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homemade cookies and cream ice cream

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! 

Course Dessert
Cuisine American
Keyword cookies and cream, how to make ice cream without and ice cream maker, ice cream, no churn
Prep Time 10 minutes
Freeze time 8 hours
Total Time 8 hours 10 minutes
Servings 10
Calories 371 kcal
Author Marjorie @APinchOfHealthy


  • 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)


  1. Place the cookies in a large storage bag, and seal it. Use a wooden spoon to crush the cookies into pieces.

  2. 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.

  3. Gently fold in the vanilla, sweetened condensed milk and crushed cookies until everything is well-incorporated.

  4. 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.


Nutrition Facts
Homemade Cookies and Cream Ice Cream (no churn)
Amount Per Serving
Calories 371 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 78mg26%
Sodium 145mg6%
Potassium 219mg6%
Carbohydrates 34g11%
Sugar 28g31%
Protein 5g10%
Vitamin A 805IU16%
Vitamin C 1.3mg2%
Calcium 147mg15%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.