This Easy Homemade Cookies and Cream Ice Cream is a treat! It’s creamy, sweet, and filled with crunchy cookie goodness. You won’t need an ice cream maker, so no fancy tools required!
Pour the mixture into a container, toss in some crushed cookies, and freeze. When it’s time to serve, get ready for happy faces. Trust me, once you taste it, you’ll want to share—maybe! 🍦
Key Ingredients & Substitutions
Heavy Whipping Cream: This is the base to your ice cream. It gives it that lovely creamy texture. If you’re looking for lighter options, you can use half-and-half, but the texture may not be as rich.
Sweetened Condensed Milk: This ingredient adds sweetness and creaminess without needing an ice cream maker. If you want to avoid sugar, look for sugar-free versions or try making your own by reducing regular milk and sugar.
Vanilla Extract: A must for flavor! If you prefer, you can use vanilla bean paste or the seeds from a vanilla pod for a stronger flavor. Also, almond extract can add a nice twist.
Chocolate Sandwich Cookies: Oreos are classic, but you can experiment with other types like chocolate wafer cookies or even homemade cookies. Gluten-free cookies can work too if needed!
How Can I Get Perfectly Whipped Cream?
Whipping cream might seem tricky, but it’s easy! Start with your bowl and beaters chilled for best results. This helps the cream whip up faster.
- Pour the heavy cream into a large mixing bowl. Use an electric mixer on medium speed.
- Whip until you see stiff peaks. This means you can hold the peaks without them falling over.
- Be careful not to overwhip, or you may end up with butter!
Once you’re there, you’re ready to mix it into the other ingredients for that light and airy ice cream texture.
Easy Homemade Cookies and Cream Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 15-20 chocolate sandwich cookies (like Oreos), roughly chopped
How Much Time Will You Need?
This delightful ice cream takes about 15 minutes to prepare. After that, it needs to freeze for at least 6 hours (or overnight for a firmer texture). So, set aside a little time for freezing, and your treat will be ready to enjoy later!
Step-by-Step Instructions:
1. Whip the Cream:
Start by pouring the heavy whipping cream into a large mixing bowl. Using an electric mixer, whip the cream on medium-high speed until you form stiff peaks. This should take about 2-3 minutes. When it’s ready, the cream will hold its shape nicely.
2. Mix the Base:
In a separate bowl, combine the sweetened condensed milk and the vanilla extract. Stir them together until well combined. This mixture will give your ice cream its creamy sweetness.
3. Combine the Mixtures:
Carefully fold the whipped cream into the sweetened condensed milk mixture. Use a spatula to gently mix them, making sure to maintain the light and airy texture of the whipped cream.
4. Add the Cookies:
Now it’s time to add the fun part! Fold in the roughly chopped chocolate sandwich cookies, ensuring they’re evenly distributed throughout the mixture. This will give your ice cream that delicious cookies and cream flavor.
5. Freeze the Ice Cream:
Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover it with a lid or plastic wrap to prevent ice crystals from forming. Place it in the freezer for at least 6 hours or until it’s frozen solid.
6. Scoop and Serve:
When you’re ready to serve, let the ice cream sit at room temperature for a few minutes. This will soften it slightly and make scooping easier. Scoop the ice cream into bowls and enjoy the delicious creamy and crunchy treat!
Can I Use Whipped Topping Instead of Whipping Cream?
Yes! You can substitute whipped topping for the heavy whipping cream if you’re looking for a lighter option. Just fold it in gently so it maintains its fluffiness. However, the texture might be a bit different—less creamy than straight whipping cream.
Can I Use Other Flavored Cookies?
Absolutely! If you’re feeling adventurous, try using different flavored cookies such as chocolate mint, peanut butter, or even vanilla wafers. Just keep in mind that they will alter the overall flavor of the ice cream.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It’s best enjoyed within 1-2 weeks for optimal freshness and texture. If it gets too hard, let it sit at room temperature for a few minutes before scooping.
Can I Make This Recipe Without Sweetened Condensed Milk?
If you’d like to skip sweetened condensed milk, you can try making a custard base with egg yolks and heavy cream instead. You’d need to cook the mixture before freezing and ensure it cools completely. However, this method is a bit more involved.
