I know, it’s been a hot minute since I’ve shared a new recipe. For a while I was working multiple jobs, 16+ hour days (seven days a week). It was insane and not at all sustainable! Thankfully I have a more normal schedule now, which means I’m back with some new baking fun. Or in this case, with a simple recipe for no churn cookies and cream ice cream!
As you guys probably know, I am gluten free. There are lot of amazing GF substitutes out there, but one of the BEST just arrived in stores in January: gluten free Nabisco Oreos! My Oreo-obsessed husband did a taste test, and even he couldn’t tell the difference. Either the gluten free or original version will work perfectly in this recipe. You only need 20 Oreos, so there will be a few leftover to snack on!
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Start by putting a standard loaf pan in the freezer to chill. Then divide 20 Oreos into two groups of 8 and one group of 4. Scrape the filling off of 8 sandwiches (save it!) and crush the cookies into a fine crumb. A food processor is the best tool for this, but a coffee grinder or rolling pin and ziplock bag will also work. Use a sharp knife to cut the next 8 sandwiches into small chunks. DON’T remove the filling. Cut the other 4 sandwiches into fourths and set aside.
In a large bowl, whisk the condensed milk, filling and vanilla extract until mostly smooth. Then mix in the Oreo crumbs and chunks.
Use a stand or hand mixer to whip the heavy cream until stiff peaks form. Gently fold the cream into the cookie mixture until completely combined. Pour into the chilled pan, and top with the larger Oreo pieces. Chill in the freezer for 4 to 6 hours before serving. (I also recommend letting it set in the freezer for at least an hour before covering.)
Tag me @rosesandwhiskers on Instagram if you try this no churn cookies and cream ice cream recipe and use the hashtag #rosesandwhiskers. Happy baking! 🙂
No Churn Cookies and Cream Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz. sweetened condensed milk
- 1 tsp vanilla extract
- 20 Oreos gluten free or not, depending on preference
Instructions
- Put a standard loaf pan in the freezer to chill.
- Divide 20 Oreos into two groups of 8 and one group of 4. Scrape the filling off of 8 sandwiches (save it!) and crush the cookies into a fine crumb. A food processor is the best tool for this, but a coffee grinder or rolling pin and ziplock bag will also work. Use a sharp knife to cut the next 8 sandwiches into small chunks. DON'T remove the filling. Cut the other 4 sandwiches into fourths and set aside.
- In a large bowl, whisk the condensed milk, filling and vanilla extract until mostly smooth.
- Mix in the Oreo crumbs and chunks.
- Use a stand or hand mixer to whip the heavy cream until stiff peaks form. Gently fold the cream into the cookie mixture until completely combined.
- Pour into the chilled pan, and top with the larger Oreo pieces. Chill in the freezer for 4 to 6 hours before serving. (I also recommend letting it set in the freezer for at least an hour before covering.) Enjoy!
This is the best no churn ice cream 🙂
So glad you think so!