Our Cookies and Cream Ice Cream recipe combines two delicious treats into one. You don’t have to settle for a single dessert when you can have them both in your bowl!
The best time of the year is finally here and it’s time to indulge in some sweet treats. Ice cream is one of my favorite desserts, especially when it’s hot outside. It’s just a great way to cool off when you’ve been out enjoying the sunshine.
It’s hard not to get excited about ice cream flavors that incorporate some yummy chocolate flavor in the form of cookies!
Our cookies and cream ice cream recipe is a no-churn ice cream, so you don’t need to pull out the ice cream maker for this one. Just mix up the ingredients and pop it into the freezer for 24 hours.
Be sure to also try our No-Churn Bubble Gum Ice Cream and No-Churn Twix Bar Ice Cream recipes!
Homemade Cookies and Cream Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- ½ of a 3 oz package of vanilla pudding mix
- 1 package of Oreos – crushed (We like ours super heavy on the cookies part so we used a little over half of the package)
In a bowl, pour 2 cups of heavy whipping cream and whip until stiff peaks begin to form. (A mixer is totally useful for this, but you can do it by hand if you don’t have one!)
In a separate bowl, pour in 1 can sweetened condensed milk.
Add 1 tbsp vanilla and the vanilla pudding. Mix well.
Add in some crushed Oreo cookies and mix.
In a metal loaf pan, pour about half of the mixture.
Layer the top with crushed Oreos and pour the remaining ice cream mixture on top.
Sprinkle with the remaining crushed Oreos.
Cover with press and seal or plastic wrap and freeze for 24 hours.
This is a soft serve ice cream.
Cookies and Cream Ice Cream
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