No Churn Cookies and Cream Ice Cream
Easy No Churn Cookies and Cream Ice Cream Recipe made with just four simple ingredients! This rich, creamy homemade ice cream is packed with crushed Oreos and comes together in minutes with no ice cream maker required.
Servings: 10 servings
Calories: 312kcal
Ingredients
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups crushed Oreos
Instructions
- Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. A hand mixer can also be used.
- Beat on medium-high speed for 2-3 minutes, Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2-3 minutes, or until the cream forms stiff peaks.
- Add the sweetened condensed milk and vanilla extract and fold them together gently. Once all of the sweetened condensed milk has been incorporated, add the Oreos and fold them in gently.
- Transfer the mixture to a loaf pan or a silicone ice cream tub and wrap it with plastic wrap or place it in an airtight freezer bag.
- Place the ice cream in the freezer overnight (or at least 12 hours). Store the ice cream in an airtight container in the freezer for up to one month.
Nutrition
Serving: 1g | Calories: 312kcal | Carbohydrates: 24g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 54mg | Sodium: 137mg | Potassium: 121mg | Fiber: 1g | Sugar: 15g | Vitamin A: 701IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 4mg