Cookies and Cream Ice Cream (No Churn)

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This Cookies and Cream Ice Cream is smooth, creamy, and packed with crunchy Oreo pieces in every bite. It’s made without an ice cream maker and sets perfectly for scooping or freezing into popsicles. It’s creamy, crunchy, and has all the cookies and cream flavor you love. Add a quick magic shell for a little extra chocolate snap on top.

Prep Time 15

Freezing Time 6

Total Time 6 15

Servings Mini Cups

Calories 391kcal

Author Fay Khoury

INGREDIENTS

Ice Cream

6 Oreos chocolate coated or plain
600 ml (2½ cups) heavy cream
395 g (14 oz) sweetened condensed milk

Chocolate Magic Shell

175 g (1 cups) dark chocolate or milk or white chocolate
1 tablespoon coconut oil

Chocolate Sauce

90 g (½ cup) dark chocolate or milk or white chocolate
½ cup heavy cream

Garnish

2 Oreo cookies crushed

INSTRUCTIONS

Ice Cream

Chop the Oreos as finely or as coarsely as you like.
In a large mixing bowl, combine the heavy cream and sweetened condensed milk.
Mix on medium speed until the volume starts to increase. Then, increase speed to high and mix until the mixture thickens and the volume increases by one third. This takes several minutes.
Fold in the chopped cookies with a silicone spatula until evenly incorporated.
Spoon the ice cream mixture into mini 80mL/2.7oz plastic cups. Optionally, insert a popsicle stick into the center of each cup.
Freeze overnight.

Magic Shell

Melt the chocolate in a microwave-safe jug, microwaving in 30-second intervals and stirring until smooth.
Add the oil to the melted chocolate and mix well to incorporate fully.

Chocolate Sauce

Combine the chocolate and cream in a microwave-safe jug. Microwave for 20-second intervals, stirring in between, until smooth.

Assembly

Remove the ice cream cups from the freezer and briefly dip in hot water to help release.
Remove the ice cream from the plastic cups. Dip each ice cream into the melted chocolate halfway up.
Quickly sprinkle the crushed cookies over the chocolate before it sets.

Serving

If serving the ice cream in the mini cups, drizzle with chocolate sauce before enjoying.

NOTES

Chopping Cookies: Adjust the cookie chunk size to your preference for different textures.
Whipping Cream: The more air you whip into the mixture, the lighter the ice cream.
Melting Chocolate: Be careful not to overheat the chocolate to avoid burning.
Storage: Store any leftover ice cream in an airtight container to prevent freezer burn.

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