Cookies and Cream Ice Cream
This homemade Cookies and Cream Ice Cream is rich, creamy, and loaded with chunks of chocolate sandwich cookies for the ultimate frozen treat. No ice cream maker required!
Equipment
- Mixing bowl
- Electric mixer
- Loaf Pan
- Spatula
Ingredients
- 2 cups heavy whipping cream cold
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 10 pieces chocolate sandwich cookies crushed
Instructions
- In a mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold in the sweetened condensed milk and vanilla extract until combined.
- Fold in the crushed chocolate sandwich cookies, ensuring they are evenly distributed.
- Pour the mixture into a loaf pan and smooth the top with a spatula.
- Cover with plastic wrap and freeze for at least 4 hours or until firm.
- Scoop and serve, garnishing with extra cookie crumbs if desired.
Notes
- Storage: Keep frozen in an airtight container for up to 2 weeks.
- Customization: Add chocolate chips or swirl in caramel for an extra indulgent twist.
- Serving Tip: Let the ice cream sit at room temperature for a few minutes before scooping for a creamier texture.