This step gives your ice cream its light and airy texture. Next, take another bowl. Combine 1 cup of sweetened condensed milk, 2 teaspoons of vanilla extract, and a pinch of sea salt. Stir the mixture until it blends well. The sweetened condensed milk adds creaminess to your ice cream. The vanilla extract boosts the flavor. The sea salt enhances all these yummy tastes. Now, gently fold the whipped cream into the condensed milk mixture. Use a rubber spatula for this. Be careful not to deflate the whipped cream. You want to keep it light. Once combined, fold in 1 cup of crushed chocolate sandwich cookies and ½ cup of mini chocolate chips. Spread the mixture into a freezer-safe container. Smooth the top with your spatula. Cover it with a lid or plastic wrap. Freeze for at least 4-6 hours, or until it is completely solid. Before serving, let it sit out for 5-10 minutes. This makes scooping easier. For the best texture, whip your heavy cream until it forms stiff peaks. This means the cream should stand tall when you lift the mixer. Be patient, as this takes about 4-5 minutes. The air you whip into the cream makes your ice cream light and fluffy. When mixing the whipped cream with the other ingredients, fold gently. This keeps the air in, giving you that perfect creamy bite. One common mistake is over-mixing the whipped cream. If you mix too much, it can turn grainy. Always fold instead of stirring. Another mistake is not letting the ice cream sit out before scooping. If you dive right in, it can be hard to scoop. Give it 5-10 minutes at room temp. Lastly, don’t skip the pinch of sea salt. It makes the flavors pop. Serve your ice cream in waffle cones or bowls for a fun touch. You can top it with extra crushed cookies for added crunch. A drizzle of chocolate syrup makes it even better. For a special treat, add whipped cream on top. This ice cream is great for parties or a cozy night in. Enjoy every creamy bite! Pro Tips Use Cold Equipment: Ensure your mixing bowls and beaters are chilled before whipping the cream for a better volume and stability. Experiment with Flavors: Add a splash of almond extract or a hint of mint for a unique twist on the classic cookies and cream flavor. Texture Matters: For a smoother texture, consider blending the crushed cookies into a fine powder before mixing it in. Serving Suggestions: Pair this dessert with fresh berries or a scoop of vanilla ice cream for a delightful contrast in flavors. {{image_2}} You can make this ice cream even more fun by adding flavors. Mint is a great choice. Just mix in a few drops of mint extract when you blend the sweetened condensed milk. You can also stir in some creamy peanut butter for a rich taste. Use about half a cup to keep it balanced. These flavors give a twist to the classic cookies and cream. While chocolate sandwich cookies are a must, you can switch them out. Try golden Oreos for a light twist. You can even use chocolate chip cookies for a chewy texture. Each cookie type changes the flavor. Experiment with your favorites to find the perfect mix. If you want a dairy-free treat, it’s easy to swap ingredients. Use coconut cream in place of heavy cream. Use a dairy-free condensed milk for sweetness. You can find many brands at the store now. Just make sure your cookies are vegan as well. This way, everyone can enjoy a scoop of this tasty delight! Store leftover ice cream in a freezer-safe container. Make sure to cover it tightly with a lid or plastic wrap. This keeps air out and prevents ice crystals. Sealing it well helps maintain its creamy texture. If you have space, use a shallow container for quicker freezing. To keep your no-churn cookies and cream ice cream fresh, freeze it right after making it. It’s best to freeze it at a consistent temperature. Avoid opening the freezer too often. If ice crystals form, just stir the ice cream before serving. This will help restore its smoothness. No-churn ice cream lasts about two weeks in the freezer. After that, it may lose flavor and texture. If you notice any freezer burn, it’s best to toss it. To enjoy the best taste, eat it within the first week. You’ll love its creamy goodness while it's fresh! Yes, you can use lactose-free heavy cream and sweetened condensed milk. Many brands offer these options. They work just as well in the recipe. This way, everyone can enjoy the ice cream. You can whip the heavy cream by hand. Use a large whisk and a big bowl. It will take longer, around 10-15 minutes. Just keep whisking until you see stiff peaks. Your arm might get tired, but the ice cream will still be great! It takes about 4-6 hours to freeze. To be sure it's solid, check after 4 hours. If it’s not firm, let it freeze longer. Be patient; the waiting will be worth it! No-churn ice cream is easy and fun to make. We covered essential ingredients, from whipped cream to mix-ins. I shared step-by-step instructions for a creamy treat, plus tips for the best texture. You can explore fun variations, like mint or peanut butter, and learn how to store leftovers well. Remember to avoid common mistakes for perfect results. I hope you feel inspired to create this delicious dessert at home! Enjoy your tasty adventure with no-churn ice cream.

Why I Love This Recipe

  1. Decadent Flavor: This dessert combines the rich taste of cookies and cream with a creamy texture that melts in your mouth.
  2. Easy to Make: With just a few simple ingredients and minimal prep time, this recipe is perfect for any home cook.
  3. Perfect for Any Occasion: Whether it's a casual family dinner or a fancy gathering, this treat is sure to impress your guests.
  4. Customizable: You can easily switch up the cookie varieties or add your favorite mix-ins for a personal touch.

Ingredients

Essential Ingredients for No-Churn Ice Cream

To make this tasty no-churn cookies and cream ice cream, you need:

  1. 2 cups heavy whipping cream
  2. 1 cup sweetened condensed milk
  3. 2 teaspoons vanilla extract
  4. 1 cup chocolate sandwich cookies (like Oreos), crushed
  5. ½ cup mini chocolate chips
  6. Pinch of sea salt

These ingredients create a creamy base and a rich flavor. The heavy cream gives it a nice texture. The sweetened condensed milk adds sweetness and creaminess. The vanilla extract boosts the flavor. Finally, the cookies and chocolate chips add crunch and fun.

Optional Mix-Ins and Toppings

You can get creative with your ice cream! Here are some mix-ins and toppings to try:

  1. Chopped nuts for extra crunch
  2. Swirls of chocolate or caramel sauce
  3. Mini marshmallows for a fluffy touch
  4. Different flavored cookies, like peanut butter or mint

Feel free to mix and match! These options let you customize the ice cream to your taste.

Equipment Needed

To make this ice cream, you'll need a few simple tools:

  1. Large mixing bowl
  2. Electric mixer (or a whisk if you want a workout!)
  3. Rubber spatula for folding
  4. Freezer-safe container with a lid

Having the right tools makes the process easier and more fun. Make sure your container is airtight to keep the ice cream fresh.

Step-by-Step Instructions

Preparing the Whipped Cream

To start, grab a large mixing bowl. Add 2 cups of heavy whipping cream. Use an electric mixer on medium-high speed. Whip the cream until it forms stiff peaks. This takes about 4-5 minutes. The peaks should stand tall when you lift the mixer. This step gives your ice cream its light and airy texture.

Mixing the Condensed Milk Mixture

Next, take another bowl. Combine 1 cup of sweetened condensed milk, 2 teaspoons of vanilla extract, and a pinch of sea salt. Stir the mixture until it blends well. The sweetened condensed milk adds creaminess to your ice cream. The vanilla extract boosts the flavor. The sea salt enhances all these yummy tastes.

Folding and Freezing the Ice Cream

Now, gently fold the whipped cream into the condensed milk mixture. Use a rubber spatula for this. Be careful not to deflate the whipped cream. You want to keep it light. Once combined, fold in 1 cup of crushed chocolate sandwich cookies and ½ cup of mini chocolate chips. Spread the mixture into a freezer-safe container. Smooth the top with your spatula. Cover it with a lid or plastic wrap. Freeze for at least 4-6 hours, or until it is completely solid. Before serving, let it sit out for 5-10 minutes. This makes scooping easier.

Tips & Tricks

Achieving the Perfect Texture

For the best texture, whip your heavy cream until it forms stiff peaks. This means the cream should stand tall when you lift the mixer. Be patient, as this takes about 4-5 minutes. The air you whip into the cream makes your ice cream light and fluffy. When mixing the whipped cream with the other ingredients, fold gently. This keeps the air in, giving you that perfect creamy bite.

Common Mistakes to Avoid

One common mistake is over-mixing the whipped cream. If you mix too much, it can turn grainy. Always fold instead of stirring. Another mistake is not letting the ice cream sit out before scooping. If you dive right in, it can be hard to scoop. Give it 5-10 minutes at room temp. Lastly, don’t skip the pinch of sea salt. It makes the flavors pop.

Serving Suggestions

Serve your ice cream in waffle cones or bowls for a fun touch. You can top it with extra crushed cookies for added crunch. A drizzle of chocolate syrup makes it even better. For a special treat, add whipped cream on top. This ice cream is great for parties or a cozy night in. Enjoy every creamy bite!

Pro Tips

  1. Use Cold Equipment: Ensure your mixing bowls and beaters are chilled before whipping the cream for a better volume and stability.
  2. Experiment with Flavors: Add a splash of almond extract or a hint of mint for a unique twist on the classic cookies and cream flavor.
  3. Texture Matters: For a smoother texture, consider blending the crushed cookies into a fine powder before mixing it in.
  4. Serving Suggestions: Pair this dessert with fresh berries or a scoop of vanilla ice cream for a delightful contrast in flavors.

Variations

Flavor Additions (Mint, Peanut Butter, etc.)

You can make this ice cream even more fun by adding flavors. Mint is a great choice. Just mix in a few drops of mint extract when you blend the sweetened condensed milk. You can also stir in some creamy peanut butter for a rich taste. Use about half a cup to keep it balanced. These flavors give a twist to the classic cookies and cream.

Using Different Cookie Types

While chocolate sandwich cookies are a must, you can switch them out. Try golden Oreos for a light twist. You can even use chocolate chip cookies for a chewy texture. Each cookie type changes the flavor. Experiment with your favorites to find the perfect mix.

Dairy-Free or Vegan Alternatives

If you want a dairy-free treat, it’s easy to swap ingredients. Use coconut cream in place of heavy cream. Use a dairy-free condensed milk for sweetness. You can find many brands at the store now. Just make sure your cookies are vegan as well. This way, everyone can enjoy a scoop of this tasty delight!

Storage Info

How to Store Leftover Ice Cream

Store leftover ice cream in a freezer-safe container. Make sure to cover it tightly with a lid or plastic wrap. This keeps air out and prevents ice crystals. Sealing it well helps maintain its creamy texture. If you have space, use a shallow container for quicker freezing.

Freezing Tips for Maximum Freshness

To keep your no-churn cookies and cream ice cream fresh, freeze it right after making it. It’s best to freeze it at a consistent temperature. Avoid opening the freezer too often. If ice crystals form, just stir the ice cream before serving. This will help restore its smoothness.

Shelf Life of No-Churn Ice Cream

No-churn ice cream lasts about two weeks in the freezer. After that, it may lose flavor and texture. If you notice any freezer burn, it’s best to toss it. To enjoy the best taste, eat it within the first week. You’ll love its creamy goodness while it's fresh!

FAQs

Can I use lactose-free ingredients?

Yes, you can use lactose-free heavy cream and sweetened condensed milk. Many brands offer these options. They work just as well in the recipe. This way, everyone can enjoy the ice cream.

How can I make this recipe without electric mixers?

You can whip the heavy cream by hand. Use a large whisk and a big bowl. It will take longer, around 10-15 minutes. Just keep whisking until you see stiff peaks. Your arm might get tired, but the ice cream will still be great!

How long does it take to freeze the ice cream?

It takes about 4-6 hours to freeze. To be sure it's solid, check after 4 hours. If it’s not firm, let it freeze longer. Be patient; the waiting will be worth it!

No-churn ice cream is easy and fun to make. We covered essential ingredients, from whipped cream to mix-ins. I shared step-by-step instructions for a creamy treat, plus tips for the best texture. You can explore fun variations, like mint or peanut butter, and learn how to store leftovers well. Remember to avoid common mistakes for perfect results. I hope you feel inspired to create this delicious dessert at home! Enjoy your tasty adventure with no-churn ice crea

To make this tasty no-churn cookies and cream ice cream, you need: - 2 cups heavy whipping cream - 1 cup sweetened condensed milk - 2 teaspoons vanilla extract - 1 cup chocolate sandwich cookies (like Oreos), crushed - ½ cup mini chocolate chips - Pinch of sea salt These ingredients create a creamy base and a rich flavor. The heavy cream gives it a nice texture. The sweetened condensed milk adds sweetness and creaminess. The vanilla extract boosts the flavor. Finally, the cookies and chocolate chips add crunch and fun. You can get creative with your ice cream! Here are some mix-ins and toppings to try: - Chopped nuts for extra crunch - Swirls of chocolate or caramel sauce - Mini marshmallows for a fluffy touch - Different flavored cookies, like peanut butter or mint Feel free to mix and match! These options let you customize the ice cream to your taste. To make this ice cream, you'll need a few simple tools: - Large mixing bowl - Electric mixer (or a whisk if you want a workout!) - Rubber spatula for folding - Freezer-safe container with a lid Having the right tools makes the process easier and more fun. Make sure your container is airtight to keep the ice cream fresh. {{ingredient_image_1}} To start, grab a large mixing bowl. Add 2 cups of heavy whipping cream. Use an electric mixer on medium-high speed. Whip the cream until it forms stiff peaks. This takes about 4-5 minutes. The peaks should stand tall when you lift the mixer. This step gives your ice cream its light and airy texture. Next, take another bowl. Combine 1 cup of sweetened condensed milk, 2 teaspoons of vanilla extract, and a pinch of sea salt. Stir the mixture until it blends well. The sweetened condensed milk adds creaminess to your ice cream. The vanilla extract boosts the flavor. The sea salt enhances all these yummy tastes. Now, gently fold the whipped cream into the condensed milk mixture. Use a rubber spatula for this. Be careful not to deflate the whipped cream. You want to keep it light. Once combined, fold in 1 cup of crushed chocolate sandwich cookies and ½ cup of mini chocolate chips. Spread the mixture into a freezer-safe container. Smooth the top with your spatula. Cover it with a lid or plastic wrap. Freeze for at least 4-6 hours, or until it is completely solid. Before serving, let it sit out for 5-10 minutes. This makes scooping easier. For the best texture, whip your heavy cream until it forms stiff peaks. This means the cream should stand tall when you lift the mixer. Be patient, as this takes about 4-5 minutes. The air you whip into the cream makes your ice cream light and fluffy. When mixing the whipped cream with the other ingredients, fold gently. This keeps the air in, giving you that perfect creamy bite. One common mistake is over-mixing the whipped cream. If you mix too much, it can turn grainy. Always fold instead of stirring. Another mistake is not letting the ice cream sit out before scooping. If you dive right in, it can be hard to scoop. Give it 5-10 minutes at room temp. Lastly, don’t skip the pinch of sea salt. It makes the flavors pop. Serve your ice cream in waffle cones or bowls for a fun touch. You can top it with extra crushed cookies for added crunch. A drizzle of chocolate syrup makes it even better. For a special treat, add whipped cream on top. This ice cream is great for parties or a cozy night in. Enjoy every creamy bite! Pro Tips Use Cold Equipment: Ensure your mixing bowls and beaters are chilled before whipping the cream for a better volume and stability. Experiment with Flavors: Add a splash of almond extract or a hint of mint for a unique twist on the classic cookies and cream flavor. Texture Matters: For a smoother texture, consider blending the crushed cookies into a fine powder before mixing it in. Serving Suggestions: Pair this dessert with fresh berries or a scoop of vanilla ice cream for a delightful contrast in flavors. {{image_2}} You can make this ice cream even more fun by adding flavors. Mint is a great choice. Just mix in a few drops of mint extract when you blend the sweetened condensed milk. You can also stir in some creamy peanut butter for a rich taste. Use about half a cup to keep it balanced. These flavors give a twist to the classic cookies and cream. While chocolate sandwich cookies are a must, you can switch them out. Try golden Oreos for a light twist. You can even use chocolate chip cookies for a chewy texture. Each cookie type changes the flavor. Experiment with your favorites to find the perfect mix. If you want a dairy-free treat, it’s easy to swap ingredients. Use coconut cream in place of heavy cream. Use a dairy-free condensed milk for sweetness. You can find many brands at the store now. Just make sure your cookies are vegan as well. This way, everyone can enjoy a scoop of this tasty delight! Store leftover ice cream in a freezer-safe container. Make sure to cover it tightly with a lid or plastic wrap. This keeps air out and prevents ice crystals. Sealing it well helps maintain its creamy texture. If you have space, use a shallow container for quicker freezing. To keep your no-churn cookies and cream ice cream fresh, freeze it right after making it. It’s best to freeze it at a consistent temperature. Avoid opening the freezer too often. If ice crystals form, just stir the ice cream before serving. This will help restore its smoothness. No-churn ice cream lasts about two weeks in the freezer. After that, it may lose flavor and texture. If you notice any freezer burn, it’s best to toss it. To enjoy the best taste, eat it within the first week. You’ll love its creamy goodness while it's fresh! Yes, you can use lactose-free heavy cream and sweetened condensed milk. Many brands offer these options. They work just as well in the recipe. This way, everyone can enjoy the ice cream. You can whip the heavy cream by hand. Use a large whisk and a big bowl. It will take longer, around 10-15 minutes. Just keep whisking until you see stiff peaks. Your arm might get tired, but the ice cream will still be great! It takes about 4-6 hours to freeze. To be sure it's solid, check after 4 hours. If it’s not firm, let it freeze longer. Be patient; the waiting will be worth it! No-churn ice cream is easy and fun to make. We covered essential ingredients, from whipped cream to mix-ins. I shared step-by-step instructions for a creamy treat, plus tips for the best texture. You can explore fun variations, like mint or peanut butter, and learn how to store leftovers well. Remember to avoid common mistakes for perfect results. I hope you feel inspired to create this delicious dessert at home! Enjoy your tasty adventure with no-churn ice cream.

Creamy Cookies & Cream Delight

A deliciously creamy dessert made with whipped cream, sweetened condensed milk, and crushed chocolate cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 cup chocolate sandwich cookies, crushed
  • 0.5 cup mini chocolate chips
  • 1 pinch sea salt

Instructions
 

  • In a large mixing bowl, use an electric mixer to whip the heavy cream on medium-high speed until it forms stiff peaks. This should take about 4-5 minutes.
  • In another bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of sea salt. Mix until well blended.
  • Gently fold the whipped cream into the condensed milk mixture using a rubber spatula. Be careful not to deflate the whipped cream; you want it to stay light and airy.
  • Once combined, fold in the crushed chocolate sandwich cookies and mini chocolate chips until evenly distributed.
  • Pour the mixture into a freezer-safe container, smoothing the top.
  • Cover with a lid or plastic wrap and freeze for at least 4-6 hours, or until completely solid.
  • Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.

Notes

Serve in waffle cones or bowls, garnished with extra crushed cookies and a drizzle of chocolate syrup for an extra special touch.
Keyword cookies and cream, dessert, ice cream

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