Cookies and Cream Ice Cream

Rahat

Indulge in the creamy, dreamy delight of homemade Cookies and Cream Ice Cream, a treat that’s as easy to make as it is irresistible. With just 15 minutes of prep, this recipe combines velvety vanilla ice cream with crunchy chocolate cookie pieces for a perfect balance of textures.

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Prep Time 15

Chilling Time 4

Total Time 4

Servings: 8 servings (approximately ¾ cup/serving)

Calories: 513

Ingredients Method Nutrition

Ingredients

14 oz sweetened condensed milk
¾ teaspoon vanilla extract
⅛ teaspoon fine salt
2 ¼ cups cold heavy cream
18 Oreo cookies broken into pieces (divided)

Method

In a medium-sized mixing bowl, whisk together condensed milk, vanilla extract, and salt until thoroughly combined.
Into a separate, large mixing bowl, pour the heavy cream. Use an electric mixer to beat on low speed, gradually increasing the speed to high. Continue beating on high-speed until stiff peaks form. The mixture will be thick and fluffy, similar in consistency to cool whip.
Add the condensed milk mixture into the whipped cream and use a spatula to gently fold together until mostly combined.
Add 15 broken/crumbled Oreo cookies into the mixture and fold into the mixture until completely combined.
Pour ice cream mixture into a 9×5” bread pan (I like to line my bread pan with a parchment paper sling, but this is not required). Gently press 3 broken Oreo cookies into the top of the ice cream.
Cover bread pan tightly with plastic wrap, pressing it gently into the surface of the ice cream.
Transfer ice cream to the freezer and freeze for at least 4-6 hours, preferably overnight, before scooping and serving.

Nutrition

Calories: 513kcalCarbohydrates: 48gProtein: 7gFat: 34gSaturated Fat: 20gCholesterol: 93mgSodium: 222mgPotassium: 311mgFiber: 1gSugar: 40gVitamin A: 1117IUVitamin C: 2mgCalcium: 191mgIron: 3mg

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