Get the Recipe:
All the Cookies No-Churn Ice Cream
This easy no-churn ice cream is packed with an assortment of cookies for a fun twist on cookies and cream. Every bite is different! Perfect for using up extras or customizing with your favorites.
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.
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