Cookies and Cream Ice Cream (No Churn)

This Cookies and Cream Ice Cream is a creamy, dreamy dessert I can whip up without any special equipment. It’s rich, smooth, and packed with chunks of chocolate sandwich cookies—just like the classic flavor I know and love. The best part? It’s completely no churn, which means I don’t need an ice cream maker to enjoy a homemade frozen treat.

Why You’ll Love This Recipe

I love how incredibly easy this ice cream is to make. With just a handful of ingredients and no cooking required, it’s practically foolproof. It freezes into a smooth, scoopable texture and tastes every bit as indulgent as the churned version. I can prep it in just minutes, and it’s always a huge hit with kids and adults alike. Plus, I get to control the amount of cookie chunks—which, for me, is always a lot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy whipping cream

• Sweetened condensed milk

• Vanilla extract

• Chocolate sandwich cookies (like Oreos), roughly chopped

Directions

1. I start by whipping the heavy cream in a large bowl until stiff peaks form—it should be thick and fluffy.

2. In a separate bowl, I stir together the sweetened condensed milk and vanilla extract.

3. I gently fold the whipped cream into the condensed milk mixture until it’s fully combined, being careful not to deflate the mixture.

4. I fold in the chopped cookies, saving a few for the top if I want extra texture.

5. I pour the mixture into a loaf pan or freezer-safe container, smoothing the top.

6. I sprinkle more cookie chunks on top, then cover the container and freeze for at least 6 hours or until firm.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Freeze time: at least 6 hours
Total time: 6 hours 10 minutes

Variations

Sometimes I mix things up by adding a swirl of chocolate fudge or caramel before freezing. I’ve also made this with mint extract for a mint cookies and cream twist. For an extra crunch, I mix in crushed chocolate-covered pretzels or toffee bits. I like using different cookie flavors too—peanut butter or chocolate chip cookies both work really well.

Storage/Reheating

I store the ice cream in an airtight, freezer-safe container for up to 2 weeks. To keep it scoopable, I let it sit at room temperature for 5 minutes before serving. Since this is a no-churn recipe, it stays creamy and doesn’t get icy if stored properly.

FAQs

Do I need an ice cream maker for this recipe?

No, that’s the beauty of it. I just whip the cream and fold everything together—no machine required.

Can I use low-fat ingredients?

I recommend sticking with full-fat heavy cream and regular sweetened condensed milk for the best texture and flavor.

Can I make this dairy-free?

Yes, I can use coconut cream and a dairy-free sweetened condensed milk alternative, but the texture might be slightly different.

How long does this take to freeze?

I usually give it at least 6 hours, but overnight is even better for a firm, scoopable texture.

Can I use different cookies?

Definitely. I’ve used chocolate chip cookies, graham crackers, and even brownies cut into chunks. It’s super flexible.

Conclusion

This no-churn Cookies and Cream Ice Cream is everything I love about homemade desserts—easy, delicious, and totally customizable. It’s the kind of treat I make when I want something special without the effort of a complicated recipe. Whether I’m making it for guests or just for myself, it never lasts long in the freezer.