This No Churn Cookies and Cream Ice Cream is rich, creamy, and packed with chunks of chocolate sandwich cookies—no ice cream maker required. With just 6 simple ingredients, it’s the easiest way to enjoy homemade ice cream in any season.
If you’ve never made no-churn ice cream before, this cookies and cream version is the perfect place to start. It’s ultra-creamy, full of crushed chocolate sandwich cookies, and comes together with just 6 ingredients—no ice cream maker or cooking required.
Simply whip, fold, freeze, and scoop! Whether you’re making it for a summer treat, a birthday party, or just to satisfy your sweet tooth, this easy ice cream delivers that classic cookies and cream flavor with minimal effort.
Ingredient notes and substitutions
- Milk: I recommend using whole milk for the richest, creamiest ice cream.
- Vanilla: You can use vanilla extract or clear vanilla extract for whiter ice cream. You could also use vanilla bean paste.
- Cookies: Feel free to use Oreos or a similar brand of chocolate sandwich cookies.
How to make no churn cookies and cream ice cream
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a medium bowl, whisk together the milk, sugar, and salt until the sugar dissolves.
Step 2: Stir in the cream and vanilla extract until combined.
Step 3: Chill for 1 hour.
Step 4: Pour the cream mixture into a freezer-safe storage container (like a loaf pan) and cover with plastic wrap. I like to use a loaf pan, but a similar container will also work.
Step 5: Freeze for about 45 minutes. As soon as it begins to freeze around the edges, mix it vigorously with a whisk, handheld electric mixer, or immersion blender.
Step 6: Stir in the chopped Oreos.
Step 7: Continue to freeze, mixing it every 30 minutes, until it is frozen through, about 3 hours. Keep frozen until ready to serve.
Recipe Tips!
- Variations: You can change up the flavor of the ice cream by using different flavors of sandwich cookies. For example, you could use mint sandwich cookies and 1/4 teaspoon of peppermint extract in place of part of the vanilla extract.
- Serving: You can serve the ice cream in a cup or a cone, topped with hot fudge, or in a banana split with other flavors like vanilla ice cream and black forest ice cream.
Storage
Store any leftover ice cream in an airtight container in the freezer. The ice cream will keep for up to 2 weeks when properly stored in the freezer.
More no churn ice cream recipes!
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No Churn Cookies and Cream Ice Cream
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch salt
- 2 cups heavy whipping cream cream
- 2 teaspoons vanilla extract
- 1 cup chopped sandwich cookies like Oreos
Instructions
- In a medium bowl, whisk together the milk, sugar, and salt until the sugar dissolves.1 cup whole milk, 3/4 cup granulated sugar, Pinch salt
- Stir in the cream and vanilla extract until combined.2 cups heavy whipping cream cream, 2 teaspoons vanilla extract
- Chill for 1 hour.
- Pour the cream mixture into a freezer-safe storage container (like a loaf pan) and cover with plastic wrap.
- Freeze for about 45 minutes. As soon as it begins to freeze around the edges, mix it vigorously with a whisk, handheld electric mixer, or immersion blender.
- Stir in the chopped Oreos.1 cup chopped sandwich cookies
- Continue to freeze, mixing it every 30 minutes, until it is frozen through, about 3 hours.
- Keep frozen until ready to serve.
Nutrition
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Comments & Reviews
S says
Can honey or maple sugar be used instead of sugar?
Kate Dean says
Hi! Unfortunately, using honey or maple syrup will change the consistency of the ice cream.