Description
This Cookies and Cream Ice Cream (No-Machine) delivers that signature velvety texture without the bulky equipment or long wait times. It focuses on high-impact flavor and minimal cleanup, perfect for those with a hectic schedule.
Ingredients
Scale
2 cups Heavy Whipping Cream
1 can Sweetened Condensed Milk
1 tablespoon Pure Vanilla Extract
15–20 Chocolate Sandwich Cookies
Pinch of Sea Salt (optional)
Instructions
- Chill your equipment by placing the mixing bowl and whisk attachment in the freezer for 10 minutes
- Prep the cookies by crushing them in a plastic bag with a rolling pi
- Whip the cold heavy whipping cream and vanilla extract in the chilled bowl until stiff peaks form
- Gently fold the sweetened condensed milk into the whipped cream
- Add the crushed cookies and fold them in gently until evenly distributed
- Transfer the mixture to a 9×5-inch loaf pan or airtight container and freeze for at least 6 hours or overnight
Notes
Keep your heavy cream very cold for the best volume.
Be careful not to over-whip the cream to avoid turning it into butter.
Use a tight-sealing container to prevent freezer burn.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg