This is a simple way to make cookies-and-cream ice cream without an ice cream maker. The texture is a surprisingly good approximation of regular ice cream, and no-churn ice cream has the advantage that it won’t melt into a puddle.
No-Churn Cookies-and-Cream Ice Cream
From Food Network
Yield: 6 cups ice cream
14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch fine salt
- 2 cups heavy cream, cold
- 12 chocolate wafer cookies, crushed
- Chill a 9″ x 5″ metal loaf pan. Alternatively, you can store the ice cream in Rubbermaid boxes, which you don’t need to chill beforehand.
Whisk together the condensed milk, vanilla, and salt in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into metal loaf pan OR Rubbermaid boxes and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
- Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin.
Stir chocolate cookie bits into the ice cream base with a sturdy spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.