Packed with all your favorite cookies, this no-churn ice cream is the ultimate upgrade to cookies and cream. Easy to make and even easier to love!
There’s something extra fun about turning a classic dessert into something unexpected. This All the Cookies Ice Cream is my take on a treat I tried at a local food market years ago, and it’s stuck with me ever since. Blue Marble’s version (sampled at the Brooklyn Flea) was loaded with an assortment of cookies and went far beyond your usual cookies and cream. Think chocolate chip, oatmeal, shortbread, and more, all swirled into a creamy, no-churn vanilla base.
It was love at first bite, and I knew I had to recreate it at home. This homemade ice cream is easy to make and endlessly customizable. Just mix in your favorite cookies and get scooping!
Why You’ll Love All the Cookie Ice Cream
- No churn, no fuss. Just mix, freeze, and enjoy. No ice cream maker required!
- Fully loaded with cookies. Chocolate chip, oatmeal, shortbread… every bite has a different cookie surprise.
- Perfect for using up extras. Got a few random cookies left over? This is the most delicious way to use them.
- Customizable to your cravings. Use any combination of cookies you love, store-bought or homemade.
- A fun twist on a classic. It’s like cookies and cream ice cream, but turned up a notch (or five). Perfect for cookie lovers, party desserts, or just a little nostalgic indulgence.
Key Ingredients
- Sweetened condensed milk – Adds richness and sweetness while helping create that creamy, scoopable texture without churning.
- Heavy cream – Whipped to stiff peaks, it’s the base that gives the ice cream its structure and light texture.
- Vanilla extract – Brings warm flavor and ties together all the cookie mix-ins.
- Salt – Just a pinch balances the sweetness and enhances the other flavors.
- Cookie pieces – The star of the show! Use any mix of cookies (crunchy or soft!) for a fun variety of textures and flavors. Chocolate chip, oatmeal, shortbread, and double chocolate are all great picks. See my tips below for more guidance on cookie choices
How to Make All the Cookies Ice Cream
Chill your pan. Place a metal loaf pan (or something similar) into the freezer before you start. This helps the ice cream set faster once it’s mixed.
Whisk the base. In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt until combined.
Whip the cream. In a separate bowl, beat the heavy cream until stiff peaks form. This gives the ice cream its structure and fluffy texture.
Fold it all together. Start by mixing a small amount of whipped cream into the condensed milk mixture to lighten it. Then gently fold in the rest.
Freeze partway. Pour the mixture into your chilled pan and freeze for 2 hours. This helps prevent the cookie pieces from sinking.
Add the cookies. Stir in the cookie pieces once the mixture is partially set. If you’d like, sprinkle a few extra pieces on top for a more eye-catching finish. Then freeze for another 3 hours, or until firm and scoopable.
Tips for Success
- Choose cookies with some texture. Crunchy cookies like shortbread or crisp chocolate chip cookies work well and hold up better in the ice cream. A mix of cookie types adds more interest to each bite.
- Avoid overly soft or filled cookies. Cookies with soft centers or fillings (like sandwich cookies with a lot of cream) can get mushy or lose their structure once mixed in.
- Break the cookies into bite-size pieces. You want pieces big enough to notice but small enough to fit easily on a spoon, roughly ½ to 1 inch is a good range.
- Freeze the base before adding cookies. Giving the base a couple of hours to firm up helps keep the cookie bits suspended evenly instead of sinking to the bottom.
- Customize it! Try adding a swirl of peanut butter, caramel, or hot fudge just before the final freeze for even more flavor.
Variations and Serving Ideas
Mix up the cookies. Use whatever you have on hand: chocolate chip, peanut butter, snickerdoodles, gingersnaps, or even brownie chunks for a fudgy twist. Store-bought or homemade both work.
Add a swirl. A ribbon of fudge sauce, caramel, or cookie butter layered in before the final freeze can take it to the next level.
Make ice cream sandwiches. Scoop the ice cream between two sturdy, chewy cookies (like chocolate chip or brownie cookies). Softer cookies work best, and slightly underbaking homemade cookies can help them stay tender even after freezing.
Serve with toppings. A drizzle of chocolate syrup, a dollop of whipped cream, or even more crushed cookies on top adds a fun finishing touch.
How to Store
Freeze in an airtight container. Keep your ice cream in a tightly sealed container to prevent ice crystals and absorb less freezer odor. A metal loaf pan with plastic wrap or a lid works well.
Best within 1 to 2 weeks. For the best texture and flavor, enjoy within a week or two. It will keep longer, but the cookie pieces may start to lose their crunch.
Let it sit before scooping. If the ice cream is too firm straight from the freezer, let it sit at room temperature for 5 to 10 minutes to soften slightly.
A Scoop Full of Cookies
This All the Cookies Ice Cream is such a fun way to use up extra cookies or to make a batch of your favorites just for this. With a rich, creamy base and bites of cookie in every spoonful, it’s the kind of no-churn treat you’ll want to make all summer long.
More No-Churn Ice Cream Recipes
All the Cookies No-Churn Ice Cream
Ingredients
- 14 ounces (397 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (480 ml) heavy cream, cold
- 2 cups bite-size cookie pieces*
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Instructions
- Place a 9"x 5"x 3" metal loaf pan or other similarly sized container in the freezer.
- Whisk together the condensed milk, vanilla, and salt in a large bowl.
- Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until firm peaks form.
- Fold about 1 cup of the whipped cream into the condensed milk mixture. Transfer that mixture to the whipped cream, and gently fold until combined.
- Transfer the mixture to the chilled loaf pan, and cover tightly. Freeze for 2 hours.
- Stir in the cookie pieces. Cover and return to the freezer for 3 hours, or until the ice cream has a scoopable texture.
Video
Notes
- *Use any combination you like. Soft or crunchy cookies will both work. The ice cream pictured was made with chocolate chip, oatmeal, shortbread, and chocolate chocolate chip.
- Store in an airtight container in the freezer up to 2 weeks.
5 Comments on “All the Cookies No-Churn Ice Cream”
yay yay yayyyyy all the cookies!!!
I made “All the Cookies” ice cream for the 4th of July this year. I have to say, this was yummy! All the family loved it too! We were a small group of 9, so it worked perfectly. Plenty left over too for the rest of the week. Quick and easy to make. Thank you for sharing! I had no time for hand churned ice cream this year.
I’m so glad you liked it, Mindy. It’s a big favorite around here, too.
Can I use non-dairy whipped topping rather than whipping cream?
Hi, Rose. I’ve not tried that because I generally don’t use non-dairy whipped toppings. My assumption is that it would work well enough to substitute.