My cookies and cream ice cream (aka Oreo ice cream!) takes 15 minutes to prepare WITHOUT an ice cream maker! It's made with just 5 ingredients and is entirely egg-free.
In a medium-sized mixing bowl, whisk together condensed milk, vanilla extract, and salt until thoroughly combined.
14 oz sweetened condensed milk, ¾ teaspoon vanilla extract, ⅛ teaspoon fine salt
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.
2 ¼ cups cold heavy cream
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.
18 Oreo cookies
Pour ice cream mixture into a 9x5” 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.
Notes
Mixing bowl
If you’re in a particularly warm climate, use a metal mixing bowl and place it in the freezer for 15 minutes before adding your heavy cream to it and whipping to stiff peaks.
Storage
Cover tightly and store in the freezer for 1-2 months.