Making ice cream is one of my favorite treats to make because it’s ice cream and it’s so fun to make. I am a cravings girl so having some of my favorite ice cream flavors on hand is always a good idea for me. The reason why I love this recipe so much is because it’s no churn, meaning you don’t need an ice cream maker and you can make almost any flavor you want just using two simple ingredients.

All you need for this recipe and many other no churn ice cream recipes is some heavy whipping cream and sweetened condense milk. That’s it! Once you have the cream and milk mixed up, you can add in any other ingredients such as cookie pieces, brownies, candies, extracts, cake; pretty much anything.

Since we’re making no churn cookies and cream ice cream, chocolate sandwich cookies are necessary. The amount of cookies you add is entirely up to you. I like a lot of cookie pieces in mine but if you prefer more ice cream than cookie that’s fine too. This recipe is very rich, creamy, and reminiscent of warm summer days at the ice cream parlor with my family. It’s a favorite and I hope you enjoy it with your family!

How to make No churn cookies and cream ice cream

Step 1

Crush or rough chop about 12-14 cookies, these will be mixed in the cream. Once chopped, set them aside until you are ready for them. In a large bowl and using an electric mixer fitted with a whisk attachment, whisk the heavy whipping cream on high until you achieve stiff peaks. Don’t over mix! Fold in the sweetened condensed milk and vanilla extract until the cream and milk are mixed well. Stir in the crushed cookies and mix everything together.

Step 2

Line your loaf pan or 8 x 8 pan with parchment paper and pour the ice cream mixture into the pan. Top the mixture with the remaining chopped cookies then cover it with foil and freeze it for at least 8 hours or overnight. Enjoy!

Let’s get started!