Description
This easy no-churn Cookies and Cream Ice Cream combines rich, creamy heavy cream and sweetened condensed milk with crunchy Oreo cookies for a delicious homemade treat. Perfect for summer, this recipe requires no ice cream maker and is ready after just a few hours of freezing.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
Mix-ins and Serving
- 20 Oreo cookies (crushed and divided)
- Ice cream cones (for serving)
Instructions
- Chill the Pan: Place your loaf pan into the freezer to chill thoroughly before adding the ice cream mixture.
- Whip the Cream: In a large mixing bowl, use an electric mixer to beat the chilled heavy cream until stiff peaks form. Then gently stir in the vanilla extract and sweetened condensed milk until just combined to create a smooth mixture.
- Prepare Oreo Mix-ins: Reserve ¼ cup of crushed Oreo cookies separately; fold the remaining crushed Oreos into the ice cream mixture carefully to maintain the light texture.
- Pour into Pan: Remove the chilled loaf pan from the freezer and pour the ice cream mixture evenly into the pan.
- Add Topping: Evenly spread the reserved crushed Oreo cookies over the top of the ice cream for added crunch and decoration.
- Freeze: Return the loaf pan to the freezer and freeze for 6-8 hours or until the ice cream is fully set and firm.
- Serve: Once set, scoop the ice cream into bowls or ice cream cones and enjoy your homemade cookies and cream delight!
Notes
- Ensure the heavy cream is very cold before whipping to achieve stiff peaks.
- Do not overmix after adding the condensed milk to keep the texture light and airy.
- Use a loaf pan with a lid or cover it tightly with plastic wrap while freezing to avoid ice crystals.
- You can substitute regular Oreos with gluten-free versions to accommodate dietary restrictions.
- For a stronger cookie flavor, slightly crush the Oreos instead of finely crushing them.
