No-Churn Cookies and Cream Ice Cream

Easy peasy No-Churn Cookies and Cream Ice Cream gets a chocolatey boost from a swirl of hot fudge topping. The perfect way to cool down during summer.

You know those summer days when it’s just so hot that you want to do anything other than turn on your oven to bake a sweet treat, but you also really want a homemade sweet treat? Yeah this recipe is for those days.

This Homemade No-Churn Cookies and Cream Ice Cream is the perfect way to cool down on those hot summer days AND satisfy your sweet tooth craving.

Let’s talk about what you’ll need to make it. 

No Churn Cookies and Cream Ice Cream Ingredients: 

There are only 5 ingredients in this recipe and because there are no eggs, there is absolutely zero cooking involved. Love that for us. 

• HEAVY WHIPPING CREAM: This is going to be the base of the ice cream. It is important that you don’t use milk or half and half. You want the heavy cream because it’ll whip together and hold it’s shape. 
• SWEETENED CONDENSED MILK: Where the ice cream will get it’s sweetness from. It is milk that has been cooked down and had sugar added. Make sure you don’t use evaporated milk, they are often sold right next to each other so it can be a bit confusing at the grocery store. 
• VANILLA EXTRACT: For that classic vanilla flavor. 
• CHOCOLATE SANDWICH COOKIES: Use your favorite, we’re partial to Oreos around here. 
• HOT FUDGE TOPPING: Just to give the ice cream a bit of fudgy chocolate goodness. I warm it up ever so slightly (think 30 seconds in the microwave) then spread it as a middle layer of the ice cream. 

Step by Step Photos and Instructions: 

Like I said before, making no-churn ice cream is a cinch. Honestly, you’ll probably find it so easy (and so tasty!) that you just keep it on hand at all times. Follow along with these step by step photos and instructions. 

• STEP #1: In the bowl of a stand mixer (or use a bowl and a hand mixer) whip together whipping cream and vanilla until stiff peaks form. This will take about 3 minutes. Be sure not to over mix, that’s how you get to butter. 
• STEP #2: Place the sweetned condensed milk in a bowl and gently fold one scoop of the whipped cream in. This will help lighten the condensed milk and add air to the mixture. Once mixed, fold in the remaining whipped cream just until combined. Again, don’t over mix. 
• STEP #3: Gently fold in the crushed cookies. 
• STEP #4: Spoon half of the ice cream mixture into a 2 – 3  quart ice cream dish (you can also use a 9×5 loaf pan). Spoon hot fudge over the top and use a knife to swirl. Spread remaining half of ice cream on top. And top with a few more crushed cookies, if desired. Cover and freeze at least 4 hours or overnight. 

Storage and Leftovers:

Store this ice cream covered in the freezer. When stored properly this can last a couple of months in the freezer. 

You guys, my kiddos love this ice cream and I love how easy it is to make. Its really a win all around. 

Looking for more ice cream recipes? 

Chocolate lover? Coffee lover? This Malted Mocha Ice Cream is exactly what you need! 

Celebrating? Try this Birthday Cake Ice Cream or Oreo Chocolate Cake Batter Ice Cream. 

This Cookie Butter Ice Cream is also no-churn and perfect for Biscoff lovers! 

Note: Originally published in 2016. Updated in 2025 with new photos, step by step photos and nutrition information.