I spent a long weekend volunteering at a children’s group home just outside town—a cheerful, sunlit place with squeaky doors, mismatched furniture, and the most affectionate kids you could ever meet. I’d signed up to help in the kitchen, and on that second sweltering afternoon, I asked the kids what dessert they’d want if they could have anything. Without missing a beat, one of the little boys yelled, “Cookies and cream!” and the room practically echoed with agreement. Some of them had never had homemade ice cream before.
The home didn’t have an ice cream maker, so I had to think fast. I ran to the corner store, grabbed a few ingredients, and that night, we made it together with nothing but bowls, spoons, and wide-eyed excitement.
The kids crushed cookies with their bare hands, giggling at the mess. They took turns whipping the cream and licking the beaters. When we finally scooped it out the next day, it was firm, sweet, creamy—and dotted with enough cookie chunks to keep even the quietest kids grinning.
I’ve made that same version at home ever since. It’s rich, ridiculously easy, and full of nostalgia for that humid day in July. Just a few pantry staples and a handful of Oreos, and suddenly your kitchen feels like the happiest place in town.
Short Description
Cookies and Cream Ice Cream is a rich, creamy no-churn dessert loaded with Oreo chunks and whipped to perfection. Made with just three ingredients and no ice cream maker, it’s easy, indulgent, and crowd-pleasing.
Key Ingredients
- 14 Oreo cookies, roughly crushed (reserve 1 tablespoon for topping)
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy cream, cold
Tools Needed
- Mixing bowls (1 large, 1 small)
- Electric hand mixer or stand mixer
- Rubber spatula
- Loaf pan or freezer-safe container
- Plastic wrap or airtight lid
Cooking Instructions
Step 1: Crush the Cookies
Crush the Oreos into bite-sized chunks using your hands or a rolling pin. Don’t crush them into fine crumbs—you want texture. Set aside a spoonful to sprinkle on top later.
Step 2: Whip the Cream
In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. This usually takes 3 to 5 minutes on high speed. The cream should hold its shape when you lift the beaters.
Step 3: Fold in the Condensed Milk
Add the sweetened condensed milk to the whipped cream. Gently fold using a spatula, moving in slow, circular motions to keep the mixture fluffy. Do not stir too aggressively—this can deflate the cream.
Step 4: Add the Cookies
Pour in the crushed cookies and fold them in evenly. Again, go gently so you don’t lose volume. If you love extra cookie bites, feel free to add a few more chunks at this point.
Step 5: Freeze the Ice Cream
Spoon the mixture into a loaf pan or any freezer-safe container. Smooth out the top and sprinkle with the reserved crushed cookies for a pretty finish.
Step 6: Chill Until Firm
Cover with plastic wrap or an airtight lid and freeze for at least 6 hours, or overnight. The ice cream should be fully set and scoopable.
Why You’ll Love This Recipe
– No ice cream maker required
– Just three ingredients
– Quick to prepare
– Creamy texture with crunchy cookie chunks
– Kid-friendly and adult-approved
– Easy to customize
– Budget-friendly and pantry-ready
Mistakes to Avoid & Solutions
Over-whipping the cream
Once stiff peaks form, stop mixing. If you keep going, the cream may curdle into butter.
Using warm cream
Make sure the heavy cream is very cold before whipping. Room-temperature cream won’t whip properly.
Crushing cookies too finely
You want chunks, not powder. Too fine and the cookies blend into the base, losing their texture.
Overmixing the base
Be gentle when folding in the condensed milk and cookies. Overmixing deflates the air and makes the ice cream denser.
Freezing uncovered
Always cover your container to avoid freezer burn and to preserve the ice cream’s fresh flavor and texture.
Serving and Pairing Suggestions
Serve in cones, bowls, or sandwiched between chocolate chip cookies.
Drizzle with chocolate syrup or top with whipped cream and extra cookie pieces.
Pair with brownies, chocolate cake, or warm chocolate chip cookies.
Serve family-style in a big bowl during BBQs or summer picnics.
Storage and Reheating Tips
Store in an airtight container in the freezer for up to 2 weeks.
Cover tightly with plastic wrap and a lid to prevent freezer burn.
To soften before scooping, let it sit at room temperature for 5 minutes.
Don’t microwave to soften—this melts it unevenly and ruins the texture.
FAQs
1. Can I use a different type of cookie?
Yes! Try chocolate chip cookies, peanut butter cookies, or graham crackers for different flavor twists.
2. What if I don’t have sweetened condensed milk?
Unfortunately, this recipe relies on it for sweetness and texture. You can’t substitute milk or cream.
3. Can I make this dairy-free?
Yes, use full-fat coconut cream and a dairy-free sweetened condensed milk alternative, though texture may vary slightly.
4. How long does it take to freeze completely?
At least 6 hours, but overnight is best for firm, scoopable texture.
5. Can I double the recipe?
Absolutely! Just make sure you have enough freezer-safe containers and space.
Tips & Tricks
Use a metal loaf pan—it freezes faster than glass or plastic.
Add a pinch of salt to enhance the cookie flavor.
For extra crunch, toss in mini chocolate chips or chopped nuts.
Make sure your whipped cream is stiff—this ensures the ice cream sets properly.
Serve it in chilled bowls for slower melting on hot days.
Recipe Variations
1. Mint Cookies and Cream Ice Cream
Add 1/2 tsp peppermint extract when folding in the condensed milk.
Use Mint Oreos for a refreshing twist.
Optional: Add green food coloring for a minty look.
2. Peanut Butter Cookies and Cream
Swirl in 1/3 cup of creamy peanut butter just before freezing.
Use peanut butter sandwich cookies instead of Oreos.
3. Chocolate Cookies and Cream
Add 1/4 cup cocoa powder to the whipped cream before folding in the condensed milk.
Use chocolate-filled Oreos or fudge-covered ones for deeper flavor.
4. Berry Cookies and Cream
Fold in 1/2 cup of fresh raspberries or chopped strawberries along with the cookies.
Use vanilla sandwich cookies if you want a lighter flavor base.
Final Thoughts
That day ended with sticky fingers, full bellies, and a dining room filled with laughter. We didn’t need fancy tools or perfect scoops—just a little teamwork and a freezer. This cookies and cream ice cream isn’t just a recipe for me; it’s a reminder of how food brings people together, especially when it’s simple, sweet, and shared. Sometimes, the best memories come from the most unexpected places.
Cookies And Cream Ice Cream
Ingredients
- 14 Oreo cookies roughly crushed (reserve 1 tablespoon for topping)
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream cold
Instructions
- Break the Oreos into small chunks using your hands or a rolling pin. Don’t make them too fine—you want pieces you can bite. Save a spoonful for topping.
- Use an electric mixer to beat the cold heavy cream in a big bowl. Beat on high for 3 to 5 minutes, until stiff peaks form.
- Pour the sweetened condensed milk into the whipped cream. Gently fold it in with a spatula. Go slow to keep it light and fluffy.
- Add the crushed cookies and fold them in gently. If you like more cookie chunks, you can toss in a few extras.
- Spoon the mixture into a loaf pan or any freezer-safe container. Smooth the top and sprinkle with the extra cookie pieces.
- Cover the container and freeze for at least 6 hours, or overnight, until firm and scoopable.
