No Churn Cookies and Cream Ice Cream

There’s nothing quite like the indulgent, creamy delight of cookies and cream ice cream—especially when it’s homemade and doesn’t require an ice cream machine. This no churn version is the perfect solution for anyone who craves a rich frozen treat but doesn’t want to deal with complex steps or special equipment. With a luscious vanilla base and generous chunks of Oreo cookies swirled throughout, every bite is a perfect mix of sweet, creamy, and crunchy.

One of the best parts of this recipe is its simplicity. You only need a handful of ingredients—heavy cream, sweetened condensed milk, vanilla extract, and, of course, plenty of Oreo cookies. The addition of mini chocolate chips adds a delightful texture and an extra hit of chocolatey goodness. This no churn method relies on whipped cream to create the volume and airiness that you’d normally get from churning. In just a few minutes of prep, you’ll have a dessert that tastes as good—if not better—than anything from the store. Perfect for summer days, birthday parties, or anytime a sweet craving hits, this recipe is a freezer staple waiting to happen.

Why You’ll Love This Recipe

1. No Ice Cream Maker Needed – Skip the machine and still get creamy, dreamy results.
2. Incredibly Easy to Make – Just a few ingredients and simple steps for a gourmet-level dessert.
3. Perfect Texture – Rich and smooth with crunchy cookie pieces in every bite.
4. Kid and Adult Approved – A crowd-pleaser for all ages.
5. Make-Ahead Friendly – Ideal for prepping ahead for parties, events, or a personal treat stash.

Ingredients

• Heavy whipping cream
• Sweetened condensed milk
• Vanilla extract
• Oreo cookies
• Mini chocolate chips

Variations

• Double Chocolate Delight: Use chocolate sweetened condensed milk or add cocoa powder for a chocolate base.
• Peanut Butter Twist: Swirl in a few tablespoons of creamy peanut butter before freezing.
• Mint Cookies & Cream: Add a splash of peppermint extract and use mint-flavored chocolate sandwich cookies.
• Vegan Version: Use coconut cream, dairy-free condensed milk, and vegan chocolate sandwich cookies.
• Fruity Remix: Add chopped strawberries or raspberries for a fruity contrast to the cookies.

How to Make the Recipe

Step 1: Whip the Cream

In a large mixing bowl, whip the heavy cream until stiff peaks form. This creates the light, airy texture needed for the ice cream base.

Step 2: Mix the Base

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

Step 3: Combine Cream and Milk Mixture

Gently fold the whipped cream into the sweetened condensed milk mixture. Take care not to deflate the whipped cream.

Step 4: Add Cookies and Chips

Roughly chop the Oreo cookies and fold them, along with the mini chocolate chips, into the creamy mixture.

Step 5: Transfer to Container

Pour the mixture into a loaf pan or airtight container, smoothing out the top.

Step 6: Freeze

Cover and freeze for at least 6 hours, or overnight, until firm.

Tips for Making the Recipe

• Chill your mixing bowl and beaters before whipping the cream for faster results.
• Don’t over-whip the cream—just until stiff peaks form.
• For a marble effect, add a few extra cookie chunks on top before freezing.
• Use a sharp knife to cut Oreos for larger chunks and better texture.
• Let the ice cream sit at room temperature for 5 minutes before scooping.

How to Serve

Serve scoops of this no churn cookies and cream ice cream in bowls, cones, or layered into ice cream sandwiches. You can drizzle with chocolate syrup, sprinkle extra Oreo crumbs on top, or even serve it with brownies for an over-the-top dessert. It also works wonderfully as a filling for ice cream cakes or pies.

Make Ahead and Storage

Storing Leftovers

Keep the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, cover the surface with plastic wrap to prevent ice crystals.

Freezing

Freeze immediately after mixing and avoid repeated thawing and refreezing to maintain creaminess.

Reheating

No reheating needed—just allow it to soften slightly at room temperature for easier scooping.

FAQs

1. Can I make this without sweetened condensed milk?

No, it’s essential for texture and sweetness in this no churn recipe.

2. How long does homemade ice cream last in the freezer?

It’s best within 2 weeks for optimal flavor and texture.

3. Can I use other types of cookies?

Absolutely! Try chocolate chip cookies, graham crackers, or even peanut butter cookies.

4. Can I reduce the sugar?

Sweetened condensed milk is the main sweetener, so reducing it may affect the texture. Try using less-sweet add-ins instead.

5. What type of cream should I use?

Use heavy whipping cream with at least 36% fat content for best results.

6. Is this recipe gluten-free?

Only if you use gluten-free sandwich cookies.

7. Can I add mix-ins other than chocolate chips?

Yes—try nuts, caramel swirls, or crushed candy bars.

8. Do I need to crush the Oreos completely?

No, a mix of chunks and crumbs gives the best texture and flavor.

9. Can I double the recipe?

Yes, just make sure your mixing bowl and container are large enough.

10. Why is my ice cream icy?

Over-mixing or not folding the whipped cream gently can lead to a denser, icier texture.

Conclusion

No churn cookies and cream ice cream is a dream come true for dessert lovers who crave simplicity without sacrificing flavor. With just a few ingredients and minimal prep time, you can whip up a batch of ultra-creamy, Oreo-packed ice cream that rivals anything you’d find at the store. It’s the perfect sweet treat for hot days, celebrations, or just because. Whether you stick to the classic or explore creative variations, this recipe is sure to become a freezer favorite in your home.

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