Dessert: United States – No-Churn Cookies and Cream Ice Cream

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 6 hrs

Total 6 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) cold heavy whipping cream
1 can (14 oz (396 g)) sweetened condensed milk
2 tsp (10 ml) pure vanilla extract
1 / 8 tsp (0.625 ml) fine salt (optional)
20 chocolate sandwich cookies (e.g., Oreo), coarsely chopped (about 2 cups (50 g))

Show original ingredient measurements

2 cups (480 ml) cold heavy whipping cream
1 can (14 oz / 396 g) sweetened condensed milk
2 tsp (10 ml) pure vanilla extract
1 / 8 tsp fine salt (optional)
20 chocolate sandwich cookies (e.g., Oreo), coarsely chopped (about 2 cups / 50 g)

Instructions

Place a mixing bowl and beaters in the freezer for 10 minutes to chill.
In the chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, 2–3 minutes.
In a separate large bowl, whisk together the sweetened condensed milk, vanilla, and salt (if using).
Gently fold the whipped cream into the condensed milk mixture in 2–3 additions until no streaks remain.
Fold in the chopped cookies, reserving a small handful for topping if desired.
Transfer the mixture to a 9x5-inch loaf pan or similar freezer-safe container. Smooth the top and sprinkle with any reserved cookie pieces.
Cover tightly with plastic wrap or a lid and freeze until firm, at least 6 hours or overnight.
Let sit at room temperature for 5 minutes before scooping. Store covered in the freezer for up to 2 weeks.