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- 2 cups heavy cream - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1 ½ cups chocolate sandwich cookies, crushed - ½ cup mini chocolate chips (optional) The key to making no-churn cookies and cream ice cream lies in a few simple ingredients. First, you need heavy cream. This cream gives your ice cream a smooth and rich texture. You will also need sweetened condensed milk. It adds sweetness and creaminess. Finally, vanilla extract brings a warm flavor that ties it all together. You can customize this ice cream with optional add-ins. Crushed chocolate sandwich cookies are a must. They provide the classic cookies and cream taste. If you want extra sweetness, toss in mini chocolate chips. They melt slightly and add little bursts of chocolate. This recipe is easy and fun. You can make it with just a few steps. Gather your ingredients and get ready to create a delightful treat. Enjoy your homemade ice cream on a hot day or as a special dessert! - Beat the heavy cream until soft peaks form. - Mix sweetened condensed milk with vanilla extract. First, grab a large bowl. Use an electric mixer to beat 2 cups of heavy cream. Beat it on medium speed. In about 3 to 4 minutes, you should see soft peaks. This means your cream is ready! Next, take another bowl. Add 1 cup of sweetened condensed milk. Pour in 1 teaspoon of vanilla extract. Mix these two well. You want them to blend nicely. - Fold whipped cream into condensed milk mixture. - Incorporate crushed cookies and chocolate chips. Now, it’s time to combine. Take the whipped cream and gently fold it into the condensed milk mixture. Be careful to keep the air in the whipped cream. This makes your ice cream light and fluffy! Once that’s mixed, add in 1 ½ cups of crushed chocolate sandwich cookies. If you love chocolate, toss in ½ cup of mini chocolate chips too. Fold everything together until it's evenly mixed. - Pour mixture into a freezer-safe container. - Cover and freeze for a minimum of 6 hours. Pour the ice cream mixture into a freezer-safe container. Spread it out evenly with a spatula. Make sure to cover the container with a lid or plastic wrap. This keeps the ice cream fresh. Place it in the freezer. You need to freeze it for at least 6 hours. This time helps it become firm and creamy. To make creamy no-churn cookies and cream ice cream, start with cold heavy cream. Cold cream whips faster and to a better texture. Use a large bowl to give the cream space to expand. Beat it on medium speed until soft peaks form, which takes about 3-4 minutes. You want a light and airy texture, not too stiff. When you fold the whipped cream into the sweetened condensed milk, do it gently. Use a spatula to lift and turn the mixture. This keeps the air in the whipped cream, giving you a fluffy ice cream. Avoid mixing too hard, or it will lose its lightness. Serve your ice cream at the right temperature. Take it out of the freezer a few minutes before serving. This makes it easier to scoop. Use chilled bowls or cones for a nice touch. For extra fun, add a sprinkle of crushed cookies on top. You can also drizzle chocolate syrup for a sweet finish. Try adding mini chocolate chips for texture. These small details make your ice cream look great and taste even better. {{image_2}} You can make this ice cream even more fun by changing the cookies. Try mint Oreos for a fresh twist. You could also use peanut butter cookies for a rich flavor. The choice is yours! Mix-ins add even more joy. Nuts like walnuts or pecans give a nice crunch. You can also toss in fresh fruit like strawberries or bananas for a fruity kick. These changes create a new taste each time you make it! Want a dairy-free version? Use coconut cream instead of heavy cream. It works well and adds a tropical flavor. For low-sugar ice cream, use sugar-free sweetened condensed milk. You can also swap in your favorite sugar substitute. If you need to replace chocolate sandwich cookies, try gluten-free cookies. They can work just as well. Remember to keep the same amount for a great texture! To store your cookies and cream ice cream, use a freezer-safe container. A sealable plastic container works great. Make sure to spread the ice cream evenly in the container. This helps it freeze uniformly. Don’t forget to cover it tightly! Use a lid or plastic wrap to keep air out. This keeps the ice cream creamy. To prevent ice crystals from forming, try to minimize air exposure. Ice crystals can ruin the nice texture. You can also press a piece of plastic wrap directly on the surface of the ice cream. This helps block air and keeps it smooth. This ice cream will stay fresh for about two weeks in the freezer. For the best flavor and texture, enjoy it within this time. After two weeks, it may lose some of its creaminess. Look for signs that the ice cream needs to be tossed. If you see ice crystals on the surface, it’s time to say goodbye. Also, if the ice cream has an off smell or strange texture, don’t eat it. Always prioritize safety and taste! You should not use regular cream. Heavy cream has a higher fat content. This fat helps create a rich and creamy texture. Regular cream will not whip as well and may lead to icy ice cream. The right cream gives your dessert a smooth feel. Your ice cream needs at least 6 hours to freeze. If your freezer is set to a lower temperature, it may freeze faster. Opening the door often can slow down freezing time. For best results, freeze overnight. This ensures it reaches the perfect firmness. Yes, you can make it without a mixer. Use a whisk instead to beat the cream. It will take more time and effort, though. Alternatively, use a jar with a tight lid. Shake it vigorously until soft peaks form. Both methods work for no-churn ice cream. Cookies and cream ice cream became popular in the 1980s. It started in the United States. The mix of cookies with cream made it a favorite among many. It remains a top choice for ice cream lovers today. This flavor connects nostalgia with fun. To soften ice cream, take it out of the freezer. Let it sit for about 5 to 10 minutes. This allows it to reach the right texture for scooping. You can also run your scoop under warm water. This trick helps get that perfect scoop every time! This blog post covers how to make delicious cookies and cream ice cream at home. We discussed major ingredients, step-by-step instructions, and useful tips. You can also explore variations and storage info to suit your taste. Now, you can create a treat that impresses your friends and family. Enjoy the process and get creative with flavors. Your homemade ice cream will surely bring joy to everyone!

No-Churn Cookies And Cream Ice Cream

Indulge in the creamy delight of homemade cookies and cream ice cream! With just a few simple ingredients like heavy cream, sweetened condensed milk, and crushed chocolate sandwich cookies, you can whip up this delicious treat in no time. Perfect for cooling off on a warm day, this recipe is sure to please everyone. Click now to explore the full recipe and discover how to create this cookies and cream bliss at home!
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Ingredients
  

2 cups heavy cream

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1 ½ cups chocolate sandwich cookies, crushed

½ cup mini chocolate chips (optional)

Instructions
 

In a large mixing bowl, beat the heavy cream using an electric mixer on medium speed until soft peaks form. This should take about 3-4 minutes.

    In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix until well combined.

      Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the cream too much.

        Once well combined, fold in the crushed chocolate sandwich cookies and mini chocolate chips (if using) until evenly distributed.

          Pour the mixture into a freezer-safe container and spread it out evenly.

            Cover the container with a lid or plastic wrap and freeze for at least 6 hours, or until the ice cream is firm.

              Once frozen, scoop the ice cream into bowls or cones and enjoy your homemade cookies and cream ice cream!

                Prep Time: 20 minutes | Total Time: 6 hours 20 minutes | Servings: 6-8

                  - Serve in chilled bowls and garnish with a sprinkle of crushed cookies on top for an added crunch!