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 & Cream Ice Cream, no machine required!
Cookies and Cream Ice Cream Recipe
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 both 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?
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.
Cookies and Cream Ice Cream Ingredients
- Heavy whipping cream (35%)
- Sweetened condensed milk, to taste
- Vanilla extract
- OREO cookies, chopped
- Chocolate Syrup
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Large mixing bowl
- Loaf pan
- Ice Cream Scoop
- Measuring cups and spoons
- Sharp kitchen knife
- Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Cookies and Cream Ice Cream
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.
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).
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.
Grab your free printable for our No Churn Cookies and Cream Ice Cream Recipe: