You don't need a machine for this. Two cups of heavy cream, one 14-ounce can of sweetened condensed milk, and 12 chocolate sandwich cookies get you a pan of scoopable ice cream in about 3 to 4 hours of freezer time.
The cream does the work. Whip it with the condensed milk until soft peaks hold, and that trapped air is what keeps the finished ice cream soft instead of icy. Fold the cookies in last so they stay in pieces instead of turning to mush.
One thing to know going in: soft peaks, not stiff. If you over-whip, the base gets dense and the ice cream freezes harder. Stop when the beaters leave a trail that slowly sinks back.
Step-by-Step Instructions
1. Whip cream and condensed milk
Pour the cold heavy cream and the whole can of condensed milk into a large chilled bowl. Whip on medium-high until soft peaks form, about 2 to 3 minutes with a hand mixer. The mixture should mound on the beater and fall back slowly.
2. Fold in the cookies
Scatter the crumbled cookies over the top and fold gently with a spatula until they're evenly spread. Stop as soon as the streaks of white disappear.
3. Fill the pan and top
Scrape the mixture into a loaf pan or an 8-inch square pan and smooth the top. Press a few extra cookie pieces into the surface if you like.
4. Freeze
Cover and freeze for 3 to 4 hours, until firm enough to scoop. Check at 3 hours. It should hold a scoop shape without slumping.
Variations
- Use flavored sandwich cookies instead of plain chocolate ones. Strawberry or mint versions both work and change the whole batch.
- Stir in 1/2 cup of white chocolate chips with the cookies for extra crunch.
- Swap 4 of the sandwich cookies for chocolate wafer cookies for a darker, less sweet mix.
How to Store Cookies ‘n’ Cream Ice Cream
Refrigerator
Don't store it here. It melts fast and won't hold its shape.
Freezer
Keep covered in the pan for up to 2 weeks. Press plastic wrap on the surface, then cover the pan tightly.
Reheating
Not applicable. Let it soften on the counter 5 to 10 minutes before scooping if it's been frozen more than a day.
Frequently Asked Questions
Q: Can I make this without a hand mixer?
Yes, but it takes longer. A whisk and a cold bowl will get you to soft peaks in about 8 to 10 minutes of steady work. A stand mixer with the whisk attachment is the easiest option.
Q: Why is my no-churn ice cream icy?
Usually the cream wasn't whipped enough, or the condensed milk was cut down. Soft peaks are the minimum. If the base looks like soup when it goes in the pan, it will freeze icy.
Q: How do I know it's done freezing?
A scoop should hold its shape and release cleanly from the scoop. If it slumps or drips, give it another hour.
Q: Can I use a different pan?
Any freezer-safe pan works. A metal loaf pan freezes faster than glass, and a wider pan sets quicker than a deep one.
Cookies 'n' Cream Ice Cream: No-Churn Freezer Recipe
Two cups of cream, one can of condensed milk, and a sleeve of sandwich cookies make a no-churn ice cream you freeze in 3 to 4 hours. No machine needed.
Ingredients
Instructions
- 1Whip cream and condensed milk — Pour the cold heavy cream and the whole can of condensed milk into a large chilled bowl. Whip on medium-high until soft peaks form, about 2 to 3 minutes with a hand mixer. The mixture should mound on the beater and fall back slowly.
- 2Fold in the cookies — Scatter the crumbled cookies over the top and fold gently with a spatula until they're evenly spread. Stop as soon as the streaks of white disappear.
- 3Fill the pan and top — Scrape the mixture into a loaf pan or an 8-inch square pan and smooth the top. Press a few extra cookie pieces into the surface if you like.
- 4Freeze — Cover and freeze for 3 to 4 hours, until firm enough to scoop. Check at 3 hours. It should hold a scoop shape without slumping.
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