No Churn Cookies and Cream Ice Cream

When the sun is blazing and the days grow long, there’s nothing quite like the joy of indulging in a bowl of homemade no churn cookies and cream ice cream!

Course Dessert

Cuisine American

Keyword Easy No Churn Cookies and Cream Ice Cream

Prep Time 15

Total Time 6 15

Servings servings

Calories 389kcal

Author Dana DeVolk

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