Let me tell you, making cookies and cream ice cream no churn made easy is one of the most delightful things ever! Seriously, you won’t believe how simple this is. No fancy machines, just a handful of ingredients and a little bit of patience while it freezes. I remember the first time I whipped this up—it was a hot summer day, and I craved something sweet and creamy. I was amazed at how quickly I could create a decadent treat that tasted just like the classic. Trust me, once you try this, you’ll be hooked on making your own ice cream at home!
Ingredients List
Here’s what you’ll need to make your delicious cookies and cream ice cream:
- 2 cups heavy cream: This is what gives your ice cream that rich, creamy texture. Make sure it’s cold for easier whipping!
- 1 cup sweetened condensed milk: This will add sweetness and creaminess. Don’t skimp on this—it’s essential for that dreamy flavor!
- 1 teaspoon vanilla extract: For that lovely, aromatic touch. Feel free to add a little more if you want a stronger vanilla flavor!
- 1 cup crushed chocolate sandwich cookies: Any chocolate sandwich cookies will do! I love using classic Oreos, but you can experiment with your favorites.
How to Prepare Cookies and Cream Ice Cream No Churn Made Easy
Making this cookies and cream ice cream is a breeze, and I can’t wait to walk you through the steps! Just follow along, and you’ll have a creamy, dreamy dessert ready to enjoy in no time.
Step-by-Step Instructions
- First, grab a large mixing bowl and whip the heavy cream with an electric mixer until you see stiff peaks forming. This usually takes about 3-5 minutes. You want it to be fluffy and light, so don’t rush this step!
- In a separate bowl, mix together the sweetened condensed milk and vanilla extract. This combination is what brings all the magic together, so make sure it’s well combined.
- Now, gently fold the whipped cream into the condensed milk mixture. Use a spatula and be careful not to deflate the whipped cream—this is what keeps your ice cream light and airy!
- Once the mixtures are combined, it’s time to add the fun part: the crushed chocolate sandwich cookies. Fold them in until they’re evenly distributed throughout the mixture. You want cookie bits in every bite!
- Transfer your delightful mixture into a lidded container. Be sure to smooth out the top to make it pretty. Then, pop it in the freezer for at least 4 hours or until it’s completely solid. Patience is key here!
And there you have it! Easy as pie—oops, I mean ice cream! Just remember, the key is to take your time with the whipping and folding for that perfect texture. Enjoy!
Why You’ll Love This Recipe
- Quick to prepare: You can whip this up in just 15 minutes! Who doesn’t love a speedy dessert?
- No special equipment needed: Just a mixing bowl and an electric mixer—nothing fancy required!
- Rich and creamy texture: The combination of heavy cream and sweetened condensed milk creates an indulgent, velvety treat.
- Perfect for any occasion: Whether it’s a summer BBQ, a cozy movie night, or a last-minute dessert for guests, this ice cream fits right in!
Tips for Success
Want to make sure your cookies and cream ice cream turns out perfectly every time? I’ve got some great tips to help you nail this recipe!
- Use cold ingredients: Make sure your heavy cream is super cold before whipping. It helps in achieving those lovely stiff peaks more easily!
- Quality matters: Don’t skimp on the sweetened condensed milk—go for a good brand. The flavor really shines through, and it makes a difference in the creaminess.
- Be gentle when folding: When you fold the whipped cream into the condensed milk, take your time. You want to keep as much air in as possible for that light texture.
- Freeze it long enough: Four hours is the minimum freeze time, but if you can wait longer, do it! The longer it freezes, the firmer and more scoopable it will be.
- Serve at the right temperature: Let the ice cream sit at room temperature for about 5-10 minutes before scooping. It makes serving so much easier!
With these tips in your back pocket, you’ll be a cookies and cream ice cream pro in no time. Happy scooping!
Variations
If you’re feeling adventurous (which I totally encourage!), there are so many fun ways to mix up this cookies and cream ice cream recipe. Here are some of my favorite variations that’ll keep things interesting:
- Different Cookies: Swap out the classic chocolate sandwich cookies for other flavors! Think mint chocolate cookies for a fresh twist or peanut butter cookies for a nutty surprise.
- Chocolate Chips: Add some semi-sweet or dark chocolate chips for an extra chocolatey punch. They’ll give your ice cream a delightful crunch!
- Nutty Delight: Toss in some crushed nuts, like walnuts or almonds, for a bit of texture and added flavor. It’s a great way to elevate your ice cream!
- Swirls of Sauce: Drizzle in some chocolate or caramel sauce before freezing. Just swirl it gently through the mixture for a beautiful, ribboned effect and extra sweetness in every bite.
- Minty Fresh: Add a few drops of peppermint extract along with your vanilla for a refreshing mint chocolate chip variation that’s perfect for summer!
These variations are a great way to get creative in the kitchen! You can even mix and match ideas to find your ultimate flavor combination. Have fun experimenting, and enjoy every scoop of your homemade ice cream!
Storage & Reheating Instructions
Storing your cookies and cream ice cream is super easy, and I want to make sure you enjoy every last scoop! First things first, once your ice cream is fully frozen, transfer it to an airtight container if it’s not already in one. This will help prevent any pesky freezer burn and keep it tasting fresh. Just make sure to smooth out the top before sealing it up!
You can keep your ice cream in the freezer for up to two weeks, but trust me, it probably won’t last that long! When you’re ready to enjoy, just take it out and let it sit at room temperature for about 5-10 minutes. This little wait helps soften the ice cream, making it easier to scoop. No one likes a rock-hard ice cream, right?
And remember, there’s no need to reheat this treat! Just scoop it straight from the container, add your favorite toppings if you like, and indulge in your delicious homemade creation. Enjoy every creamy bite!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a serving of this delightful cookies and cream ice cream:
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But who’s counting calories when you’re savoring this creamy goodness, right? Enjoy every scoop!
FAQ Section
Can I use different types of cookies?
Absolutely! While chocolate sandwich cookies are traditional, you can use any cookies you love. Try vanilla wafers for a different flavor or even some crunchy biscotti for a unique twist. The sky’s the limit!
How long does it take to freeze?
You’ll want to freeze your cookies and cream ice cream for at least 4 hours until it’s solid. If you can wait longer, do! The longer it chills, the firmer and creamier it becomes. Just be patient; it’s worth it!
What if my ice cream is too hard to scoop?
Don’t worry! If your ice cream is rock-hard, let it sit at room temperature for 5-10 minutes before scooping. This will soften it just enough to make serving a breeze!
Can I make this ice cream dairy-free?
Yes, you can! Swap the heavy cream with coconut cream or a dairy-free whipping cream, and use a dairy-free sweetened condensed milk. It may change the flavor a bit, but you’ll still get a delicious treat!
How long can I store this ice cream?
You can keep your cookies and cream ice cream in the freezer for up to two weeks. Just make sure it’s in an airtight container to keep it fresh and prevent freezer burn. But honestly, it probably won’t last that long!
For more delicious ice cream recipes, check out Serious Eats for tips and tricks on making the perfect ice cream at home!
Z nadrukami
Cookies and Cream Ice Cream No Churn Made Easy for Summer Bliss
- Całkowity Czas: 4 hours 15 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
A simple recipe for making cookies and cream ice cream without a churn.
Składniki
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies
Instrukcje
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until combined.
- Add the crushed cookies and fold until evenly distributed.
- Transfer the mixture to a lidded container.
- Freeze for at least 4 hours or until solid.
Uwagi
- Use any chocolate sandwich cookies you prefer.
- For a richer flavor, add more vanilla extract.
- Store leftovers in the freezer for up to two weeks.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 0 minutes
- Kategoria: Dessert
- Sposób: No Churn
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1/2 cup
- Kalorie: 250
- Cukier: 20g
- Sód: 50mg
- Kwasy: 16g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 28g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 60mg
Słowa kluczowe: cookies and cream ice cream no churn made easy
