No-Churn Cookies and Cream Ice Cream: A Creamy Dream Without the Fuss

Craving homemade ice cream but don’t have an ice cream maker? Enter no-churn cookies and cream ice cream—a creamy frozen treat that’s ridiculously easy and downright delicious. No fancy gadgets. No hot custard bases. Just five ingredients, a mixing bowl, and a freezer. Honestly, it’s almost too easy. Almost.

This Oreo dessert is what happens when childhood nostalgia meets grown-up convenience. Think rich vanilla base, crunchy chocolate cookie bits in every bite, and a swirl of chocolate (if you’re feeling fancy). Perfect for a backyard BBQ, a Friday night movie marathon, or just because—it’s always the right time for ice cream.

Why You’ll Love This No-Churn Cookies and Cream Ice Cream

• No ice cream maker needed – no-churn = no-stress.
• Only five ingredients – pantry and fridge staples.
• Ridiculously creamy – thank you, whipped cream and condensed milk.
• Crave-worthy Oreo crunch – every bite’s a delight.

Ingredients

• 2 cups (480 ml) heavy whipping cream
• 1 can (397 g) sweetened condensed milk
• 1 tsp (5 ml) vanilla extract
• 16–20 Oreo cookies, coarsely crumbled
• 1 tbsp (15 ml) chocolate syrup (optional)

How to Make No-Churn Cookies and Cream Ice Cream

1. Whip it up well: In a large mixing bowl, beat the heavy cream on high until stiff peaks form—about 3–4 minutes. Don’t overwhip (think soft whipped cream, not butter).
2. Mix the base: In another bowl, stir the sweetened condensed milk and vanilla extract.
3. Combine with care: Gently fold the condensed milk mixture into the whipped cream until fully combined. Keep it airy!
4. Cookie time: Coarsely crumble those Oreos and fold them into your creamy base.
5. Optional swirl: Feeling extra? Drizzle in chocolate syrup and give it a gentle swirl.
6. Freeze & wait (the hardest part): Pour into a freezer-safe container, smooth the top, and cover. Freeze for at least 4 hours, or until firm.
7. Scoop & enjoy: Grab your spoon and dig in—no churning, no waiting in line, just creamy Oreo bliss.

Tips for Ice Cream Success

• Use cold cream – it whips better when chilled.
• Don’t pulverize the Oreos – you want chunks, not crumbs.
• Add-ins welcome! Crushed pretzels, peanut butter swirls, or chocolate chips? Go for it.
• Storage tip: Cover tightly with plastic wrap or a lid to avoid freezer burn.

A Cool Treat From Olivia’s Freezer

This recipe came to life one sweltering summer day when my ice cream maker was buried in storage and the craving for something sweet hit hard. My kids and I gathered what we had on hand—cream, cookies, a can of sweetened condensed milk—and hoped for the best. It turned out to be an instant favorite. This easy ice cream recipe is a family staple, perfect for impromptu celebrations and hot afternoons.

What to Serve With No-Churn Cookies and Cream Ice Cream

• Chocolate-dipped waffle cones for a little crunch.
• Warm brownies or blondies for an over-the-top sundae.
• Fresh strawberries for a sweet-and-tangy balance.
• Espresso shots for a cookies-and-cream affogato.

How to Store This Homemade Ice Cream

Store in an airtight, freezer-safe container. It’ll stay good for about 2 weeks, but let’s be real—it won’t last that long.

Let it sit on the counter for 5–10 minutes for the best texture before scooping. That’s the sweet spot between rock-hard and perfect scoopability.

FAQs About No-Churn Cookies and Cream Ice Cream

Can I use a different cookie?

Absolutely! Try chocolate chip, peanut butter, or even gingersnaps.

Can I make it dairy-free?

Yes! Use coconut cream and a plant-based condensed milk.

Can I use low-fat cream?

It won’t whip the same—full-fat is best for that luscious texture.

Does this taste like store-bought?

Better. Creamier, fresher, and full of cookie chunks.

Scoop Into Summer Anytime

Whether it’s peak July or you’re just dreaming of warm weather, this no-churn cookies and cream ice cream brings the summer vibes with every bite. Creamy, cookie-packed, and unbelievably easy, it’s the homemade ice cream you’ll come back to again and again. So grab your favorite spoon—it’s time for a frozen treat that checks all the boxes.

No-Churn Cookies and Cream Ice Cream: A Creamy Dream Without the Fuss

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• Author: Amanda Thompson
• Total Time: 4 hours 15 minutes (includes freezing time)
• Yield: About 1.5 quarts (6–8 servings) 1x

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Description

No-Churn Cookies and Cream Ice Cream is a creamy, indulgent dessert made with just five ingredients—no machine required. Packed with Oreo cookie chunks and a rich vanilla base, it’s the ultimate summer treat you can make right in your kitchen.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) heavy whipping cream

• 1 can (397 g) sweetened condensed milk

• 1 tsp (5 ml) vanilla extract

• 16–20 Oreo cookies, coarsely crumbled

• 1 tbsp (15 ml) chocolate syrup (optional)

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Instructions

1. In a large bowl, whip heavy cream on high until stiff peaks form (about 3–4 minutes).

2. In another bowl, mix sweetened condensed milk and vanilla.

3. Gently fold the milk mixture into the whipped cream until combined.

4. Fold in coarsely crumbled Oreos.

5. Optional: swirl in chocolate syrup.

6. Transfer to a freezer-safe container, smooth the top, and cover. Freeze for at least 4 hours.

7. Let it sit at room temp 5–10 minutes before scooping.

Notes

Use chilled cream for the best whipping results.

Keep Oreo chunks large for better texture.

Customize with add-ins like peanut butter, pretzels, or chocolate chips.

Store tightly covered to avoid freezer burn.

Softens best after a short rest on the counter before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Churn / Freezer
• Cuisine: American