This Cookies and Cream Homemade Ice Cream has a creamy vanilla ice cream base with chunks of gluten free chocolate sandwich cookies throughout! It seriously only takes a few minutes to make (minus freezing time) and is a wonderful marriage of flavors that so many of us love! As always, it’s gluten free, nut free and egg free!
This Cookies and Cream Homemade Ice Cream is so delicious! It's so creamy with a cookie crunch! It couldn't be more simple to make!!
Love cookies & cream?? For more cookies and cream recipes, check out my Cookies and Cream Cookies, Cookies and Cream Cake, Cookies and Cream Pie and my Cookies and Cream Cinnamon Rolls.
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Reasons to Love this ice cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can be dairy free (vegan).
- Super Creamy- This ice cream is so creamy and smooth!
- Chocolate Sandwich Cookies- A great addition to the flavors and a nice crunch!
Ingredient Notes
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Kosher Salt- Brings all the flavors out.
- Heavy Cream- We need 2 cups (1 pint).
- Chocolate Sandwich Cookies- We need 14 total. Make sure they’re gf. These are my favorite.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Ensure the Ice Cream is Vegan
- Use a dairy free heavy whipping cream.
- Only use sweetened condensed coconut milk.
- Use gluten free chocolate sandwich cookies that are also vegan. These are my favorites!
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cookies and Cream Ice Cream
Here are the step by step instructions to make this ice cream!
Step 1: Whisk the Sweetened Condensed Milk, Vanilla and Salt
Whisk them until combined. Set aside.
Step 2: Whip the Heavy Cream
In a separate large bowl, beat the heavy cream until soft peaks form. You can also do this with a whisk.
Step 3: Add in the Condensed Milk Mixture
Whisk the sweetened condensed milk mixture into the heavy cream until stiff peaks form. Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 4: Break in the Cookies
Break 10 chocolate sandwich cookies over the liquid ice cream mixture.
Once all broken in, use a spatula to fold them into the liquid ice cream.
Step 5: Top with Extra Cookies
Using a spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container.
Last but not least, break 4 more cookies over the top of the ice cream and gently press them down but don’t submerge them.
Step 6: Freeze
If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight.
Expert Baking Tips
- Break the Chocolate Sandwich Cookies- Use your hands to break the chocolate sandwich cookies into large pieces. Do not smash or cut them. We don’t want a sand like consistency or tiny crumbs. I usually break each cookie into about 3-4 pieces.
- Let it Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Recipe FAQs
Yes. It needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify.
If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
This recipe makes about 1.5 quarts or 6 cups of ice cream.
You can replace the chocolate sandwich cookies with whatever cookies you desire.
Storing and Freezing
Storing
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil.
These are my favorite air tight freezer safe ice cream containers.
Freezing
The ice cream can be frozen for up to two weeks.
Other No Churn Ice Cream Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Cookies and Cream Homemade Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can 14oz sweetened condensed milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
- 14 gluten free chocolate sandwich cookies
Instructions
- In a large bowl, whisk together the sweetened condensed milk, vanilla and the salt.
- In another large bowl using a whisk, or in a large bowl of an electric mixer using the whisk attachment, or using a hand held mixer, beat the heavy cream until soft peaks form.
- Using a spatula, fold the sweetened condensed milk mixture into the heavy whipping cream. Whisk again until stiff peaks form.
- Using your hands, break 10 gluten free chocolate sandwich cookies into the liquid ice cream. You want large chunks, not tiny crumbs. I break each cookie into 3-4 pieces. Use the spatula to fold the cookie chunks in.
- Pour the ice cream into a 9 x 5 loaf pan. Smooth the top with a butter knife or the back of a spoon.
- Break 4 more chocolate sandwich cookies on top and gently press them into the mixture but don’t submerge them.
- Cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.
Notes
- The ice cream can last in the freezer for 14 days.
- This recipe makes about 6 cups or 1.5 quarts of ice cream.
- Break the Chocolate Sandwich Cookies- Use your hands to break the chocolate sandwich cookies into large pieces. Do not smash or cut them. We don’t want a sand like consistency or tiny crumbs. I usually break each cookie into about 3-4 pieces.
- Let it Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
John
This ice cream was so easy to make! Great job!
Lee
SO glad you loved it, thanks!
Avantika
Can I half the receipe
Lee
Yes you can!! I would just advise storing it in a smaller freezer safe container!