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Overhead view of a pan of cookies and cream ice cream with an ice cream scooper resting on top.
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Cookies and Cream Ice Cream (No Eggs, No Churn!)

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings (approximately ¾ cup/serving)
Calories 513kcal
Author Sam Merritt

Equipment

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)

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 48g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 222mg | Potassium: 311mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1117IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 3mg