Make delicious and creamy ice cream at home without an ice cream machine. Here’s the scoop: You only need 5 simple ingredients and your freezer to have your own homemade, no-churn ice cream!
When it comes to summer, ice cream is, hands down, the best dessert to have. Rich, creamy, and cold, ice cream is certainly refreshing to have on those hot summer days. Some days, it’s great to be able to grab a pint of ice cream from the freezer and immediately dig in with a spoon, but making your own ice cream just satisfies that sweet tooth in a way that store-bought just can’t. However, most ice cream recipes require an ice cream maker, so what do you do if you don’t have one on hand?
No ice cream maker? No problem! This easy No-Churn Cookies & Cream Ice Cream doesn’t require any of that fancy equipment and only requires a few ingredients you likely already have in your fridge and pantry. The best part is that this ice cream recipe doesn’t require much effort and your freezer will do all of the work for you.
If you’re not a big cookies and cream fan, that’s okay! You can easily swap out the sandwich cookies in this recipe for the topping of your choosing—just follow the base of the recipe!
Read on below to learn how to make your own no-churn ice cream at home!
Here’s What You’ll Need:
- 14 ounces of sweetened condensed milk
- 2 teaspoons of vanilla extract
- A pinch of salt
- 2 cups of heavy whipping cream
- Sandwich cookies of your choice (Pro tip: These Goodie Girl S’mores Cookies are delicious in this ice cream!)
- Tools: Mixing bowls, measuring spoons, rubber spatula, whisk, hand mixer, baking dish, plastic wrap, and your freezer!
Here’s How to Make Your Own No-Churn Cookies & Cream Ice Cream:
Start by adding one 14 ounce can of sweetened condensed milk, two teaspoons of vanilla extract, and a pinch of salt to a small mixing bowl. With a whisk, mix all three ingredients together until combined. Set the bowl aside.
In a separate mixing bowl, add two cups of cold heavy whipping cream. With a hand mixer, beat the heavy whipping cream on medium-high speed until soft peaks form.
Using a rubber spatula, add a third of the cream to the sweetened condensed milk mixture and gently mix it to lighten the mixture. Then, add the mixture into the cream incrementally, gently folding the mixture into the cream as to not deflate the cream.
One the mixture and cream are fully combined, set the bowl aside and grab your cookies of choice. Break approximately a dozen cookies into pieces of various size to mix into the ice cream base.
Grab a baking dish (a loaf pan or similar-sized glass baking dish works best) and add a third of the ice cream base into the bottom of the baking dish. Add a layer of crushed cookies on top of the layer.
Keep building layers until all ingredients have been added to the baking dish. Overall, I had three layers of the ice cream base and cookies. For presentation, make sure to end with a layer of crushed cookies on the top.
Gently cover the baking dish (plastic wrap works well) and place it in the freezer to let your freezer work its magic. Let the ice cream freeze for at least five hours, but preferably overnight.
Once the ice cream is thoroughly frozen, scoop it out and enjoy!
Who knew making ice cream at home would be so easy!
If you make your own No-Churn Cookies & Cream Ice Cream at home, make sure to share it on social media using #wearecolorventurers so I can see!
As always, you can find the video tutorial for this No-Churn Cookies & Cream Ice Cream on my TikTok!
Before you go, make sure to save this recipe to your Pinterest summer desserts board! (You can find the Pinterest button at the bottom of this article.)
Hope your homemade ice cream is legen-dairy!