No Churn Milk and Cookies Ice Cream
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Milk and Cookies Ice Cream is incredibly creamy, loaded with chunks of delicious cookies and easy to make without an ice cream maker! This homemade no churn recipe only takes 10 minutes to prep, then after a few hours in the freezer, it’s time to dig in!
How do you make a classic dessert like milk and cookies even better? Turn it into ice cream, of course! This Ben & Jerry’s copycat recipe is loaded up with two different types of homemade cookies, Dark Chocolate Chunk and Double Chocolate Chip!
Besides being incredibly easy to make and so delicious, the great thing about the recipe is that you can totally make it your own! Add chunks of your favorite homemade or store-bought cookies to a simple vanilla ice cream base, made of whipped heavy cream, sweetened condensed milk and vanilla.
It honestly couldn’t be easier to make and might just be my new favorite ice cream flavor!
Table of contents
What you’ll need
- Sweetened Condensed Milk
- Vanilla Extract
- Sea Salt
- Heavy Cream
- Baked Cookies – I recommend a combination of any of these 3 cookies:
Step by step instructions
- In a medium bowl, whisk the condensed milk, vanilla extract and sea salt together.
- Add the heavy cream to a large mixing bowl, or the bowl of a stand mixer. Use the stand mixer, or an electric hand mixer, with the whisk attachment, to whip the heavy cream until firm peaks form, about 3-4 minutes.
- Gently fold the condensed milk mixture into the whipped cream with a rubber spatula. Stir in the chopped cookie pieces. Pour the ice cream into a 2 quart, or larger, container.
- Cover and place in the freezer for at least 5 hours. Scoop and serve!
Whit’s tips and tricks
- Freezing the ice cream in a metal container will make it freeze faster. If you want your milk & cookies ice cream ASAP, pour the ice cream into a metal container to freeze.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn. I like to use these glass containers to store the ice cream. This recipe will perfectly fit into two of these containers.
- You can use just about any cookie you want in this recipe. Chocolate chip, peanut butter, Oreos, double chocolate chip, they’re all fair game! You can even divide the ice cream in half and add different cookies to each half to create two different ice cream flavors.
More easy no-churn ice cream recipes
Check out these 7 ice cream recipes, all made without an ice cream maker!
- Strawberry Ice Cream
- Peppermint Bark Ice Cream
- Peanut Butter Ice Cream
- Salted Caramel Ice Cream
- Chocolate Ice Cream
- Moose Tracks Ice Cream
- Cherry Garcia Ice Cream
No Churn Milk & Cookies Ice Cream
Ingredients
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 cups heavy cream, cold
- 1 ½ cups chocolate chip cookies and/or double chocolate cookies, chopped
Instructions
- Whisk together the condensed milk, vanilla extract and sea salt in a large bowl, set aside.
- Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 3 minutes.
- Fold the condensed milk mixture into the whipped cream with a rubber spatula until combined.
- Mix in the chopped cookies.
- Pour into a 2 quart container, preferably metal, as it will freeze the ice cream quicker.
- Cover with plastic wrap and place in the freezer.
- Freeze for at least 5 hours, or overnight.
Notes
- Freezing the ice cream in a metal container will make it freeze faster. If you want your milk & cookies ice cream ASAP, pour the ice cream into a metal container to freeze.
- Place the ice cream as far back in the freezer as you can for a quicker freeze. You never want to store ice cream in the door, as it is the warmest place in the freezer. But I have also found for homemade ice cream, the further back in the freezer you place it, the quicker it will freeze.
- This recipe makes approximately 1/2 gallon of ice cream, which equals 4 pints, or 12 scoops of ice cream.
- This ice cream will stay good in the freezer for 6 months. Always seal the ice cream in an airtight container to avoid freezer burn.
- You can use just about any cookie you want in this recipe. Chocolate chip, peanut butter, Oreos, double chocolate chip, they’re all fair game!
Nutrition Facts
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