No Churn Cookies and Cream Ice Cream That Tastes Like Summer

There’s something about a hot afternoon that pulls everyone toward the freezer. Maybe it’s kids asking for “just one scoop,” or maybe it’s you, standing in the kitchen, wanting something cold and familiar without turning the house into a heat trap. That’s exactly where this No Churn Cookies and Cream Ice Cream fits in. It’s the kind of recipe you make once and then keep coming back to, because it’s simple, forgiving, and feels like a little reward at the end of the day.

You don’t need an ice cream machine. You don’t need fancy tools or special ingredients. You just need a few minutes, a freezer, and the kind of patience that comes naturally when you know something good is waiting.

A Simple Summer Ice Cream That Feels Like Home

This recipe was born out of real life. The kind where the day is already long, the kitchen is warm, and no one wants to stand over a stove. You want dessert, but you want it easy. This is the ice cream you make when you remember that cooking doesn’t have to be complicated to be good.

Because it’s no churn, there’s no setup, no cleanup stress, and no worrying about whether you’re doing it “right.” You blend, stir, freeze, and that’s it. It’s approachable enough for kids to help with and reliable enough to serve to guests without second-guessing yourself.

Why No Churn Cookies and Cream Ice Cream Actually Works

Traditional ice cream relies on churning to whip air into the mixture while it freezes. Without that movement, you might expect the result to be icy or heavy. This recipe works because the cream and sugar do the heavy lifting for you.

When you blend the cream with sugar, you’re thickening it slightly and creating a smooth base that freezes more evenly. Sugar also lowers the freezing point, which helps prevent large ice crystals from forming. The crushed cookies add texture and break up the creaminess in the best way.

Cookies and cream is especially forgiving because the cookie pieces hide small imperfections. Even if your texture isn’t absolutely perfect, it still tastes rich, familiar, and comforting.

Ingredients That Matter (And What You Can Swap)

Here’s what you’ll need. Keep it simple and use what you have.

• 2 cups heavy cream
• 1/2 cup granulated sugar or honey
• 1 to 1 1/2 cups crushed or chopped Oreo cookies

Heavy cream gives you the creamiest result. Whole milk can work in a pinch, but the texture will be lighter and a bit icier. If you use honey instead of sugar, expect a slightly softer freeze and a hint of extra flavor.

For the cookies, classic Oreos are the standard, but you don’t need to be precise. Roughly chopped cookies give you pockets of crunch, while finer crumbs blend more evenly into the ice cream.

this recipe

The Method, Explained Like a Real Kitchen

Start by pouring the cream and sugar into a blender. Blend on high just until the mixture looks smooth and slightly thickened. You’re not trying to whip it into peaks. Think creamy and pourable, like a milkshake that’s just starting to hold its shape.

Once the base is blended, stir in the crushed cookies by hand. This keeps them from breaking down too much and gives you better texture in the final scoop. Take a moment here to taste the mixture. This is your chance to adjust sweetness or add a splash of vanilla if you like.

Pour the mixture into a freezer-safe container. A shallow container works best because it helps the ice cream freeze more evenly. Smooth the top gently with a spoon, then cover it tightly to protect it from freezer air.

Freezing Time, Texture, and When It’s Ready

Let the ice cream freeze for at least four hours, though six hours is ideal. Freezer temperatures vary, so time is only part of the story. What matters most is texture.

When it’s ready, the ice cream should feel firm but scoopable. A spoon should glide in with gentle resistance, not scrape or crack the surface. If it’s still soft in the center, give it another hour. If it freezes too hard, don’t panic. Just let it sit on the counter for five to ten minutes before scooping.

This resting time is normal and often makes for the best texture.

Common Mistakes and How to Fix Them

If your ice cream turns icy, it usually means there wasn’t enough fat or sugar in the base. Using whole milk instead of cream can cause this, as can reducing the sugar too much. Next time, stick closer to the original ratios.

Over-blending the cream can also cause problems. If the mixture looks grainy or starts to separate, stop blending immediately. You can usually save it by gently stirring in a tablespoon or two of milk to smooth it back out.

Cookie texture matters too. Very fine crumbs can disappear into the base, while large chunks can freeze rock-hard. A mix of small and medium pieces gives the best balance.

Flavor Variations That Still Keep It Easy

Once you’ve made this once, it’s easy to customize. You can swirl in extra crushed cookies on top before freezing for a more dramatic cookies-and-cream look. A drizzle of chocolate syrup adds richness without extra effort.

A pinch of salt can help balance sweetness, especially if you’re using honey. For a birthday-style version, add a handful of chocolate chips or sprinkles just before freezing.

These small changes keep the recipe fresh without complicating it.

Storage, Make-Ahead, and Leftover Tips

Store your ice cream tightly covered in the freezer. A layer of plastic wrap pressed directly onto the surface helps prevent freezer burn, especially if you’re making it ahead.

It keeps its best texture for about two weeks. After that, it’s still safe to eat, but it may become firmer and lose some creaminess. Always let it soften slightly before serving. Scooping straight from the freezer rarely gives you the best result.

Dietary Variations

If you need a gluten-free option, use certified gluten-free sandwich cookies. The method stays exactly the same, and the texture is nearly identical.

For a dairy-free version, use a plant-based whipping cream designed for desserts. Coconut-based options work well, but expect a subtle coconut flavor. Dairy-free versions tend to freeze a bit harder, so resting time before scooping is especially important.

Lower-sugar versions are possible, but reducing sugar too much will affect texture. If you experiment, do it gradually and expect a firmer freeze.

How to Serve It Like a Treat, Not Just a Scoop

This ice cream is great straight from a bowl, but it also shines in simple pairings. Serve it with brownies, cookie bars, or even sandwiched between two soft cookies. For gatherings, let it soften slightly and scoop it into small bowls so guests don’t have to struggle with hard ice cream.

A little planning here turns a simple dessert into something that feels intentional and special.

There’s something deeply satisfying about making your own ice cream, especially when it doesn’t ask much of you. This No Churn Cookies and Cream Ice Cream is proof that comfort food doesn’t need to be complicated. It’s cold, creamy, familiar, and exactly the kind of dessert that brings everyone back to the kitchen, spoon in hand, ready for just one more bite.

Get inspired with more mouthwatering recipes! Follow me on Facebook and Pinterest for new cooking ideas every week.

FAQ

Why is my no churn cookies and cream ice cream too hard to scoop?

This is very common and usually just means it’s fully frozen. Let the ice cream sit on the counter for five to ten minutes before scooping so it softens naturally. This resting time helps bring back a smooth, creamy texture.

Can I make no churn cookies and cream ice cream without heavy cream?

You can, but the texture will change. Whole milk or half-and-half will freeze harder and may become icy because they contain less fat. If you try a substitute, expect to let the ice cream soften longer before serving.

How finely should I crush the Oreos?

A mix of small chunks and crumbs works best. Very fine crumbs blend into the ice cream and give more flavor, while small chunks add that classic cookies-and-cream bite. Avoid large pieces, which can freeze too hard.

Why didn’t my ice cream freeze evenly?

This usually happens if the container is too deep or the freezer temperature runs warm. Using a shallow, freezer-safe container helps the mixture freeze more evenly. Stirring in the cookies gently and spreading the mixture flat before freezing also makes a difference.

Print