If you’re craving something cold, creamy, and bursting with nostalgic flavor, you’re in the right place. This guide dives into one of the easiest and most loved frozen desserts around—no-churn cookies and cream ice cream.
What’s the big deal? Well, you don’t need an ice cream machine. You don’t even need to babysit it while it churns. All you need is a few ingredients, a bit of mixing, and a little patience while it freezes.
This article will walk you through everything—from how no-churn works, to why cookies and cream is the flavor of childhood dreams, to variations, storage, FAQs, and more. You’ll find each part loaded with tips, tweaks, and flavor fun to level up your freezer game. So, let’s dig right into the creamy world of DIY indulgence.
Introduction to No-Churn Cookies and Cream Ice Cream
What is No-Churn Ice Cream?
No-churn ice cream is exactly what it sounds like—ice cream that doesn’t require an ice cream maker. Unlike the traditional churned versions that need constant motion and machinery to form a creamy texture, this style relies on whipped cream to trap air and sweetened condensed milk for smoothness.
When these two meet, magic happens. The result? A luxuriously creamy dessert that feels like you’ve put in hours of effort, when really, you haven’t. And trust us, that first spoonful is enough to convince anyone it came straight from a specialty shop.
Why Go No Churn?
There are a dozen reasons to love it, but here are the top three:
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Simplicity: No fancy machines, no heating, no eggs. Just mix, freeze, and scoop.
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Speed: Preparation takes under 15 minutes—yep, that fast.
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Flexibility: You can mix in anything your sweet tooth desires—chocolate chips, peanut butter swirls, or fruit chunks.
The Irresistible Charm of Cookies and Cream
Now, why cookies and cream? Let’s be honest—it’s one of the most beloved flavors for a reason. There’s just something magical about that blend of crisp cookie pieces nestled in velvety vanilla ice cream. It hits all the right notes: sweet, crunchy, creamy, and nostalgic.
It’s also a crowd-pleaser. Kids love it. Adults sneak extra spoonfuls of it. And when it’s homemade, the flavor is even better—because you get to choose how many cookies to crumble in (hint: more is more).
Next, we’ll break down the building blocks: the ingredients that make this frozen treat a winner, and the tools that’ll help you whip it up like a pro.
Understanding No-Churn Ice Cream
How No-Churn Ice Cream Works
No-churn ice cream skips the hard parts. You don’t need to cook anything. You don’t need an ice cream maker. Just two main ingredients do all the work: heavy cream and sweetened condensed milk.
Here’s what they do:
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Heavy cream gives the ice cream its body. When whipped, it holds air. That’s what makes it light and fluffy.
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Sweetened condensed milk adds sweetness. It also keeps the texture smooth after freezing.
You mix them. Then you add your favorite flavors, like crushed cookies. After that, just freeze it. That’s all.
Why It’s So Popular
Let’s face it—most of us want easy recipes. This one ticks all the boxes.
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No stress. No tricky steps or tools.
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Quick prep. Takes about 10 to 15 minutes to mix everything.
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No special gear. Just a bowl, a mixer, and a spoon.
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Tastes amazing. Creamy, rich, and full of flavor.
It’s perfect when you want something sweet but don’t want to wait hours or deal with complicated instructions.
The Magic of Simplicity
This method works because whipped cream holds air. That air gives the ice cream its soft feel. The condensed milk locks it all together and keeps it from freezing too hard.
Add-ins like cookies, chocolate, or fruit give you endless choices. That’s part of the fun. You get to create something that feels store-bought, but made just how you like it.
Up next, we’ll get into the real stars of the show—the ingredients and tools you’ll need to make your no-churn cookies and cream ice cream.
Ingredients and Tools for No-Churn Cookies and Cream Ice Cream
The Basic Ingredients
You only need a few things. But each one matters. Let’s go over the essentials:
Heavy Whipping Cream
This is what makes your ice cream smooth and fluffy. Use full-fat cream. Low-fat won’t work the same way. It needs to be cold before you whip it.
Sweetened Condensed Milk
This adds sweetness. It also helps the ice cream stay soft after freezing. Don’t confuse it with evaporated milk. They are not the same.
Vanilla Extract
It gives a nice background flavor. Even though it’s a small amount, it makes a big difference.
Chocolate Sandwich Cookies
Use Oreos or any similar cookie. Crush them a bit, but not too fine. You want some chunks for texture.
Optional Add-Ins
Want to level it up? Add mini chocolate chips, a spoonful of peanut butter, or even caramel swirls. These are not required but can make it more fun.
Tools You’ll Need
You don’t need much to make this recipe work. But here’s what helps:
Mixing Bowl and Mixer
A hand or stand mixer will help you whip the cream. You can do it by hand, but it takes longer.
Spatula
You’ll need it to gently fold the cream and cookies into the mixture. It helps keep the fluffiness.
Loaf Pan or Freezer-Safe Container
This is where the ice cream will sit. A metal loaf pan works well, but any container with a lid will do.
Plastic Wrap or Lid
You need to cover the ice cream. It keeps out freezer smells and helps it set right.
Once you’ve got your ingredients and tools ready, you’re just a few steps away from making your own creamy, dreamy cookies and cream ice cream. Let’s move on to how to make it, step by step.
Step-by-Step Guide to Making No-Churn Cookies and Cream Ice Cream
Follow These Simple Steps
You’ve got your ingredients. Your tools are ready. Now it’s time to bring it all together.
Step 1: Chill Your Mixing Tools
Place your bowl and beaters in the freezer. Let them chill for 10 to 15 minutes. This helps the cream whip faster.
Step 2: Whip the Cream
Pour the cold heavy cream into the chilled bowl. Beat it until stiff peaks form. It should be thick but not grainy. Stop once it holds its shape.
Step 3: Mix the Condensed Milk and Vanilla
In a separate bowl, mix the sweetened condensed milk with the vanilla extract. Stir until smooth.
Step 4: Combine the Mixtures
Take the whipped cream. Slowly fold it into the condensed milk mixture. Do this gently. Use a spatula. Don’t stir too hard. You want to keep the air in the cream.
Step 5: Add the Cookies
Crush your cookies. Not too fine. Mix most of them into the base. Save a few pieces for the top.
Step 6: Fill the Pan
Pour the mixture into your container or loaf pan. Smooth the top. Sprinkle the rest of the cookies over it.
Step 7: Freeze It
Cover the container. Use a lid or plastic wrap. Place it in the freezer. Let it sit for at least 6 hours. Overnight is even better.
Quick Tips for Success
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Don’t over-mix the cream. Stop once it forms peaks.
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Use cold tools and ingredients.
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Fold, don’t stir. It keeps the texture light.
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Don’t skimp on the cookies!
You’re done! The hardest part is waiting. But once it’s frozen, you’re ready to scoop and enjoy. Next, we’ll look at fun ways to make it your own.
Fun Variations and Creative Twists
Try Something New
Cookies and cream is a classic. But don’t stop there. You can mix things up with a few fun changes. Let’s look at some easy ways to twist your ice cream.
Change the Cookies
Use Different Flavors
Swap the regular cookies for something new. Try mint chocolate cookies. Use golden sandwich cookies. Even chocolate chip cookies work great.
Go Gluten-Free
Need a gluten-free option? Use gluten-free sandwich cookies. The taste is just as good.
Add Extra Flavors
Chocolate Lovers
Mix in mini chocolate chips. Or add cocoa powder for a double chocolate flavor.
Nutty Delight
Stir in chopped almonds or crushed peanuts. They add crunch and a salty touch.
Fruity Swirls
Try strawberry or raspberry jam. Swirl it in before freezing. It adds color and a fruity twist.
Caramel or Peanut Butter
Add a few spoonfuls of caramel or peanut butter. Don’t mix it fully. Swirl it through with a knife.
Make It Vegan
Want a dairy-free version? Here’s what to do:
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Use full-fat coconut milk instead of cream.
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Replace sweetened condensed milk with condensed coconut milk.
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Make sure your cookies are dairy-free.
It’s that simple. And still delicious.
With these small changes, your ice cream will never be boring. You can enjoy a new version every week. Coming up next: how to store it the right way and serve it like a pro.
Storage and Serving Tips
Keep It Fresh
Once your ice cream is ready, you’ll want to keep it tasting great. Here’s how to store it the right way.
Use an Airtight Container
Choose a container with a tight lid. It keeps air out and stops freezer smells from getting in. A loaf pan covered with plastic wrap works too.
Freeze Right Away
After mixing, freeze the ice cream at once. Don’t leave it out. It needs to stay cold to keep its texture.
How Long Can You Keep It?
No-churn ice cream is best in the first 2 to 3 weeks. It’s safe for longer, but it may get icy or lose flavor.
Avoid Refreezing
Don’t let it melt and then freeze it again. That changes the texture and can make it icy.
Serving Ideas
Make your ice cream look as good as it tastes.
Scoop and Top
Scoop into bowls or cones. Add crushed cookies on top. Drizzle chocolate syrup if you like.
Make Ice Cream Sandwiches
Place a scoop between two cookies. Press gently. Freeze for 10 minutes. Enjoy a fun frozen treat.
Serve With Baked Goods
This ice cream pairs well with brownies or warm chocolate cake. The mix of warm and cold is amazing.
Now that you’ve learned how to store and serve it, let’s go over some common questions people ask. You might find answers to things you didn’t even know you were wondering.
Frequently Asked Questions (FAQ)
Answers to Common Questions
People often ask about making and storing no-churn cookies and cream ice cream. Here are the answers to the most popular ones.
Can I use low-fat cream?
No. You need full-fat heavy cream. It whips better and makes the ice cream creamy. Low-fat cream won’t give the same results.
Can I use regular milk instead of condensed milk?
No, you can’t. Sweetened condensed milk is thick and sweet. Regular milk is too thin and has no sugar.
How long does it take to freeze?
It takes at least 6 hours to set. For best results, freeze it overnight. That gives the ice cream the right texture.
Can I add more cookies?
Yes! Add as many as you like. Just don’t add so much that it makes the ice cream dry or crumbly.
What if I don’t have vanilla extract?
You can skip it. But your ice cream may taste a little flat. Vanilla adds warmth and depth. A small amount makes a big difference.
Can I refreeze melted ice cream?
No. Once it melts, the texture changes. Refreezing it makes it icy and less creamy.
Can I use other mix-ins?
Yes! Add caramel, fruit, candy, or nuts. Just fold them in gently before freezing.
Now that all your big questions are answered, let’s wrap everything up. We’ll close with a few last tips and why this dessert is one you’ll want to make again and again.
Conclusion
No-churn cookies and cream ice cream is simple, fast, and full of flavor. You don’t need special tools. You don’t need fancy steps. Just mix, freeze, and enjoy.
The ingredients are easy to find. The process is quick. And the taste? Just like the ice cream shop—maybe even better.
You can stick with the classic recipe. Or try fun add-ins and twists. You can make it your own. That’s the best part.
It’s perfect for hot days. Or for late-night cravings. Or when you want to impress guests without much effort.
So go ahead—give it a try. Once you taste your homemade scoop, you’ll wonder why you ever bought ice cream at the store.
And who knows? This might just become your new favorite dessert to make at home.
Print
No-Churn Cookies and Cream Ice Cream: The Ultimate Homemade Treat
- Total Time: 6 hours (includes freezing time)
- Yield: 6-8 servings 1x
Description
No-Churn Cookies and Cream Ice Cream is the ultimate homemade treat that delivers creamy, dreamy goodness without any fancy machines. With just a few ingredients and simple steps, you can make a rich, vanilla-based ice cream filled with crunchy cookie bits. It’s fast, easy, and perfect for a sweet craving or sharing at a gathering.
Ingredients
For the Ice Cream:
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2 cups heavy whipping cream (full-fat)
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1 can (14 oz) sweetened condensed milk
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1 tsp vanilla extract
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16 Oreo cookies (crushed, with some whole for topping)
Optional Add-Ins:
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Mini chocolate chips
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Peanut butter (swirl)
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Caramel (swirl)
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Crushed fruit (like strawberries or raspberries)
Instructions
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Chill the Tools:
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Place your mixing bowl and beaters in the freezer for 10-15 minutes before using. This helps the cream whip faster.
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Whip the Cream:
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Pour the cold heavy cream into the chilled bowl. Beat it until stiff peaks form. The cream should be thick but not grainy.
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Mix the Condensed Milk and Vanilla:
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In another bowl, mix the sweetened condensed milk and vanilla extract. Stir until smooth.
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Combine the Mixtures:
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Gently fold the whipped cream into the condensed milk mixture with a spatula. Be careful not to deflate the whipped cream.
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Add the Cookies:
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Crush the Oreo cookies (some fine, some in larger pieces). Fold most of them into the mixture, saving a few for topping.
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Fill the Pan:
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Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula and sprinkle the remaining crushed cookies on top.
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Freeze:
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Cover the pan with plastic wrap or a lid and place it in the freezer. Let it freeze for at least 6 hours, but overnight is best.
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Notes
Ensure your mixing tools are cold to make whipping the cream easier.
Feel free to add extra cookies or other mix-ins like chocolate chips or fruit.
This recipe can be made vegan by substituting coconut milk and using dairy-free cookies.
- Prep Time: 15 minutes
- Cook Time: No cooking required
- Category: Dessert
- Method: No-bake (freezing)
- Cuisine: American