You can make the FLUFFIEST Cookies and Cream Ice Cream (Cookies n Cream?) with just 4 simple ingredients and no special equipment. Find out why I’m obsessed with this wildly-easy recipe.
You’ve got to make yourself a batch of this ridiculously-easy cookies and cream ice cream. This delicious four ingredient recipe takes minutes to prepare.
Scoop it onto a cone, serve it in a bowl with toppings, or straight out of the tub!
Did I mention you don’t need an ice cream maker?
Here’s What You Need
Gather together these basics – 4 ingredients and a couple of simple kitchen tools is all you’ll need!
Ingredients
- Heavy whipping cream: Use chilled whipping cream as the base for your homemade ice cream recipe.
- Sweetened condensed milk: To sweeten the mix – you can adjust the quantity if you like.
- Vanilla extract: Use pure, good-quality vanilla for the best result and vanilla ice cream base flavor.
- Oreo cookies: Any flavor Oreo cookie will work, although I love hte good ol’ faithful originals.
Substitutions and Variations
Check out how to change up this base recipe:
- Flavor add-ins and swirls: Mix other ingredients like crushed candies, chocolate chips, or nuts for added texture and flavor. Mix in swirls of caramel, fudge, or fruit preserves for extra indulgence.
- Texture variations: Adjust the size of cookie chunks to your preference. Use finer crumbs for a smoother texture; leave larger pieces for a crunchier bite. Incorporate layers of different flavors or add-ins for a marbled effect.
Tools to Grab
- Mixing bowl: To mix the ingredients in.
- Plastic bag: To crush the cookies in.
- Rolling pin: To crush the cookies with (an empty wine bottle will do, too, lol).
- Electric mixer with whisk attachment: To whip up the cream.
- Freezer-safe container: To freeze your no churn ice cream in.
How to Make Cookies and Cream Ice Cream: An Easy Guide
Here’s my easy, step-by-step guide to this recipe:
Crush the cookies
Place Oreo cookies in a sealed plastic bag. Crush with a rolling pin or the bottom of a glass, or chop roughly with a knife. Set aside a handful of crushed cookies for topping.
Whip the cream
Use an electric mixer or high-speed blender to whip cream until stiff peaks form. It’ll take 4 minutes or so in a stand mixer or about 20 seconds in a Vitamix.
Mix in condensed milk
In a separate bowl, combine sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture with a spatula until just combined.
Add the cookies
Fold and stir through the crushed Oreo cookies into the mixture until evenly distributed.
Transfer to a container
Pour the mixture into a freezer-safe container and smooth the top. Sprinkle reserved crushed cookies on top.
Freeze
Cover with plastic wrap or a lid and freeze for 4-6 hours or overnight for best results. Serve!
Make Ahead and Storage
You can store ice cream in a freezer-safe container with a lid or plastic wrap. It will stay in the freezer for up to 2-3 weeks.
For the best texture, store the ice cream in a container with minimal air space to prevent ice crystals from forming. It’s best enjoyed within one month.
Let the ice cream sit at room temperature for a few minutes to soften slightly before scooping for easier serving.
Final Notes, Pro Tips + Science-Based Secrets
Here are my top tips and foodie notes as a food scientist:
- Texture balance: Aim for a balance of creamy texture and crunchy cookie bits. The ice cream should be smooth but with noticeable cookie chunks.
- Serve it fresh: For the best flavor and texture, serve the ice cream soon after making or within a few weeks of freezing.
- Chill everything: Make sure your mixing bowl and beaters are well-chilled before whipping the cream. This helps the cream whip better and faster.
- Cookie size: For varied texture, use a mix of fine crumbs and larger pieces of cookies. This adds both creaminess and crunch.
- Avoid ice crystals: To prevent ice crystals, cover the container tightly and minimize air exposure in the freezer.
- Whipping cream: Heavy whipping cream contains a high-fat content, which helps create a stable, creamy texture when whipped. The fat traps air, giving the ice cream its light and airy structure.
- Condensed milk: Sweetened condensed milk provides sweetness AND a creamy base. Its high sugar content, which lowers the freezing point, also helps prevent ice crystals from forming.
FAQs About Cookies and Cream Ice Cream
Just skimming through? Here are a few key take-outs from this recipe post:
Absolutely! You can mix in additional ingredients like crushed candies, chocolate chips, or even swirls of caramel or fudge.
This could be due to insufficient mixing or freezing time. Ensure proper whipping and freeze the ice cream long enough to achieve a creamy texture.
Yes, you can use flavored cream or add extracts like mint or almond to vary the flavor profile. Just adjust the amount of sugar and flavorings accordingly.
Substitute sweetened condensed milk with a lower-sugar or sugar-free alternative. You can also reduce the amount of added sugar, but keep in mind this might affect the texture.
Related: Cupcakes with Oreo Cream Cheese Frosting
Other Frozen Dessert Recipes You’ll Love
Want to try more chilly treats? Here are a few from my bank of frozen sweet treats:
Cookies and Cream Ice Cream
Video
Ingredients
- 2 cups heavy whipping cream, cold
- 1 14-oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 10 Oreo cookies crushed
Instructions
- Prepare Ingredients: Make sure the whipping cream is cold. Chill your mixing bowl and beaters in the refrigerator for about 15 minutes before starting.
- Crush the Cookies: Place the Oreo cookies in a sealed plastic bag and crush them into small pieces using a rolling pin or the bottom of a glass. Alternatively, you can chop them roughly with a knife. Set aside a handful to top the ice cream.
- Whip the Cream: In the chilled mixing bowl, pour the heavy whipping cream. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This should take about 3-4 minutes.
- Mix in Condensed Milk: In a separate large bowl, combine the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream into the condensed milk mixture using a spatula. Be careful not to deflate the whipped cream; fold just until combined.
- Add the Cookies: Gently fold the crushed Oreo cookies into the whipped cream and condensed milk mixture until evenly distributed.
- Transfer to a Container: Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Sprinkle remaining crushed cookies on top.
- Freeze: Cover the container with plastic wrap or an airtight lid and freeze for at least 4-6 hours or until the ice cream is firm. For best results, freeze overnight.
- Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop. Enjoy your homemade cookies and cream ice cream!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the idea, but I’m all for experimentation. Has anyone tried adding a swirl of caramel or maybe even some mint extract to this recipe? I’m thinking about playing around with it this weekend.
It’s wonderful to see simple, delightful recipes that families can enjoy making together. This cookies and cream ice cream recipe seems like a fun way to introduce children to cooking. Great work, Jennifer.
Dear Jennifer, I’m intrigued by the simplicity of this recipe and am tempted to try it. However, I’m wondering if the recipe would still work if I used vegan substitutes for the dairy components. Has anyone experimented with coconut milk or almond milk in place of heavy cream? And what about using a vegan condensed milk?
omg, cookies n cream is my fav ty for this
This was super simple to make, and it’s great coz my toddler loves it. Thanks, Jennifer!
Actually, substituting some of the cream for Greek yogurt can add a protein kick while maintaining creaminess. Tried it myself, works great.
While I appreciate the simplicity of this recipe, I must say that using heavy cream and condensed milk could be quite heavy for some. I’ve had success making a lighter version using half-and-half and a natural sweetener like honey. Has anyone else tried a lighter version?
Samantha, could you share how you adjusted the quantities for the lighter version?
tried a lighter version too, wasn’t as creamy but still good!
made this for my roomies and it was a hit. Who knew i could make ice cream lol.
I was wondering if there’s a way to make this cookies and cream ice cream with a lower sugar content without compromising the texture or taste too much. Has anyone tried using alternatives to condensed milk or a specific type of cookie that’s lower in sugar?
hey Jennifer, just tried your cookies and cream ice cream recipe. gotta say, it’s super easy and the result is just awesome. my kids loved it. thanks a lot for sharing this!