Cookies and Cream Ice Cream Recipe (No-Churn & Easy)

This Cookies and Cream Ice Cream recipe is the perfect homemade ice cream that's made using four simple ingredients. It's rich, creamy, and absolutely delicious. Sure to be your favorite flavor to enjoy on a hot summer day. 

Updated July 26, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on August 28, 2017, and photos updated June 9, 2021, and August 20, 2024.

This summer, if you're anything like me, you plan to enjoy as many frozen treats as possible. When I was little, my dad would pull out his special ice cream maker every summer. The kind that needed rock salt to work and made the loudest racket you've ever heard while the base churned away. The homemade ice cream was worth every bit of the wait and the noise, but once I grew up, I understood why he saved it for special occasions. It was a whole production.

That's exactly why I developed this no-churn cookies and cream ice cream recipe, and why it's been a reader favorite on my blog since 2017. I've tested it more times than I can count in my Florida kitchen, tweaked the cookie-to-cream ratio until my family gave it their full approval, and even worked out a version for folks who do own an ice cream maker. Whichever way you make it, you end up with rich, creamy ice cream packed with chunks of chocolate sandwich cookies.

You only need four simple ingredients and a mixer to make it happen. No machine, no rock salt, no egg yolks. Let's get started!

Why You'll Love This Cookies and Cream Ice Cream

• No Machine Needed - This is a true no-churn recipe made with a stand or hand mixer, so anyone can make homemade ice cream without special equipment.
• Just 4 Ingredients - Heavy cream, sweetened condensed milk, vanilla, and Oreo cookies are all it takes, with no eggs and no cooking involved.
• Big Cookie Flavor - Chopping the cookies into chunks (instead of crumbs) means you get a real bite of Oreo in every single spoonful.
• Works Both Ways - I've included my tested ice cream maker version too, so you can churn it in a Cuisinart if that's how you like to make it.

Ingredients You'll Need

Here's everything you'll need to make this recipe.

1. Heavy Cream - Also called heavy whipping cream, this is the backbone of the ice cream. Whipping it to stiff peaks is what traps the air that makes no-churn ice cream light and scoopable instead of dense and icy. Make sure it's cold, and don't substitute a lower-fat option here.
2. Sweetened Condensed Milk - Use canned sweetened condensed milk, not evaporated milk. It sweetens the base and keeps the texture soft and creamy in the freezer, since the sugar keeps the ice cream from freezing rock-hard.
3. Vanilla Extract - A splash rounds out that classic cookies-and-cream flavor. Use pure vanilla extract rather than imitation for the best taste.
4. Chocolate Sandwich Cookies - Regular Oreo cookies are my go-to, filling and all, no need to scrape out the cream. Double Stuf or Oreo Thins work too if that's what's in your pantry.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Cookies and Cream Ice Cream

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Whip the Cream to Stiff Peaks

Add the cold heavy cream to the bowl of a stand mixer and whip on medium speed until stiff peaks form. That means the cream stands straight up when you lift the beater, without flopping over. This step matters more than any other, because those whipped-in air bubbles are what give no-churn ice cream its creamy, scoopable texture. Under-whipped cream leads to dense, icy ice cream.

Step 2: Add the Condensed Milk and Vanilla

Pour in the sweetened condensed milk and mix on low speed just until the mixture thickens, then add the vanilla extract and mix until combined. Keep the speed low here. Mixing too aggressively at this stage can deflate all the air you just whipped in.

Step 3: Fold in the Cookies

Turn off the mixer and stir in the chopped Oreo pieces by hand with a large spoon. Folding by hand keeps the cookie chunks whole and keeps the base fluffy. Letting the mixer do this job breaks the cookies into dust and turns the ice cream gray.

Step 4: Freeze Until Firm

Spread the mixture into an airtight, freezer-safe container in an even layer. Sprinkle a few extra crushed Oreos over the top if you'd like, then freeze for at least 6 hours or overnight before scooping into a bowl or ice cream cone.

Want to Use an Ice Cream Maker Instead?

You can absolutely churn this in a machine, the ingredients just change a bit. Omit the sweetened condensed milk and use 1 cup of whole milk (not skim) plus ¾ cup of granulated sugar instead. Skip the mixer and pour the liquid ingredients straight into your ice cream maker's frozen bowl. After about 20 minutes of churning, add the chopped cookies and continue until thick and creamy. I love my Cuisinart ice cream maker for this version.

LaKita's Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

• Chill your bowl and beaters for 10-15 minutes in the freezer before whipping, cold equipment helps the cream whip faster and higher.
• Chop, don't crush. Cut the cookies into large chunks with a sharp knife instead of smashing them in a bag, so they stay crunchy instead of dissolving into the base. You can prep the chunks ahead and hold them in a zip-top bag.
• Watch for the stiff-peak moment. Stop whipping as soon as the cream holds its shape. Over-whipped cream turns grainy and can start heading toward butter.
• Press plastic wrap directly onto the surface of the ice cream before sealing the container's lid. That extra barrier keeps ice crystals from forming on top.
• Use a shallow container like a metal loaf pan for faster, more even freezing than one deep tub.
• Plan to serve it soon after scooping. No-churn ice cream melts a little faster than machine-churned, so keep it in the freezer until right before dessert.
• This batch makes about 1½ to 2 quarts, so make sure your container has room before you start.

Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

• Golden Oreos - Swap in Golden Oreos for a vanilla-on-vanilla cookies and cream flavor.
• Different cookies entirely - Biscoff cookies, chocolate chip cookies, or shortbread cookies all work beautifully in place of chocolate sandwich cookies.
• Add a swirl - Ribbon in peanut butter, chocolate syrup, or caramel sauce just before freezing for a marbled effect.
• Mint cookies and cream - Use mint Oreos, or take a look at my No-Churn Mint Chocolate Chip Ice Cream for a fully minty version.
• Extra chocolate - Fold in mini chocolate chips or chopped chocolate along with the cookies.
• Ice cream maker version - See the machine instructions above. The swap is whole milk and sugar in place of the condensed milk.

Make-Ahead & Storage

Make-Ahead

The cookie chunks can be chopped up to a few days in advance and stored in a zip-top bag in the pantry. The finished ice cream itself is the ultimate make-ahead dessert. Make it the night before a cookout and it'll be perfectly frozen and ready to scoop when your guests arrive.

Storage & Reheating

Store the ice cream in an airtight, freezer-safe container in the freezer for up to 5 days for the best texture and flavor. When you're ready to serve, let the container sit at room temperature for 1 to 2 minutes so it softens just enough for the scoop to glide through. There's no reheating with ice cream, of course. But if it's frozen very hard, that short counter rest is all it needs.

What to Serve with Cookies and Cream Ice Cream

Here are some of my favorite ways to serve this dish.

• Scooped over a warm dessert - A scoop melting over Easy Peach Cobbler Recipe or Fudgy Mint Brownies is summer on a plate.
• Blended into a shake - Use it in place of vanilla in my Peanut Butter Milkshake Recipe for a cookies-and-cream milkshake.
• On a dessert board - Serve small scoops alongside Cookies and Cream Popcorn and fresh berries for a fun party spread.
• Classic cone or sundae - Pile it into a waffle cone or top it with hot fudge, whipped cream, and extra crushed Oreos.
• Next to more Oreo goodness - If your crowd loves this flavor, my Oreo Delight Recipe makes a perfect companion dessert for a bigger gathering.

Frequently Asked Questions

Did You Make This Recipe?

If you give this cookies and cream ice cream a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you have any questions about making it (no-churn or in the machine) drop them in the comments and I'll help you out. Nothing makes my day like seeing this recipe in your kitchen!