Cookies and Cream Ice Cream

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Sure! Here’s a complete and enriched version of your No-Churn Cookies and Cream Ice Cream recipe, complete with introduction, history, method, benefits, nutritional info, and more.

Cookies and Cream Ice Cream (No-Churn)

No churn, no fuss, all flavor! Just 3 ingredients to create creamy, dreamy cookies & cream bliss.

Introduction

Cookies and cream ice cream is one of the world’s favorite frozen treats. With its crunchy cookie bits and creamy vanilla base, it’s comfort in every bite. Traditionally made with an ice cream machine, this no-churn version makes it accessible to anyone with a freezer and a craving. It’s quick, easy, and irresistible.

History

Cookies and cream ice cream was invented in the late 1970s or early 1980s, with multiple claims to its origin — some say it was created at South Dakota State University, while others credit ice cream chains like Blue Bell or Baskin-Robbins. Regardless of its true origin, it quickly became a staple in ice cream aisles everywhere.

Ingredients (Serves about 8)

  • 14 Oreo cookies (or any chocolate sandwich cookies)
  • 14 oz (1 can) sweetened condensed milk
  • 2 cups heavy cream, cold

Optional Add-ins:

  • 1 tsp vanilla extract for flavor depth
  • A pinch of salt to balance the sweetness

Instructions

Method

  1. Crush the Cookies:
    Place the Oreos in a zip-top bag and crush them using a rolling pin. Leave some larger chunks for that satisfying crunch.
  2. Whip the Cream:
    In a large mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes).
  3. Mix Condensed Milk and Flavorings:
    In a separate bowl, stir together the sweetened condensed milk, vanilla extract (if using), and salt.
  4. Combine:
    Gently fold the condensed milk mixture into the whipped cream using a spatula. Be careful not to deflate the mixture.
  5. Add Cookies:
    Fold in the crushed cookies evenly throughout the mixture.
  6. Freeze:
    Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight.

Formation and Texture

The sweetened condensed milk prevents ice crystals from forming, while the whipped cream adds air and volume, mimicking churned ice cream. The result? A smooth, scoopable texture with bits of cookies throughout.

Nutritional Information (Per serving, approx.)

  • Calories: 350
  • Fat: 20g
  • Carbs: 38g
  • Sugars: 30g
  • Protein: 5g
  • Calcium: High (from the cream and condensed milk)

Benefits

  • No special equipment needed – no ice cream machine required.
  • Only 3 ingredients – simple and accessible.
  • Customizable – mix in peanut butter, chocolate chips, or swirl in caramel.
  • Fun for kids – they’ll love helping and especially eating!
  • Great make-ahead dessert – perfect for parties and potlucks.

Conclusion

This no-churn cookies and cream ice cream is the ultimate dessert hack. It delivers all the lusciousness of traditional ice cream without the labor. Rich, creamy, with satisfying cookie crunches — it’s the kind of recipe that disappears fast.

Who Loves It?

  • Kids – for the cookies, of course!
  • Adults – for the nostalgia and indulgence.
  • Busy parents – because it’s fast and freezer-friendly.
  • Home bakers – who love creating gourmet treats with minimal tools.
  • Ice cream lovers – because it hits the spot, every time.

Would you like a printable version or a cute label for containers or gifts?

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