Let’s be real. Is there any flavor more universally loved than Cookies & Cream? It’s the one pint you can bring to any party and know it’ll be gone in minutes. But here’s the thing—store-bought versions never have enough cookie chunks for me. I want a chunk in EVERY single bite. That’s why I started making this no-churn version, and oh my gosh, it’s a game-changer. It’s so stupidly easy, it feels like cheating. We’re talking four ingredients, zero cooking, and no fancy machine. The base is just sweet, vanilla-scented creaminess, and then we load it up with a whole sleeve of Oreos. (I may or may not have “quality tested” several cookies during the process.) The best part? You control the chunk-to-cream ratio. Want fine, sandy bits throughout? Go for it. Want big, jaw-stretching hunks? YOU ARE THE MASTER OF YOUR ICE CREAM DESTINY. This is the recipe that will make you feel like a kitchen genius with minimal effort.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes + 6 hrs freeze | 0 minutes | 6+ hours | 8-10 | Embarrassingly Easy |
📝 INGREDIENTS SECTION
The Creamy Dream Team:
- 1 (14 oz) can sweetened condensed milk (the magical, sweet glue that holds it all together)
- 2 tsp vanilla extract
- 2 cups heavy whipping cream, ICE COLD
The Main Event:
- 1 sleeve (about 30-32) Oreo cookies (or any chocolate sandwich cookie) – DO NOT use “Double Stuf” – the ratio is off!
👩🍳 HOW TO COOK!
- The Cookie Carnage (The Best Part): Take your sleeve of Oreos. Put about three-quarters of them in a zip-top bag. Now, get out your aggression. Crush them with a rolling pin until you have a mix of fine crumbs and some small pea-sized chunks. Now, take the remaining quarter of the cookies and just break them apart with your hands into BIG, glorious chunks. This dual-texture approach is the pro-move for maximum cookie enjoyment.
- The Sweet Base: In a large bowl, whisk together the sweetened condensed milk and vanilla extract. It’ll be thick and smell amazing. Set this aside.
- The Whipped Cloud: In a separate, spotlessly clean, cold bowl, whip the heavy cream until you get stiff peaks. This means when you lift the whisk out, the peak stands straight up and doesn’t flop over. Don’t go past this point, or you’ll be on your way to butter town!
- The Gentle Fold (Don’t Deflate!): Take a big scoop (about a third) of the whipped cream and fold it into the sweetened condensed milk mixture. This “lightens” the thick base and makes it easier to incorporate the rest without losing all the air. Now, gently fold in the remaining whipped cream with a spatula until you see no more white streaks. Be patient and gentle!
- The Chunkification: Now, gently fold in ALL of the crushed Oreos—the fine crumbs, the small chunks, and the big honkin’ pieces. Fold just until they’re evenly distributed.
- The Freeze: Pour this heavenly mixture into a standard 9×5 loaf pan (or any freezer-safe container). Smooth the top, cover it tightly with plastic wrap or a lid, and freeze for at least 6 hours, but overnight is best. It needs the time to firm up from a mousse into perfect, scoopable ice cream.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver] This is the ultimate make-ahead dessert. Make it up to two weeks before you need it! It’s perfect for having on hand for unexpected guests or a late-night snack attack.
- [Essential Technique Tip] The #1 secret to the best texture is using a mix of fine crumbs and big chunks. The crumbs infuse the entire base with that classic “Cookies & Cream” flavor, while the chunks give you that satisfying crunch. Also, make sure your bowl and cream are ICE COLD for the best whip. For super-scoopable ice cream, add a tablespoon of vodka with the vanilla; it won’t affect the taste but will prevent it from freezing rock-solid.
❓ READERS ASKED, WE ANSWERED
Q: Can I use an ice cream maker for this?
A: You totally can! Just skip the whipping cream step. Whisk the sweetened condensed milk and vanilla together, then stir in the heavy cream (unwhipped) and the crushed cookies. Churn according to your machine’s instructions. It’ll be delicious, but the no-churn method gives it an incredible, light, mousse-like texture that’s just magic.