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Homemade Cookies & Cream Ice Cream – No Machine Required!

While we now have an ice cream machine that we love, for years I refused to invest and instead experimented with making our own homemade ice cream without a machine.

Today, I’m sharing one of my favourites: Homemade Cookies &Β Cream Ice Cream, no machine required!

Homemade Cookies & Cream Ice Cream - an easy recipe that just involves a mixer with a whisk attachment, no ice cream machine needed!

This homemade ice cream recipe is so easy to make that it often turns into a kids kitchen experiment. The kids truly can help out with every stage of this recipe, and even if they take little tastes or make small spills along the way, the final product won’t be ruined.

This recipe is especially fabulous if you are committed to eating organic or need ice creams made in a nut-free facility. While I used standard Oreos for my recipe, there are natural versions that you can buy or make yourself, or you can substitute chocolate chip cookies instead.

I’ve used bothΒ Ah!laska organic chocolate syrup and Hershey’s chocolate hot fudge topping in this recipe and they both work perfectly. You don’t have to use any chocolate syrup if you don’t want to have a fudge swirl throughout the ice cream… but why wouldn’t you opt for extra chocolate?

How to Make Homemade Ice Cream without a machine

Start off by whisking 2 cups whipping cream on high speed until stiff peaks form. If you’ve never done this before, it does take upwards of four minutes. Don’t get discouraged and quit three minutes in when your cream is still liquid and you just can’t imagine anything changing. Set a timer so you have a realistic expectation of four minutes because it can seem longer when you’re standing there, staring at a bowl full of cream. (It sometimes takes me over 10 minutes, and if it’s a particularly humid day I add a teaspoon of cream of tartar.)

If using a stand mixer, ignore the cream for a moment while you stir together a 14oz can of sweetened condensed milk with 1-2 Tablespoons of vanilla extract (I like to go heavy on the vanilla) and about 1 cup of chopped or crushed cookies.

How to Make Homemade Ice Cream without a machine, free recipe for Cookies and Cream Ice Cream

You can crush your cookies in a food processor or have the kids do it — it’s just ice cream, and chances are they are going to be consuming most of it so just let them have fun. Either have them wash their hands and crumble them that way, or stick the cookies in a bag and have them roll over the cookies with a rolling pin.

One the cream is formed into stiff peaks, gently fold in the cookie mixture.

Pour half of the cookies & cream mixture into a standard loaf pan (we used a glass loaf pan this time because I didn’t feel like lining a metal pan, but both work).

Cookies n Cream, fudge swirl ice cream... homemade ice cream at it's finest!

If you’re adding the chocolate fudge swirl, drizzle your favourite chocolate syrup overtop and use a knife to push the swirls of chocolate deeper into the ice cream mixture, similar to if you’ve ever made a “marble cake.”

Pour the remaining half of the cookies and cream mixture overtop and repeat the chocolate drizzle and knife technique to ensure that you get a nice ribbon of chocolate throughout the ice cream.

Place your lid on top of your loaf pan or wrap with plastic wrap or tin foil before freezing for 6 hours or overnight.

Easy Homemade Ice Cream Recipe for Cookies & Cream, no ice cream machine recipe

This homemade cookies & cream ice cream is seriously so decadent and delicious, you may never buy pre-made ice cream again! And, did I mention – easy? The hardest part is waiting 6 hours to indulge.

 

Homemade Cookies and Cream Ice Cream – No Machine Required!

Ingredients

  • 2 cups heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 1-tablespoon vanilla extract
  • 1 cup chopped Oreos (about 10 cookies)
  • ΒΌ cup chocolate syrup

Instructions

  1. Start off by whisking 2 cups whipping cream on high speed until stiff peaks form.
  2. If using a stand mixer, ignore the cream for a moment while you stir together a 14oz can of sweetened condensed milk with 1-2 Tablespoons of vanilla extract (I like to go heavy on the vanilla) and about 1 cup of chopped or crushed cookies.
  3. One the cream is formed into stiff peaks, gently fold in the cookie mixture.
  4. Pour half of the cookies & cream mixture into a standard loaf pan (we used a glass loaf pan this time because I didn't feel like lining a metal pan, but both work).
  5. If you're adding the chocolate fudge swirl, drizzle your favourite chocolate syrup overtop and use a knife to push the swirls of chocolate deeper into the ice cream mixture, similar to if you've ever made a "marble cake."
  6. Pour the remaining half of the cookies and cream mixture overtop and repeat the chocolate drizzle and knife technique to ensure that you get a nice ribbon of chocolate throughout the ice cream.
  7. Place your lid on top of your loaf pan or wrap with plastic wrap or tin foil before freezing for 6 hours or overnight.
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  1. There is nothing that says summer like homemade ice cream. My husband is a serious ice cream eater and he would love this. Pinning for later. Thanks for sharing. Visiting from I choose Joy.

  2. I love no churn ice creams and have tried different flavors myself (mostly with alcohol, lol). Thank you so much for linking up with Thursday Favorite Things this week!

  3. Sounds yummy!!! We’ve never tried it this way before. We’ve tried it with the Ziploc bags, rock salt and ice before where the kids shake it and get a good workout! LOL Stopping by from the Idea Box Thursday Link Party. Hope you’re having a good weekend.

  4. What a fabulous recipe! Only, I wouldn’t want to let it freeze 6 hours or overnight. I would want to eat it immediately. Guess I’ll have a wee bit o’ self control. Ha! Like THAT is ever going to happen!

    Thanks for sharing at Grandma Ideas Sharing Time Link Up!

    Best,
    Nina

  5. Thank you so much for sharing! My 6 year old has a sensitivity/allergy to corn syrup, and nearly all of the store-bought ice creams use HFCS as an ingredient. The ones that don’t use it are very pricey. I’m looking forward to trying this!

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