No Churn Cookies and Cream Ice Cream
No churn cookies and cream ice cream is creamy and loaded with Oreo cookies. Requires only three ingredients and comes together in a snap!
Servings 6
Calories 691kcal
Ingredients
- 2 cups heavy whipping cream
- 1-14 ounce can sweetened condensed milk
- 1 1/2 cups crushed Oreo cookies
Instructions
- 1. Place the Oreo cookies in a ziplock baggie and using a rolling pin pound down the cookies to your desired size. You can also use a food processor.
- 2. Add the cream to a medium-sized bowl, using a hand mixer beat the cream on high until stiff peaks begin to form.
- 3. Once the cream begins to form stiff peaks, add the condensed milk and Oreo crumbs and whisk again until the Oreos bits are evenly distributed throughout the mixture
- 4. Pour the mixture into a 9x11 inch loaf pan and allow to set in the freezer for 4-6 hours, or until it is firm in the middle.
- 5. Serve and enjoy!
Notes
While the ice cream will be ready to serve after 4-6 hours in the freezer but is best overnight.
The ice cream will last for 1-2 months in the freezer when covered with plastic wrap. Or placed in an ice cream container like this one.
While the recipe uses finely crushed Oreos, you can use larger chunks as well to get a different texture.
Nutrition
Serving: 1g | Calories: 691kcal | Carbohydrates: 71g | Protein: 10g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 265mg | Fiber: 1g | Sugar: 59g
