Homemade Cookies and Cream Ice Cream (no churn)
Homemade cookies and cream ice cream is one of our family's favorite desserts, and you don't even need an ice cream maker to make it!
Ingredients
- 1 can sweetened condensed milk (14 ounces)
- 2 cups heavy cream
- 1 teaspoon vanilla extract (optional)
- 14 chocolate cookies with cream filling (We like Trader Joe's cookies, called Joe Joes)
- 1 large storage bag with zip closure (like Ziplock)
Instructions
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Place the cookies in a large storage bag, and seal it. Use a wooden spoon to crush the cookies into pieces.
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Pour the heavy cream into a large bowl, and beat with a mixer on high to medium-high until peaks form. Mine took about 5 minutes, FYI.
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Gently fold in the vanilla, sweetened condensed milk and crushed cookies until everything is well-incorporated.
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Transfer to a freezer-safe dish, cover and freeze until set, about 8 hours. Hint: I usually make mine the night before we eat it.
Recipe Notes
You can make this without the vanilla, and it will still be great!
You can whip your cream with a stand mixer, hand mixer or even a blender. Careful not to over-whip it though, because it will turn into butter! Just beat it long enough until peaks start to form. With my hand-held mixer, it was about 5 minutes, FYI. It may be quicker than that in a blender.