No-Churn Cookie Monster Ice Cream
Making No-Churn Cookie Monster Ice Cream could not be easier - no ice cream machine needed. Loaded with cookies and using heavy cream and sweetened condensed milk as a base, the options are limitless.
Servings: 8 servings
Ingredients
- 2 cups heavy whipping cream
- 1 can 14 ounce sweetened condensed milk
- 8 chocolate sandwich cookies coarsely crushed (I used Oreo’s)
- 8 chocolate chip cookies coarsely crushed
- 2 chocolate sandwich cookies finely crushed
Instructions
- Coarsely crush 8 chocolate sandwich cookies and 8 chocolate chip cookies into small pieces. Crush the 2 chocolate sandwich cookies until they are finely chopped in a small bowl. Keep the larger cookie crumbs and finely crushed cookie crumbs in separate bowls and set them aside.
- Place parchment paper in loaf pan. (With extra hanging over the sides to cover the ice cream with later)
- Pour the sweetened condensed milk into a large bowl. Set aside.
- Pour the heavy whipping cream into a mixing bowl. Using your whisk attachment on your mixer, whisk the heavy whipping cream until stiff peaks form (about three minutes).
- Gently fold in about a cup of the heavy whipping cream into the sweetened condensed milk.
- Add in the remaining heavy whipping cream and the finely crushed cookie crumbs and gently fold until combined.
- Pour half of the cream mixture into your prepared loaf pan. Evenly sprinkle half of the larger cookie pieces over the mixture. Repeat this step with the other half of the mixture and cookie crumbs.
- Drag a knife or spatula through the cream mixture to spread out the cookie pieces.
- Fold over the parchment paper to cover the top. (I use masking tape to keep it together.)
- Freeze six hours.
- Ice cream will keep good in freezer for up to two weeks.
Notes
You can use a blender to crush up the cookies. Another way to crush them is to place the cookies in a sealed sandwich bag and roll over them with a rolling pin.
To 'fold in' ingredients, use a spatula or large spoon and gently combine the ingredients.
Drizzle with chocolate syrup for more sweetness!
Store the ice cream in your freezer for up to two weeks.
For a different flavor, try replacing the crushed up cookies with crushed up candy. Gently fold in two cups of candy pieces once the cream mixture is made and pour into your loaf pan.