Cookies & Cream No-Churn Ice Cream

May 25, 2016

I don’t know how the weather is around your part of the world, but down here in South Florida its pretty much summer already. With just a few more weeks till we are in the actual summer season, I can already predict it’s going to be a hot summer. In order to keep cool in the sweltering heat ice cold drinks and treats are necessary. So this past weekend I attempted to make some No-Churn Ice cream.  The great thing about No-Churn Ice cream is that there’s no need for eggs, a double boiler or even an ice cream maker.  Condensed milk and heavy cream along with a hand mixer (or strong arms to whisk) is all you need to make a simple ice cream base. From there you can pretty much add any mix-in  you want from chocolate, nuts to fruits. The possibilities are endless! Check out the recipe below:


Cookies & Cream No-Churn Ice Cream

  • 1 pint Organic Heavy Cream
  • 1 can of Condensed Milk
  • Oreo Cookies
  • A dash of Vanilla Extract (optional)


  1. In a medium mixing bowl, whip the heavy cream till it starts to make soft peak and have the look of whip cream (about 3 minutes).
  2. Add the condensed milk and vanilla extract. Blend until fully incorporated into the whipped cream (about 1 minute).
  3. With a spoon or spatula fold in the cookies.
  4. Pour into a container.
  5. Cover and freeze for about 5 hours.


Happy Eating!



1 Comment

  • Reply No Churn Coconut Almond Chocolate Chip Ice Cream + Le Creuset Giveaway – Forks and StrawsForks and Straws August 13, 2019 at 11:29 pm

    […] year I made a no churn Cookies and Cream Ice cream that was pretty much amazing. But this summer I’m making Coconut Almond Chocolate Chip Ice […]

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