No-churn cookies and cream ice cream is the best (and easiest way!) to cool off on a hot summer day. The best part – this is a 3-ingredient recipe!
It’s a heat wave and I’m making ice cream. I have a serious love of no-churn ice cream. It’s so easy. It starts with two ingredients
How could you not love it?
It’s time, however, to change it up. One of my all-time favorite ice cream flavors is cookies and cream. I could have broken out one of my two ice cream makers (yeah… I like ice cream). Instead, I went the much easier route and made this recipe.
To get started, place one scoop of the whipped cream into the sweetened condensed milk and stir it together with a spatula. Then add the rest of the whipped cream and cookie dust. Stir with your spatula until it is mixed together.
It’s time to pour it into a freezer-safe container!
Pour half of the whipped cream mixture into your container and then sprinkle half of the cookie chunks on top of that. Repeat with the remaining ingredients, pouring the rest of the whipped cream and cookie chunks on top of the cookie chunks.
Cover the container with wax paper and put it in the freezer for 6 hours.
And that’s it! The whole process takes about 10 minutes to prep and can remain in your freezer for up to 2 weeks. It can’t get any easier than that to make homemade no-churn cookies and cream ice cream.
What container should I use to make no-churn ice cream?
I use a bread pan but have also used glass baking dishes. I lined my pan with wax paper but that isn’t necessary.
If you want to cut your ice cream into slices, the wax paper does help you pull the whole ice cream “loaf” out of the pan – just an idea if you want a change from ice cream bowls or cones.
Mixture will keep for up to 2 weeks in the freezer. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 464 Total Fat: 31g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 87mg Sodium: 136mg Carbohydrates: 41g Fiber: 1g Sugar: 36g Protein: 7g
Mixture will keep for up to 2 weeks in the freezer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.