No Churn Cookies & Cream Ice Cream
No churn cookies and cream ice cream is the homemade version of your favorite frozen treat. Oreo cookies dot creamy vanilla ice cream for a dessert you'll love scooping out anytime.
Servings: 1.5 quarts
Calories: 2222kcal
Ingredients
- 2 cups heavy cream
- 3/4 cups granulated sugar
- 20-30 regular chocolate sandwich cookies divided
- 2 teaspoons vanilla
Instructions
- Whip the heavy cream until soft peaks form.2 cups heavy cream
- Remove the cream filling of 15 to 20 cookies and set aside.
- Add the sandwich cookies without the filling to a blender and pulse the cookies 3 times at 1 second per time. Set cookie crumbs aside.20-30 regular chocolate sandwich cookies
- Add the vanilla, sugar and sandwich cookie filling to the whipped cream. Fold into the whipped cream.3/4 cups granulated sugar, 2 teaspoons vanilla
- Add the cookie crumbs to the cream and fold.
- Chop the remaining sandwich cookies into 4th or 6th and fold those into the cream.
- Then pour cream mix into a 6 cup or 1.5-quart dish.
- Freeze for 4-6 hours or overnight.
Notes
- You can use regular Oreos or Oreos that have more stuffing than normal ones and just adjust the amount of cookies you use to accommodate.
- This would also work with Golden Oreos if you wanted some variety.
- Let the ice cream sit on your counter for 10 to 15 minutes prior to serving it so it softens enough for you to scoop it.
Nutrition
Calories: 2222kcal | Carbohydrates: 223g | Protein: 17g | Fat: 145g | Saturated Fat: 82g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Trans Fat: 0.1g | Cholesterol: 359mg | Sodium: 708mg | Potassium: 686mg | Fiber: 5g | Sugar: 175g | Vitamin A: 4668IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 20mg