Indulge in a creamy, dreamy dessert with this No Churn Cookies and Cream Ice Cream! This recipe transforms simple ingredients into a deliciously smooth ice cream loaded with chunks of cookies.
In a large bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. This usually takes about 2-3 minutes on medium-high speed.
In another bowl, mix the sweetened condensed milk and vanilla extract until well combined. Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the cream.
Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula and cover with plastic wrap or an airtight lid. Freeze for at least 4 hours or overnight until firm.