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No Churn Cookies And Cream Ice Cream

No churn cookies and cream ice cream made by folding whipped cream into sweetened condensed milk for a smooth, ivory swirl texture. Crushed chocolate sandwich cookies add crunchy pockets, then the mixture freezes into a firm scoop straight from the freezer.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Heavy whipping cream
  • 2 cup heavy whipping cream Chill beforehand for faster whipping.
Sweetened condensed milk
  • 14 oz sweetened condensed milk
Vanilla extract
  • 1 tsp vanilla extract
Chocolate sandwich cookies
  • 20 chocolate sandwich cookies Crush coarsely; reserve a few for topping.

Equipment

  • 1 stand mixer

Method
 

Whip and mix
  1. Whip the heavy whipping cream in a large bowl with a stand mixer until stiff peaks form, using high speed for about 5–7 minutes and stopping as soon as peaks hold their shape (no graininess).
  2. Whisk the sweetened condensed milk and vanilla extract in a separate bowl until smooth and evenly combined, about 1–2 minutes.
  3. Gently fold the whipped cream into the condensed milk mixture until fully combined and no streaks remain, using slow strokes to keep it airy.
Add cookies and freeze
  1. Fold in the crushed chocolate sandwich cookies, reserving a small handful for topping, so the batter stays thick with visible cookie pieces.
  2. Pour the mixture into a loaf pan or airtight container and smooth the top for even freezing.
  3. Sprinkle the reserved crushed cookies over the surface to create a crunchy topping layer.
  4. Cover and freeze for at least 6 hours or overnight until firm, letting the surface set completely before slicing or scooping.
  5. Scoop and serve straight from the freezer, letting it sit 2–3 minutes if you want softer texture.

Notes

Pro tip: whip the cream only to stiff peaks—overwhipping can turn the ice cream grainy after folding. For best texture, crush cookies coarsely for crunchy contrast. Store in an airtight container in the freezer for up to 2 weeks. For a dairy-light swap, use a reduced-fat sweetened condensed milk substitute and plant-based heavy cream that whips (texture may vary).