Cookies and Cream Ice Cream
This Cookies and Cream Ice Cream is the perfect no churn homemade ice cream that only requires four simple ingredients and is so creamy and delicious.
- 2 cups whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- ⅔ cups chocolate sandwich cookies, crushed
Using a medium size mixing bowl, pour in the 2 cups whipping cream, and use an electric mixer on medium speed to begin whipping until stiff peaks form.
Pour in the 1 can (14 ounces) sweetened condensed milk and continue mixing on low speed until the mixture begins to thicken.
Add in the 1 teaspoon vanilla extract and mix until combined.
Using a spoon, stir in the ⅔ cups crushed cookies and place the ice cream in an airtight container in the freezer for at least 6 hours.
Remove from the freezer to serve in an ice cream cone or bowl. Store in the freezer in an airtight container.
Calories: 214kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 73mg | Potassium: 129mg | Fiber: 1g | Sugar: 16g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg