One July afternoon, my grandson ran into the kitchen barefoot, holding a crumpled five-dollar bill and asking if we could “make something cold and chocolatey.” The house was already full of chatter from my daughter and niece, who were sorting through photo albums in the living room.
It had been one of those long, easy summer days when everyone wanders in and out of the kitchen, half-hungry and full of nostalgia. I remembered a recipe I used to make with my former coworker, Carla, back when we were still teaching. She’d bring in a small tub of homemade ice cream every June, always with crushed cookies folded in—chunky, creamy, and just the right amount of sweet.
That afternoon, I didn’t need to dig through an old recipe box. The steps were clear in my mind, almost muscle memory. I handed Noah a rolling pin and let him crush the Oreos—he took the job very seriously, counting each cookie before smashing it with focused determination.
As the mixture came together, the house filled with that comforting scent of sweet cream and chocolate. We froze it just before dinner and dug into bowls of it later that night on the back porch, a breeze drifting in as the sun dipped behind the hills. It wasn’t just a dessert—it felt like a memory taking shape in real time.
Short Description
This no-churn Cookies and Cream Ice Cream is rich, creamy, and loaded with chunky Oreo pieces. It’s made with just three simple ingredients and doesn’t require an ice cream maker.
Key Ingredients
- 14 Oreo cookies, roughly crushed
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy cream, cold
Tools Needed
- Electric mixer
- Mixing bowls
- Rubber spatula
- Rolling pin or zip-top bag (for crushing cookies)
- Loaf pan or freezer-safe container
- Plastic wrap or airtight lid
Cooking Instructions
Step 1: Crush the Oreos
Place the Oreo cookies in a zip-top bag and gently crush them with a rolling pin into bite-sized chunks. Set aside one tablespoon of crushed cookies if you’d like to sprinkle them on top later.
Step 2: Whip the Cream
In a large mixing bowl, beat the cold heavy cream with an electric mixer on high speed for 3–5 minutes, until stiff peaks form. The cream should hold its shape when you lift the beaters.
Step 3: Fold in the Condensed Milk
Using a spatula, gently fold the sweetened condensed milk into the whipped cream. Go slowly to keep the mixture light and airy.
Step 4: Add the Cookies
Add the crushed Oreos to the mixture and fold until just combined. Avoid overmixing—some streaks and larger cookie chunks are perfectly fine.
Step 5: Freeze
Pour the mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula and sprinkle the reserved cookie crumbs on top.
Step 6: Chill
Cover with plastic wrap or an airtight lid and freeze for at least 6 hours, or overnight, until firm and scoopable.
Why You’ll Love This Recipe
– No ice cream maker needed
– Just 3 ingredients
– Creamy, rich texture with plenty of cookie chunks
– Kid-friendly and fun to make
– Customizable with different cookie flavors
Mistakes to Avoid & Solutions
Overwhipping the Cream
Overmixed cream can turn grainy or even buttery. Stop mixing as soon as stiff peaks form—when the cream stands up firmly but isn’t dry or clumpy.
Crushing the Cookies Too Much
Turning the cookies into crumbs will make the ice cream muddy. Aim for chunks for better texture and a more striking visual.
Under-whipping the Cream
If the cream is too soft, the ice cream won’t set properly. Make sure it’s thick and holds peaks before folding in the milk.
Mixing Too Vigorously
Folding should be gentle. Stirring too hard deflates the whipped cream and creates a denser texture.
Not Freezing Long Enough
Six hours is the minimum. If it’s not set, give it more time, especially if your freezer is packed.
Serving and Pairing Suggestions
Serve in waffle cones or classic bowls for a nostalgic feel.
Add a drizzle of hot fudge, caramel, or crushed nuts on top.
Pair with warm brownies or chocolate chip cookies for an indulgent dessert.
Serve as part of an ice cream sundae bar at birthday parties or family cookouts.
A great finale to barbecue meals or potluck dinners.
Storage and Reheating Tips
Storage:
Store in a freezer-safe, airtight container.
Lay a piece of parchment or wax paper directly on the surface to prevent ice crystals.
Best enjoyed within 2 weeks for optimal texture.
Reheating (Softening):
Let the container sit at room temperature for 5–10 minutes before scooping.
Avoid microwaving—it can melt the edges unevenly.
FAQs
1. Can I make this ice cream with low-fat cream?
Not recommended. Heavy cream is essential for structure. Low-fat versions won’t whip properly.
2. Can I use store-brand sandwich cookies instead of Oreos?
Yes, any chocolate sandwich cookie will work, but flavor and texture may vary slightly.
3. What if I don’t have an electric mixer?
You can whip the cream by hand using a whisk, but it will take longer and require more effort.
4. Can I reduce the sugar in the recipe?
Since the sweetness comes from the condensed milk and cookies, adjusting it would require altering the base. Instead, try adding more bitter mix-ins like dark chocolate chunks.
5. How do I make it creamier or softer straight from the freezer?
Use full-fat cream and don’t skip the condensed milk. For a softer texture, scoop after letting it sit out for 5 minutes.
Tips & Tricks
Chill your mixing bowl and beaters for 10–15 minutes before whipping cream. It helps speed up the process.
Crush cookies by hand for chunkier bites—kids love discovering big cookie surprises in their scoop.
Add a pinch of salt to the base to enhance flavor complexity.
A drizzle of vanilla or almond extract can add extra depth.
Use a loaf pan lined with parchment paper for easy scooping and cleanup.
Recipe Variations
1. Mint Cookies and Cream:
Add ½ teaspoon peppermint extract to the base.
Swap classic Oreos for mint-flavored ones.
Top with crushed peppermint candy for a festive finish.
2. Peanut Butter Twist:
Stir in ¼ cup creamy peanut butter when folding in the condensed milk.
Use chocolate-peanut butter sandwich cookies instead of plain Oreos.
3. Mocha Cookies and Cream:
Add 1 teaspoon instant coffee dissolved in 1 tablespoon warm water to the whipped cream.
Use dark chocolate cookies for a rich coffee-chocolate profile.
4. Berry Swirl Cookies and Cream:
Fold in ¼ cup raspberry or strawberry jam gently at the end for streaks of fruity flavor.
Garnish with fresh berries before freezing.
Final Thoughts
That night on the porch, Noah asked if we could make “a new flavor every week.” His sister chimed in with her own suggestions, and soon we were scribbling ideas onto sticky notes. I’ve always believed cooking is more than ingredients and instructions—it’s a way of passing time together, sharing parts of ourselves through bowls, spoons, and laughter.
Cookies and cream was our starting point, a sweet chapter in this season of slow living and warm company. Watching my family enjoy something simple we created from scratch—that’s the joy I carry into every recipe I share here. From my kitchen to yours, may it bring smiles and seconds, every time.
Cookies And Cream Ice Cream
Print ThisIngredients
- 14 Oreo cookies, roughly crushed
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy cream, cold
Instructions
Step 1: Crush the Oreos
Place Oreos in a zip-top bag and crush into bite-sized chunks using a rolling pin. Reserve 1 tablespoon for topping.
Step 2: Whip the Cream
Beat cold heavy cream on high speed for 3–5 minutes until stiff peaks form.
Step 3: Fold in the Condensed Milk
Gently fold in sweetened condensed milk with a spatula to keep the mixture fluffy.
Step 4: Add the Cookies
Fold in crushed Oreos until just combined. Don’t overmix.
Step 5: Freeze
Transfer to a loaf pan, smooth the top, and sprinkle reserved crumbs.
Step 6: Chill
Cover and freeze for at least 6 hours, or overnight, until firm.
