Ingredients
Scale
- For the Ice Cream Base:
- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- For the Cookie Mix-In:
- 16–18 chocolate sandwich cookies (like Oreos), roughly crushed (about 1 ½ cups)
Instructions
- Preparing the Cookie Crumbs: Place the chocolate sandwich cookies in a resealable plastic bag. Use a rolling pin or the bottom of a glass to crush them into small chunks, leaving some larger pieces for texture. Set aside.
- Whipping the Cream: In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer on medium-high speed. Beat until stiff peaks form, about 3–5 minutes. Be careful not to overmix, as the cream can turn grainy.
- Mixing the Base: In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the sweetened condensed milk mixture in three parts, using a spatula to maintain the airy texture. Avoid overmixing.
- Adding the Cookies: Fold in about 1 cup of the crushed cookies, reserving the remaining crumbs for topping. Pour the mixture into a loaf pan or airtight container. Sprinkle the reserved cookie crumbs on top for extra crunch.
- Freezing the Ice Cream: Cover the container with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm. Scoop and serve chilled.
Notes
- For a gluten-free option, use gluten-free cookies and ensure all other ingredients are certified gluten-free.
- Vegan alternative: Substitute coconut cream for heavy cream and use dairy-free sweetened condensed milk.
- Storage tip: Store in an airtight container in the freezer for up to 2 weeks for best quality.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-churn freezing
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (1/8th of the recipe)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg