If you’re a fan of Oreo cookies and velvety smooth ice cream, get ready to fall in love! This Cookies and Cream Ice Cream is creamy, rich, and loaded with chunks of chocolate sandwich cookies in every bite. It’s the ultimate treat for hot summer days, late-night cravings, or just because. And the best part? You don’t even need an ice cream maker!

Why You’ll Love This Cookies and Cream Ice Cream

This homemade version is even better than store-bought and here’s why:

No-Churn & No-Fuss: Just mix, freeze, and enjoy no fancy machine needed.
Extra Creamy Texture: Thanks to whipped cream and sweetened condensed milk.
Loaded with Cookies: You get cookie chunks in every single bite.
Kid-Friendly & Party-Perfect: It’s a guaranteed hit with kids and adults alike.
Customizable: Use your favorite chocolate sandwich cookie or even try gluten-free versions!

Ingredients in Cookies and Cream Ice Cream

This recipe uses just a few ingredients, and they all work together to make the creamiest, dreamiest ice cream.

Heavy Whipping Cream (cold): Whips up to give the ice cream body and a light, fluffy texture.
Sweetened Condensed Milk: Adds sweetness and creates a soft, scoopable texture.
Vanilla Extract: For that warm, sweet flavor boost.
Chocolate Sandwich Cookies (like Oreos): Crushed into chunks—not crumbs—for that iconic cookies-and-cream bite.

Instructions

Making this ice cream is a breeze. Let’s whip it up!

1. Crush the Cookies: Break up the cookies into bite-sized pieces some small, some chunky for the perfect texture.

2. Whip the Cream: In a large bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes).

3. Add the Sweetened Condensed Milk and Vanilla: Gently fold in the sweetened condensed milk and vanilla extract with a spatula. Mix until just combined don’t deflate the whipped cream.

4. Fold in the Cookies: Add the crushed cookies and gently stir them in. Don’t overmix you want nice cookie pockets!

5. Transfer & Freeze: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover tightly with foil or plastic wrap, and freeze for at least 6 hours or overnight.

6. Scoop & Enjoy: Let it sit at room temp for 5–10 minutes before scooping. Serve in cones, bowls, or straight from the container no judgment here!

Nutrition Facts

Yield: About 6–8 servings
Calories per serving: ~320
(Varies based on the number/type of cookies used)

Preparation Time

Prep Time: 10 minutes
Freeze Time: 6 hours
Total Time: 6 hours 10 minutes

Serving Ideas for Cookies and Cream Ice Cream

Want to level up this frozen delight? Try these fun serving suggestions:

• Serve in waffle cones or chocolate-dipped bowls.
• Top with crushed cookies, chocolate chips, or a drizzle of fudge sauce.
• Sandwich between two cookies for an ice cream sandwich.
• Pair with brownies for a cookies-and-cream sundae.
• Use as a milkshake base with a splash of milk and a blender.

Additional Tips

Make your cookies and cream ice cream the best it can be with these easy tips:

• Chill the bowl and beaters before whipping the cream for faster, fluffier peaks.
• Use name-brand Oreos for the best flavor and texture, but any chocolate sandwich cookie will work.
• Don’t overmix when folding in the whipped crea you want to keep all that lovely air inside.
• Want extra cookies? Crush a few more to sprinkle on top before freezing.
• Use an airtight container to prevent freezer burn and preserve flavor.

FAQ’s

1. Can I use low-fat milk or cream?
For best results, stick to full-fat heavy cream. Lower-fat versions won’t whip as well.

2. Can I make this dairy-free?
Yes, use coconut cream and a dairy-free sweetened condensed milk. It won’t be the same, but it’ll be delicious!

3. Can I add other mix-ins?
Absolutely! Try mini chocolate chips, chopped nuts, or even a swirl of caramel or fudge.

4. How long does this ice cream last in the freezer?
It’s best enjoyed within 2–3 weeks for optimal texture and flavor.

5. Can I use an ice cream maker?
Yes, though it’s not necessary. Just prepare the base, chill, and churn according to your machine’s instructions.

6. What if I want it softer?
Let it sit at room temperature for a few minutes before scooping.

7. Can I use flavored Oreos?
Sure! Mint, peanut butter, or even golden Oreos add a fun twist.

8. Is this gluten-free?
Use gluten-free cookies to make it a safe treat for gluten-sensitive folks.

9. Can I double the recipe?
Yes, just make sure your freezer-safe container is large enough.

10. What if I don’t have vanilla extract?
You can skip it or use a different flavor extract like almond or hazelnut for a unique twist.

Conclusion

This Cookies and Cream Ice Cream recipe is proof that homemade ice cream doesn’t need to be complicated. With just a handful of ingredients and zero special equipment, you can create a rich, creamy, and indulgent dessert that everyone will go crazy for. Whether you’re serving it at a party or treating yourself after dinner, it’s always a good time for cookies and cream. Grab your spoon and dig in!

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