Imagine creating a decadent, restaurant-quality dessert without an ice cream machine, complicated techniques, or hours of preparation. This Easy No Churn Cookies and Cream Ice Cream is your ticket to instant dessert gratification! With just a few simple ingredients and minimal effort, you'll transform basic pantry staples into a luxuriously smooth, cookie-studded frozen treat that will have everyone begging for seconds. Whether you're a novice cook or a seasoned dessert enthusiast, this recipe is about to become your new secret weapon for impressing family and friends.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies
Instructions
- Chill a large mixing bowl and whisk or electric mixer attachments in the refrigerator for 15 minutes before starting to ensure the cream whips perfectly.
- Pour the heavy cream into the chilled bowl and begin whipping on medium-high speed. Whip until stiff peaks form, which typically takes 3-4 minutes. The cream should stand up in firm, distinct peaks when the whisk is lifted.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract. Stir until well blended.
- Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula. Use a light, circular motion to maintain the cream's airy texture, being careful not to deflate the whipped cream.
- Crush the chocolate sandwich cookies into small, uneven pieces. You can do this by placing them in a sealed plastic bag and gently crushing with a rolling pin or the back of a spoon.
- Fold approximately three-quarters of the crushed cookies into the cream mixture, reserving some for topping.
- Transfer the mixture to a freezer-safe container, such as a loaf pan or plastic container. Smooth the top with a spatula and sprinkle the remaining cookie crumbs over the surface.
- Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight, until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Temperature Matters: Always chill your mixing bowl and whisk before whipping cream to ensure maximum volume and stability.
- Whip with Precision: Watch your cream carefully while whipping. Stop when stiff peaks form to avoid turning it into butter.
- Fold Gently: Use a light, circular motion when incorporating condensed milk and cookies to maintain the whipped cream's airy texture.
- Cookie Crushing Technique: Place cookies in a sealed bag and crush with a rolling pin for uniform, varied-sized pieces that distribute evenly.
- Freezing Hack: Cover the surface with plastic wrap directly touching the ice cream to prevent ice crystals from forming.
- Serving Suggestion: Let the ice cream sit for 5-10 minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 30g
Protein: 4g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 90mg
