4-Ingredient Cookies and Cream Ice Cream (No-Churn)

This no-churn cookies and cream ice cream is the dessert you make when you need something cold, creamy, and packed with chocolate cookie bits, but you don’t own an ice cream machine. Four pantry ingredients, a bowl, and a whisk get you there.

It comes together in about 15 minutes, then the freezer does the rest. The hardest part is peeking at it every hour while it firms up.

Why This No-Churn Ice Cream Works

The sweetened condensed milk is the secret weapon here. It keeps the ice cream scoopable straight from the freezer, no iciness, no churning. The texture is dense and velvety, not quite airy like a custard base, but in a way that feels extra indulgent.

The crushed chocolate sandwich cookies soften just enough as it freezes. You get small fudgy pockets and occasional larger chunks that stay crisp. The vanilla rounds it out with a gentle, clean sweetness.

You don’t need any special gear, just a hand mixer. Which means you can make it on a random Thursday and feel like you pulled something fancy out of the freezer.

Ingredients

• 1 can (14 oz) sweetened condensed milk: the base that makes churning unnecessary
• 2 cups heavy cream, cold: full fat is a must for body and richness
• 1 ½ tsp vanilla extract: use the real stuff if you have it
• 12 chocolate sandwich cookies, coarsely crushed: about 1 ½ cups pieces, a few larger crumbs for crunch
• Pinch of fine sea salt: optional but brightens everything

Variations / Substitutions

• Gluten free: swap in your favorite GF chocolate sandwich cookies
• Mint version: add ¼ tsp peppermint extract with the vanilla and use mint creme cookies
• Extra chocolate: drizzle in ¼ cup warm fudge sauce after layering half the ice cream in the pan, then repeat, and swirl with a knife before freezing
• Dairy-free: use full-fat canned coconut cream instead of heavy cream and a can of sweetened condensed coconut milk; the texture will be a touch icier but still works

If you like this style of no-churn ice cream, the strawberry version with fresh berries is just as simple.

How To Make Cookies and Cream Ice Cream

Step 1: Whip the Cream

Pour the 2 cups cold heavy cream into a large bowl. Using a hand mixer, whip on medium-high until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape when you lift the beaters but still look smooth, not grainy.

Step 2: Fold in the Condensed Milk

Drizzle the entire can of sweetened condensed milk and the 1 ½ tsp vanilla extract over the whipped cream. Use a flexible spatula to gently fold the mixture together, working in deliberate strokes until no white streaks remain. The goal is to keep as much air in the cream as possible, so go slow and stop the moment it looks uniform.

Step 3: Crush and Fold in the Cookies, Then Freeze

Place the 12 cookies in a zip-top bag and crush them with a rolling pin until you have a mix of fine crumbs and larger bite-size pieces. Sprinkle roughly three-quarters of the crushed cookies over the cream base and fold them in with a few broad turns, leaving visible streaks of cookies. Spoon the mixture into a standard 9×5-inch loaf pan, smooth the top, and scatter the remaining cookie pieces across the surface. Press a piece of parchment or plastic wrap directly onto the surface, then freeze until completely firm, at least 6 hours or overnight.

Step 4: Scoop and Serve

Let the ice cream sit on the counter for 5 minutes to soften enough for a smooth scoop. Use a sturdy ice cream scoop dipped in warm water and pull tight rounds straight from the loaf pan. Serve in bowls or waffle cones while the cookies are still cold and the cream is just starting to melt at the edges.

Tips for the Best No-Churn Ice Cream

• Keep your heavy cream as cold as possible. Warm cream won’t whip up as full, and the ice cream ends up denser than intended.
• Crush the cookies by hand rather than using a food processor. A mix of fine crumbs and chunky pieces gives you both the speckled-looking interior and occasional crunchy bites.
• If your loaf pan is shallow, mound the mixture slightly in the center. It settles as it freezes and you’ll avoid a dip in the middle.
• Letting the ice cream sit out those 5 minutes before scooping is non-negotiable. Straight from a hard freeze it’s too firm; that little counter time makes it spoonable without turning soupy.

Scale this recipe up or down without changing the method:

Storing Homemade Ice Cream

• Refrigerate: Not applicable. Keep it frozen.
• Freeze: Store in its loaf pan with a tight layer of parchment and foil, or transfer to an airtight container. It keeps well for up to 2 weeks. After that, the cookies start to soften into the cream and the texture becomes more uniform, though it’s still good.

What To Serve With This Ice Cream

A thick slice of warm brownie or a buttery shortbread cookie is a natural partner, because the contrast between hot and cold makes the cream feel even richer. For something lighter, fresh strawberries with a little sugar and lemon juice cut through the sweetness with a bright, juicy bite.

Frequently Asked Questions

Can I use a different cookie?

Yes. Golden sandwich cookies, peanut butter sandwich cookies, or even chocolate chip cookies work. Just keep the total amount of cookie pieces around 1 ½ cups so the ice cream doesn’t get too crowded.

Why did my ice cream get icy?

The cream likely wasn’t whipped to stiff peaks, or it was overfolded and lost too much air. Make sure your bowl and beaters are completely clean and dry, and stop folding the moment the base looks uniform.

Do I need to add salt?

No, but a tiny pinch rounds out the sweetness and brings the chocolate-cookie flavor forward. Taste the base before freezing; you won’t notice the salt itself.

Can I churn this in an ice cream machine?

Yes. Use the same mixture and churn according to your machine’s instructions, then fold in the crushed cookies at the very end. The texture will be a little lighter and airier than the no-churn version.

Cookies and Cream Ice Cream Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Calories: 345

Ingredients Method Notes

Ingredients

  

• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream, cold
• 1 ½ tsp vanilla extract
• 12 chocolate sandwich cookies, coarsely crushed
• Pinch of fine sea salt

Method

 

1. Whip the cold heavy cream with a hand mixer until stiff peaks form, about 3 to 4 minutes.
2. Fold in the sweetened condensed milk, vanilla, and salt until no streaks remain.
3. Coarsely crush the cookies, fold most of them into the base, transfer to a loaf pan, top with remaining cookies, and freeze until firm, at least 6 hours.
4. Let sit at room temperature for 5 minutes, then scoop and serve.

Notes

The active prep time is about 15 minutes. The freezing step takes at least 6 hours, but overnight gives the best, most scoopable texture. For the cleanest scoops, dip your scoop in warm water and wipe it dry between each pass.