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No-Churn Cookies and Cream Ice Cream

Easy peasy No-Churn Cookies and Cream Ice Cream gets a chocolatey boost from a layer of hot fudge topping.
Course Desserts
Cuisine American
Keyword cookies, ice cream, no churn ice cream, oreos
Prep Time 4 hours 5 minutes
Total Time 4 hours 5 minutes
Servings 8 Servings
Calories 533kcal

Ingredients

Ingredients:

  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 14 ounces sweetened condensed milk
  • 15 chocolate sandwich cookies crushed
  • 1/2 cup hot fudge topping softened

Instructions

  • In the bowl of a stand mixer whip together whipping cream and vanilla until stiff peaks form, about 3 minutes.
    2 cups heavy whipping cream, 1/2 teaspoon vanilla extract
  • Gently fold one scoop of the whipped cream into the sweetened condensed milk. Once mixed, gently fold in the remaining whipped cream. Mix just until combined, don't over mix.
    14 ounces sweetened condensed milk
  • Fold in crushed cookies saving a handful for the top if desired.
    15 chocolate sandwich cookies
  • Spoon 1/2 of of ice cream into a 9in x5in loaf pan. Spoon hot fudge over the top and swirl with a knife. Spoon remaining half of ice cream on top.
    1/2 cup hot fudge topping
  • Cover and freeze for at least 4 hours or overnight.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 533kcal | Carbohydrates: 57g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 232mg | Potassium: 348mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 3mg