Description
This All the Cookies No-Churn Ice Cream is a delightfully creamy and easy-to-make frozen treat packed with crunchy cookie pieces. With just a few simple ingredients and no need for an ice cream maker, you can create a rich, scoopable ice cream that combines the sweetness of condensed milk with the smoothness of whipped cream and the fun texture of your favorite cookies.
Ingredients
Ice Cream Base
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream (cold)
Add-Ins
- 2 cups bite-size cookie pieces (such as chocolate chip, oreo, or shortbread cookies)
Instructions
- Chill the container: Place a 9″x 5″x 3″ metal loaf pan or a similarly sized freezer-safe container in the freezer to chill while you prepare the ice cream base. This helps the mixture freeze faster and evenly.
- Mix condensed milk mixture: In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until well combined and smooth.
- Whip the heavy cream: Pour the cold heavy cream into a separate large bowl. Using an electric mixer with a whisk attachment, whip the cream on medium-high speed until firm peaks form, indicating the cream holds its shape well.
- Fold mixtures together: Gently fold about 1 cup of the whipped cream into the condensed milk mixture to lighten it. Then, transfer this combined mixture back into the remaining whipped cream and gently fold again until fully combined, keeping as much air in the mixture as possible.
- Freeze initial mixture: Pour the ice cream mixture into the chilled loaf pan and cover it tightly with plastic wrap or a lid. Freeze for 2 hours to partially set the mixture.
- Add cookie pieces and freeze completely: Remove the partially frozen ice cream from the freezer, gently fold in the 2 cups of bite-size cookie pieces. Cover the pan again and return it to the freezer for at least 3 more hours, or until the ice cream is firm and scoopable.
Notes
- For best texture, ensure the heavy cream is very cold before whipping.
- You can use any cookies you prefer – mix different types for variety.
- Be gentle when folding to keep the mixture light and airy, which results in creamier ice cream.
- The ice cream is best eaten within one week for optimal freshness.
- If the ice cream becomes too hard in the freezer, let it sit at room temperature for a few minutes to soften before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
