No-Churn Milk & Cookies Ice Cream
This No-Churn Milk & Cookies Ice Cream needs to be in your freezer ASAP! It’s vanilla ice cream loaded with chocolate chip cookie & chocolate cookie sandwich crumbles. Even better, no ice cream maker needed!
I.
LOVE.
ICE CREAM.
It’s seriously my most favorite dessert. I always thought it was too hard for me to narrow down my favorite, but all my other favorites always had that one component that made it even better: ice cream.
A warm brownie with a scoop of ice cream.
A slice of pie with a scoop of ice cream.
A banana topped with scoops of ice cream.
And guuuyssssss this No-Churn Milk & Cookies Ice Cream is so good! And so easy!
This is my easy version take of Ben & Jerry’s Milk & Cookies ice cream. If you haven’t had it, you need to try it, it’s delicious. Although, according to the few people that have tried my version, they say it’s just as good! I honestly wish I could make, share, & enjoy it with more of my friends, but COVID is still out there, so why not just share my recipe! (also a friendly reminder to wear your masks, social distance, & be kind to one another, kthx)
Not only are Ben & Jerry’s ice creams yummy, they also never skimp on the swirls, gobs, & chunks. But man those pints can be a bit pricey… I usually only buy them when they’re on sale. My version makes a whole tubs worth and I can make it even chunkier!
And since this is no-churn, you don’t need an ice cream maker. Just a regular ol’ electric hand mixer.
WHAT INGREDIENTS WILL I NEED TO MAKE THIS ICE CREAM?
You would only need five (yes, five!) ingredients for this no churn ice cream.
- heavy whipping cream
- sweetened condensed milk
- vanilla extract (or vanilla paste)
- crispy chocolate chip cookies
- chocolate sandwich cookies
For a stronger vanilla flavor, vanilla paste would be great in this. It would also add those beautiful speckles of vanilla bean in the ice cream.
As for the cookies, I chose to use any crispy cookies I like to eat normally. Oreo cookies were a no brainer. And Tate’s chocolate chip cookies are addicting and a local Long Island, NY brand I love supporting. Use whatever cookie brands you want, as long as you like them. Make sure to buy enough to make a bunch of cookie crumbs to make this ice cream chockfull of them… and a little extra for snacking.
BUT HOW IS THIS NO-CHURN POSSIBLE?
It’s all about the whipping, folding, & the sweetened condensed milk.
When whipping, the introduction of air increases the volume of the cream and is then making it lighter. This step is taking the place of the churning, where you would be churning to make the mixture light and airy, you are instead whipping to achieve that light and airy texture. Which is why not over-whipping in this recipe is important. Once stiff peaks are seen, no need to go any further.
The technique of folding is key because we don’t want to lose all that air and lightness we had incorporated into the heavy cream. Folding is where you want to gently combine two mixtures together, usually a lighter mixture and a heavier mixture, without stirring or beating the mixture. The technique is actually a lot easier done than explained in words, so if you’ve never folded in baking before, this is a great step by step resource that includes visuals. There are also a ton of videos about it on youtube.
The sweetened condensed milk is important here for two reasons. Firstly, sweetened condensed milk has a very high sugar content. This high sugar content lowers the freezing point which helps the ice cream from becoming rock hard. Secondly, since the milk has been cooked down where most of the original water from the milk has been evaporated, this will result in a smooth, creamy ice cream and not an icy, granita like of ice cream.
If you make this No-Churn Milk & Cookies Ice Cream, be sure to leave a comment and/or give this recipe a rating! And if you do make this recipe, don’t forget to tag me on Instagram @pocketfulofzest so I can see your creations! I love hearing from you guys and seeing all the mentions and photos to what you have made, it’s my favorite <3
Equipment
- electric hand mixer or stand mixer
- medium bowl
- large bowl
- rubber spatula
- whisk
- food processor (or ziplock bags + rolling pin)
- 9x5 bread pan
Ingredients
- 2 cups heavy whipping cream keep chilled until needed
- 1 can sweetened condensed milk 14 oz can
- 2 tsp vanilla extract or vanilla paste
- 6 - 8 crispy chocolate chip cookies I used Tate's Bake Shop, crushed measuring to about ¾ cup
- 19 chocolate sandwich cookies I used Oreos, crushed measuring to about 1 cup
Instructions
- Chill the metal beaters and medium bowl in the fridge for at least 15 minutes.
- Using a food processor, pulse the crispy chocolate chip cookies and then the chocolate sandwich cookies until they are somewhat crumbly, keeping some big chunks of cookie. Keep the cookie flavors separated from one another. If you don't have a food processor, put each cookie flavor in their own ziplock bag and use a rolling pin to crush them a bit.
- In a large bowl, whisk together the sweetened condensed milk and vanilla extract until well incorporated.
- In the chilled medium bowl, pour the cold heaving whipping cream. Using the electric hand mixer on medium-high, beat the heavy cream until stiff peaks appear, about 3 minutes.
- Gently fold half of the whipped cream into the condensed milk mixture until combined. Fold the rest of the whipped cream into the mixture until blended.
- Fold about ⅓ cup of the crispy chocolate chip cookie crumbles and ⅓ cup of the chocolate sandwich cookie crumbs into the whipped cream mixture. Just about 5 to 6 turns / folds is fine.
- Pour ⅓ of the whipped mixture into a 9x5 bread pan and spread it around to cover the bottom of the pan. Sprinkle with a layer of crispy chocolate chip cookie and chocolate sandwich cookie crumbs, about 2 to 3 tablespoons worth. Pour & spread another ⅓ of the mixture & sprinkle a final cookie crumb layer. Add final ⅓ whipped mixture and smooth the top. Cover with saran wrap and foil.
- Freeze for at least 6 to 8 hours, or overnight. Can also freeze for about 2 hours for a soft serve consistency.
- When ready to serve, leave out a few minutes for the ice cream to soften a little to make it easier to scoop.
