Cookies and Cream No-Churn Ice Cream

By Carolanne

This recipe requires no ice cream maker, yet still results in a rich, smooth frozen treat. Crunchy, chocolaty cookies are mixed into a creamy vanilla base.

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 tablespoon vanilla extract
• 2 cups heavy whipping cream
• 1 1/2 cups crushed chocolate sandwich cookies (about 10 cookies)

Details

Servings 8
Adapted from jsonline.com

Preparation

Step 1

In a large bowl, stir together sweetened condensed milk and vanilla extract.
In a separate bowl, beat heavy cream with an electric mixer with a whisk attachment on high speed until stiff peaks form, about 3 minutes.
With a rubber spatula, gently fold whipped cream into sweetened condensed milk mixture until fully incorporated. Fold in crushed cookies.
Pour into 8½-by-4½-inch loaf pan and cover with wax paper, pressing it down onto the ice cream to prevent ice crystals from forming. Freeze until firm, about 6 hours.
Allow to sit at room temperature several minutes before scooping.