Cookies And Cream Ice Cream Recipe | No Churn Ice Cream
Servings: 8 servings
Calories: 457kcal
Calories: 457kcal | Carbohydrates: 43g | Protein: 7g | Fat: 30g | Fiber: 1g | Sugar: 37g
Ingredients
- 2 cups Heavy Whipping Cream
- 14 oz Sweetened Condensed Milk
- 1 1/2 cups Chocolate Sandwich Cookies crushed
- 2 tsp Vanilla Extract
Instructions
- Crush the Cookies. Place the chocolate sandwich cookies in a resealable bag and crush them using a rolling pin. You can also use a food processor for finer crumbs.
- Whip the Cream. 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.
- Combine with Sweetened Condensed Milk. 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.
- Fold in the Cookies. Gently fold the crushed cookies into the ice cream base until evenly distributed.
- Freeze. 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.
- Serve. Scoop the ice cream into bowls or cones and enjoy! This creamy and crunchy dessert is perfect for any occasion.