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This is the best recipe for Cookies and Cream Ice Cream that you can make at home – no ice cream maker necessary! A simple and delicious recipe for creamy no-churn vanilla ice cream peppered with crushed gluten-free Oreo cookies.
No-churn ice cream is a best-kept secret, but I’m going to start shouting it from the rooftops. Because everyone deserves delicious and creamy homemade ice cream that you can make without any bells and whistles.
This recipe for no-churn cookies n’ cream ice cream is as easy as they come, no ice cream machine required. With only four ingredients (yes, four!), this Oreo ice cream comes together in minutes! Then just pop it into the freezer overnight. Enjoy deliciously creamy vanilla ice cream with tons of crushed chocolate cookies strewn throughout, any time you’d like.
I love making my own ice cream and frozen desserts (as you can see here and here). Not only is it surprisingly easy to do, but I know exactly what’s going into my ice cream! No additives or funny stuff, just real, basic ingredients.
What Does No-Churn Ice Cream Mean?
No-churn ice cream means that you can make this recipe without an ice cream maker or any fancy equipment! This is also known as American ice cream, and it’s made with sweetened condensed milk instead of eggs. Your homemade ice cream will be just as creamy and delicious, minus any extra ingredients and churning!
This no-churn ice cream only calls for four ingredients. Here they are:
- Chocolate Sandwich Cookies: gluten free Oreos or a similar gluten-free chocolate sandwich cookie. You can use either regular or double stuffed.
- Heavy Cream: Make sure you’re using real, heavy whipping cream and not whipped cream or Cool Whip. In a pinch you can sub in half-and-half, though it won’t be as creamy.
- Vanilla Extract: Pure vanilla extract is one of my non-negotiables in this recipe! The flavor is much more natural than imitation vanilla.
- Sweetened Condensed Milk: A can of regular or fat free condensed milk is perfect, just make sure it’s the sweetened kind!
Make your own cookies and cream ice cream with zero churning, and just 10 minutes of prep before your freezer does the rest.
Prep the Cookies: Divide the sandwich cookies and pulse the first few in a blender or food processor until small crumbs form (you can also crush the cookies using a freezer bag and a rolling pin). Using the same food processor, bag, or your hands this time, break the other cookies up into medium sized chunks. The rest you can either breakup or leave whole for decorating!
Whip the Cream: In a chilled mixing bowl, combine the heavy cream and vanilla. Beat the cream until soft peaks start to form. Gently fold the sweetened condensed milk into the cream until it’s evenly incorporated.
Combine: Stir the crushed cookies into the ice cream mixture, and then transfer everything into a freezer-safe pan or container. Top with the leftover chocolate cookie chunks.
Freeze: Cover and freeze the ice cream for 4-6 hours, or until frozen completely. Then get scooping!
Tips for Success
- Don’t Over Whip: Make sure to only beat the heavy whipping cream until you achieve those soft, pretty peaks, and then stop whipping. The opposite also applies – don’t stop whipping until you have the peaks!
- Use Good Quality Ingredients: It’s the little details, like quality cream and pure vanilla extract, that really make all the difference in the flavor and texture of homemade ice cream!
- Tips for Hard Ice Cream: If your ice cream is hard to scoop when it comes out of the freezer, let it sit out for a few minutes and it should soften up.
Store your homemade no-churn Oreo ice cream the same way you would regular, store-bought ice cream: covered in a freezer-safe container or tub.
- Different Extracts: Change the flavors by swapping out the vanilla extract for other extracts, like mint cookies and cream ice cream with mint extract (plus a drop or two of green food coloring). Or try other flavors using orange, almond, or coconut extracts.
- Chocolate Ice Cream: Stir a few spoonfuls of cocoa powder into the ice cream mixture to make easy homemade chocolate ice cream. For a mocha version, swap out the vanilla extract for a couple tablespoons of coffee.
- Different Cookies: Use any variation of gluten-free cookies you’d like. Try my Flourless Peanut Butter Cookies, Gluten Free Chocolate Chip Cookies, or even these Spicy Flourless Mexican Chocolate Cookies would be delicious!
- Add a Swirl: Swirl some Nutella, caramel sauce, or Fudge Sauce into the ice cream mixture for another layer of flavor.
More No-Churn Ice Cream Recipes
- Easy No-Churn Vanilla Bean Cheesecake Ice Cream
- No-Churn Pumpkin Nutella Ice Cream Recipe
- Easy No-Churn Ice Cream Cake Recipe
- No-Churn Mint Chocolate Chip Ice Cream Cake
- No-Churn Nutella Brownie Cheesecake Ice Cream
- 24 gluten free chocolate sandwich cookies (regular or double stuffed)
- 1 pint heavy cream well chilled
- 1 tsp vanilla extract
- 14.5 oz can of sweetened condensed milk regular or fat free
- Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
- Place 8 gluten free chocolate sandwich cookies in a food processor or heavy-duty plastic storage bag. Process or bang and roll the bag with a rolling pin to form small crumbs. Transfer to a bowl and set aside.
- Place another 8 gluten free chocolate sandwich cookies in the food processor or heavy-duty plastic storage bag, or simply use your hands. Process or break the cookies to form medium and large chunks. Add to the crumbs in the bowl and set aside.
- Break the remaining cooking into large pieces or even leave some whole to decorate the top of the ice cream. Set aside.
- Add the heavy cream and vanilla extract to the chilled bowl. Using an electric mixer or whisk, beat the heavy cream to soft peaks.
- Pour in the sweetened condensed milk and gently fold until you no longer see ribbons of the sweetened condensed milk and it is evenly distributed.
- Add the cookie crumbs and chunks and gently fold in. Transfer to a container that you can freeze.
- Top the ice cream mixture with the chunks and whole cookies.
- Cover with a lid or plastic wrap and place in the freezer for 4-6 hours or until frozen completely.