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When the sun is blazing and the days grow long, there’s nothing quite like the joy of indulging in a bowl of homemade Cookies and Cream Ice Cream, no special equipment needed!
This cookies and cream ice cream is a treasure trove of creamy vanilla goodness, combined with the crunchy delight of chocolate sandwich cookies. Did I mention it’s no churn??
I love chunks of Oreo cookies in my ice cream. There isn’t a more perfect cookie to accompany it.
My whole family loves this recipe, and I know yours will, too. With simple ingredients, you can do all kinds of amazing things.
Plus, this homemade ice cream version brings the classic flavor of your favorite ice cream shop into your home without the need for an ice cream churn or machine.
No ice cream maker needed? That’s right! We’re going to combine everything and simply toss it into the freezer.
With fewer steps involved, you’re simplifying your dessert. It’s just the right amount of tasty fun for the kids.
Let’s dive into the simplicity of making this yumminess, turning any hot summer day into an occasion for cookies and cream ice cream with chunks of Oreos, yum!.
Some of our other favorite ice cream recipes we have on our site include: Homemade Red Velvet Ice Cream Recipe, Brownie Ice Cream Sandwiches, and S’mores Ice Cream.
WHY THIS RECIPE WORKS:
- No Special Equipment Required: This is a no-churn ice cream recipe that doesn’t require an ice cream machine, making it accessible to everyone. The hardest part is whipping some cream!
- Easy to Find Ingredients: Everything you need is probably already in your pantry or easily available at the local grocery store.
- Fun to Make: From crushing the cookies to mixing the ice cream base, it’s a recipe full of enjoyable steps, especially for kids.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy cream
- Granulated sugar
- Chocolate sandwich cookies
- Vanilla extract
HOW TO MAKE COOKIES AND CREAM ICE CREAM:
- Whip the heavy cream until soft peaks form in the body of a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer, set aside in the fridge.
- Remove the cream filling of 20 cookies and set aside.
- Add the sandwich cookies without the filling to a food processor and process until crumbs form. Set the cookie crumbs aside.
- Add the vanilla, sugar, and sandwich cookie filling to the whipped cream and fold it in.
- Add the cookie crumbs to the cream and fold them in as well.
- Chop the remaining sandwich cookies into 4th or 6th and fold those into the cream for larger chunks.
- Add the mixture to a 6-cup or 1.5-quart dish, cover with plastic wrap, and freeze until frozen, 6 hours or up to overnight.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT DOES NO CHURN MEAN?
No churn means that this recipe doesn’t require an ice cream churn or machine.
Instead, you can achieve a creamy texture through the freezing process in your own freezer and whipping the heavy cream. Isn’t that great?
CAN I USE OTHER COOKIES?
Yes! Feel free to swap in any of your favorite cookies to customize your ice cream.
Think Nilla wafers or Golden Oreos.
I like the good old fashioned chocolate chip with my ice cream as well. The point is, do what sounds good to you!
ANY ADDITIONS?
This is just a list to get you started. Ice cream can come in all kinds of flavors. We used to do Nerds candy when I was a kid!
- Drizzle with caramel or hot fudge sauce for a decadent twist
- Mix in mini marshmallows for a fun, chewy texture
- Add in crushed peanut butter cups for a peanut buttery crunch
- Some melted peanut butter mixed in: Oreo peanut butter ice cream? YUM!
- A handful of chopped nuts for added texture
- Mix in chunks of brownie for double the dessert
- Stir in a spoonful of cookie dough for an extra cookie experience
- Swirl in some strawberry sauce for a fruity flair
- Top with whipped cream and more cookie chunks before serving
ANY SUBSTITUTIONS?
Let me know how this goes! I haven’t tried all of these myself but I just know they’ll work out for you.
- Swap in gluten-free cookies to make this recipe gluten-sensitive friendly
- Vanilla bean instead of vanilla extract for a more intense vanilla flavor
- Use whatever cookies you like!
HOW TO STORE:
Refrigerator: Not recommended for ice cream. You know it melts in the fridge, right? Ha!
Freezer: Place in an airtight container or wrap securely in plastic wrap to prevent freezer burn. Enjoy for up to 3 months.
DANA’S TIPS AND TRICKS:
- Chill your large bowl before whipping the heavy cream to help achieve stiff peaks more easily.
- Consider using a rolling pin to crush your cookies to get both fine crumbs and big chunks for texture.
- Add a few drops of vanilla bean paste for an enhanced creamy vanilla ice cream flavor.
- Freeze in a loaf pan covered with plastic wrap for easy storage and serving.
- Let the ice cream sit out for a few minutes to soften for easier scooping.
- Mix the cookie pieces in gently to maintain their integrity for that perfect cookies n cream ice cream experience.
This Cookies and Cream Ice Cream is a creamy, dreamy escape into dessert heaven.
It’s a simple yet satisfying treat that blends the rich flavors of creamy vanilla ice cream with the beloved crunch of chocolate sandwich cookies.
Making this homemade ice cream is not just about enjoying a delicious scoop on a hot summer day; it’s about creating memories in the kitchen that last a lifetime.
If you like this recipe, you might also like:
If you’ve tried this COOKIES AND CREAM ICE CREAM, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No Churn Cookies and Cream Ice Cream
Ingredients
- 2 cups heavy cream
- 30 regular chocolate sandwich cookies divided
- 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Whip the heavy cream until soft peaks form in the body of a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer, set aside in the fridge.2 cups heavy cream
- Remove the cream filling of 20 cookies and set aside.30 regular chocolate sandwich cookies
- Add the sandwich cookies without the filling to a food processor and process until crumbs form. Set the cookie crumbs aside.
- Add the vanilla, sugar, and sandwich cookie filling to the whipped cream and fold it in.3/4 cups granulated sugar, 2 teaspoons vanilla extract
- Add the cookie crumbs to the cream and fold them in as well.
- Chop the remaining sandwich cookies into 4th or 6th and fold those into the cream for larger chunks.
- Add the mixture to a 6-cup or 1.5-quart dish, cover with plastic wrap, and freeze until frozen, 6 hours or up to overnight.
Notes
- Chill your large bowl before whipping the heavy cream to help achieve stiff peaks more easily.
- Consider using a rolling pin to crush your cookies to get both fine crumbs and big chunks for texture.
- Add a few drops of vanilla bean paste for an enhanced creamy vanilla ice cream flavor.
- Freeze in a loaf pan covered with plastic wrap for easy storage and serving.
- Let the ice cream sit out for a few minutes to soften for easier scooping.
- Mix the cookie pieces in gently to maintain their integrity for that perfect cookies n cream ice cream experience.
Nutrition
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