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To make this tasty ice cream, you will need: - 2 cups heavy whipping cream - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1 cup crushed chocolate sandwich cookies (like Oreos) - ½ cup mini chocolate chips (optional) These ingredients come together to create a smooth and creamy treat. The heavy whipping cream gives the ice cream its fluffy texture. The sweetened condensed milk adds sweetness and creaminess, while the vanilla extract enhances the flavor. The chocolate sandwich cookies deliver that classic cookies and cream taste. You can play with flavors by adding: - ½ cup chopped nuts (like pecans or walnuts) - ½ cup crushed candy bars (like Snickers or Reese's) - A swirl of chocolate or caramel sauce These additions can make your ice cream even more fun and unique. You can mix and match to find your favorite combo! When choosing cookies, I suggest these brands: - Oreo - Hydrox - Famous Amos These brands provide a great crunch and rich taste. They are perfect for blending into your ice cream. Using quality cookies will make your ice cream delightfully delicious! To start, grab a large mixing bowl. Pour in 2 cups of heavy whipping cream. Use an electric mixer to whip the cream. Set the speed to medium-high. Whip for about 3 to 4 minutes. You want to see stiff peaks form. This step gives your ice cream its light texture. Now, take a separate bowl. Add 1 cup of sweetened condensed milk. Pour in 1 teaspoon of vanilla extract. Mix these well until they blend smoothly. This mixture brings a sweet, rich flavor to your ice cream. Next, gently fold the whipped cream into the condensed milk mixture. Do this slowly to keep the lightness. Once they mix well, it's time for the fun part! Add 1 cup of crushed chocolate sandwich cookies. If you like, toss in ½ cup of mini chocolate chips. Fold everything in until the cookies are spread evenly. Now, pour your mix into a loaf pan or an airtight container. Smooth the top with a spatula for evenness. Cover it with plastic wrap or a lid. Place it in the freezer for at least 4 to 6 hours. This waiting time helps it freeze and firm up. After that, scoop it into bowls or cones and enjoy! To get the best whipped cream, start with cold cream. Cold cream whips better and faster. Use a clean bowl and beaters for the best results. I whip the heavy cream on medium-high speed. It takes about 3-4 minutes to get stiff peaks. Stiff peaks mean the cream holds its shape well. This step is key for a light and airy ice cream. Ice crystals can ruin your ice cream's smoothness. To avoid them, freeze the mixture quickly. Use a shallow container for faster freezing. Cover the ice cream tightly to keep air out. This helps keep the texture creamy. Stir the ice cream after two hours of freezing. This breaks up any crystals forming. Repeat if you want a super smooth finish. When serving, scoop the ice cream into bowls or cones. You can add more crushed cookies on top. Drizzle chocolate syrup for extra sweetness. A sprinkle of mini chocolate chips makes it fun. Serve this ice cream with fresh berries for a nice touch. Enjoy it on a hot day or after dinner. It's a treat everyone loves! {{image_2}} You can switch up the cookie type for fun. Try chocolate chip cookies for a twist. Vanilla wafers can also add a new flavor. If you want a crunch, use peanut butter cookies. Each cookie brings its own taste and texture, making the ice cream unique. Just remember, crush the cookies before adding them in! Adding flavors can make your ice cream even better. You might stir in some caramel or fudge for a sweet swirl. Try adding crushed peppermint candies for a holiday treat. You can also mix in fruit purees like strawberry or raspberry for a fruity kick. The options are endless, and you can be as creative as you want! If you need a dairy-free version, use coconut cream instead of heavy whipping cream. This gives a rich flavor and creamy texture. For sweetened condensed milk, look for dairy-free brands made from coconut or almond. You can still enjoy cookies and cream ice cream without dairy. Just follow the same steps, and you’ll have a tasty treat! To keep your No-Churn Cookies and Cream Ice Cream fresh, use an airtight container. This helps prevent freezer burn and keeps flavors intact. Make sure to smooth the top of the ice cream before sealing it. Cover the surface with plastic wrap, then put the lid on. This extra step gives you a better seal. No-Churn Cookies and Cream Ice Cream lasts about two to three weeks in the freezer. After that, it may lose some taste and texture. For the best experience, enjoy it within the first week. If you have leftovers, note when you made it for easy tracking. If your ice cream melts, you can refreeze it. Make sure to stir it well before refreezing. This helps mix the texture and flavors evenly. However, repeated thawing and freezing can affect the creaminess. Try to keep it frozen once it sets for the best result. Yes, you can whip the cream by hand. Use a whisk and a large bowl. It will take more time and effort, about 8-10 minutes. Keep whisking until you see stiff peaks. This makes the ice cream light and fluffy. You can use coconut cream or a dairy-free whipping cream. They work well and still give you a nice texture. Make sure to chill the cream before whipping. This helps it whip better and hold its shape. Yes, it's easy to make a vegan version. Use coconut cream instead of heavy cream. Swap sweetened condensed milk for a dairy-free version. You can find these at most stores. This way, everyone can enjoy the treat! If your ice cream is too soft, freeze it longer. Try placing it in the freezer for an extra hour or two. If you need it firmer, let it sit in the freezer overnight. This will help it set better. Making No-Churn Cookies and Cream Ice Cream is simple and fun. You learned about key ingredients, like whipped cream and condensed milk, and how to mix them right. Tips help you get the best texture and flavor every time. You can even switch up cookies or add swirls to make it your own. Remember to store it well, so it stays fresh longer. Now, you’re ready to impress friends and family with your tasty homemade treat! Enjoy every creamy bite.

No-Churn Cookies And Cream Ice Cream

Indulge in the ultimate Cookies & Cream Dream ice cream with this easy no-churn recipe! Just mix heavy cream, sweetened condensed milk, and crushed chocolate sandwich cookies for a delicious treat. It’s perfect for parties or a cozy night in. Ready in just 15 minutes plus freezing time, you'll have a creamy dessert that everyone will love. Click to discover how to make this delightful ice cream and treat yourself today!
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Ingredients
  

2 cups heavy whipping cream

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1 cup crushed chocolate sandwich cookies (like Oreos)

½ cup mini chocolate chips (optional)

Instructions
 

In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form (about 3-4 minutes).

    In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix well until combined.

      Gently fold the whipped cream into the condensed milk mixture. Be careful not to deflate the whipped cream; you want to maintain that light and fluffy texture.

        Add in the crushed chocolate sandwich cookies and mini chocolate chips (if using) to the mixture. Fold them in until evenly distributed.

          Pour the mixture into a loaf pan or an airtight container. Smooth the top with a spatula for an even surface.

            Cover with plastic wrap or a lid and freeze for at least 4-6 hours, or until the ice cream is firm.

              Once frozen, scoop the ice cream into bowls or cones and enjoy!

                Prep Time: 15 minutes | Total Time: 4-6 hours (mostly freezing time) | Servings: About 6-8 servings