Aug 20, 2024, Updated Aug 29, 2024 You’ve got to make yourself a batch of this ridiculously-easy cookies and cream ice cream. This delicious four ingredient recipe takes minutes to prepare. Scoop it onto a cone, serve it in a bowl with toppings, or straight out of the tub! Did I mention you don’t need an ice cream maker?
Here’s What You Need
Gather together these basics – 4 ingredients and a couple of simple kitchen tools is all you’ll need! Just skimming through? Here are a few key take-outs from this recipe post:
Flavor add-ins and swirls: Mix other ingredients like crushed candies, chocolate chips, or nuts for added texture and flavor. Mix in swirls of caramel, fudge, or fruit preserves for extra indulgence. Texture variations: Adjust the size of cookie chunks to your preference. Use finer crumbs for a smoother texture; leave larger pieces for a crunchier bite. Incorporate layers of different flavors or add-ins for a marbled effect.
Crush the cookies
Place Oreo cookies in a sealed plastic bag. Crush with a rolling pin or the bottom of a glass, or chop roughly with a knife. Set aside a handful of crushed cookies for topping.
Whip the cream
Use an electric mixer or high-speed blender to whip cream until stiff peaks form. It’ll take 4 minutes or so in a stand mixer or about 20 seconds in a Vitamix.
Mix in condensed milk
In a separate bowl, combine sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture with a spatula until just combined.
Add the cookies
Fold and stir through the crushed Oreo cookies into the mixture until evenly distributed.
Transfer to a container
Pour the mixture into a freezer-safe container and smooth the top. Sprinkle reserved crushed cookies on top.
Freeze
Cover with plastic wrap or a lid and freeze for 4-6 hours or overnight for best results. Serve! For the best texture, store the ice cream in a container with minimal air space to prevent ice crystals from forming. It’s best enjoyed within one month. Let the ice cream sit at room temperature for a few minutes to soften slightly before scooping for easier serving.
Texture balance: Aim for a balance of creamy texture and crunchy cookie bits. The ice cream should be smooth but with noticeable cookie chunks. Serve it fresh: For the best flavor and texture, serve the ice cream soon after making or within a few weeks of freezing. Chill everything: Make sure your mixing bowl and beaters are well-chilled before whipping the cream. This helps the cream whip better and faster. Cookie size: For varied texture, use a mix of fine crumbs and larger pieces of cookies. This adds both creaminess and crunch. Avoid ice crystals: To prevent ice crystals, cover the container tightly and minimize air exposure in the freezer. Whipping cream: Heavy whipping cream contains a high-fat content, which helps create a stable, creamy texture when whipped. The fat traps air, giving the ice cream its light and airy structure. Condensed milk: Sweetened condensed milk provides sweetness AND a creamy base. Its high sugar content, which lowers the freezing point, also helps prevent ice crystals from forming.
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