Description
This no-churn Nutter Butter Ice Cream is a creamy, indulgent treat packed with crushed Nutter Butter cookies for a crunchy texture. Made without an ice cream maker, it combines sweetened condensed milk, heavy cream, and vanilla extract for a smooth and luscious base. Ideal for a quick homemade dessert that freezes perfectly and pleases cookie lovers.
Ingredients
Scale
Ice Cream Base
- 14 oz sweetened condensed milk
- 2 cups heavy cream (cold)
- 1 tsp vanilla extract
Mix-ins
- 1 cup Nutter Butter cookies (broken up)
Instructions
- Whip Cream: Using a mixer, beat the cold heavy whipping cream until it forms thick, stiff peaks, creating a fluffy base for the ice cream.
- Combine Ingredients: Gently pour in the sweetened condensed milk and vanilla extract, folding them carefully into the whipped cream until the mixture is smooth and well combined without deflating the whipped cream.
- Layer Cookies: Pour half of the ice cream mixture into a freezer-safe container, then sprinkle half of the broken Nutter Butter cookies evenly over the top. Repeat by adding the remaining ice cream mixture followed by the remaining cookies to create a second layer.
- Freeze: Cover the container and freeze for 5-6 hours or ideally overnight to allow the ice cream to fully set and the flavors to meld together.
- Serve: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping and better texture.
Notes
- You can adjust the amount of cookies based on preferred crunchiness.
- For a more intense vanilla flavor, add a bit more vanilla extract.
- This recipe requires no ice cream machine, making it simple and quick.
- Store leftovers in an airtight container in the freezer for up to one week.
- Allow the ice cream to sit out briefly before scooping to avoid hard, icy texture.
