This No Churn Double Cookies and Cream Ice Cream is the perfect treat for hot days when you want an easy homemade dessert. With golden Oreos and classic chocolate Oreos mixed into a creamy base, you get the best of both worlds—creamy Oreo ice cream and rich vanilla ice cream all in one scoop!
I’m a huge fan of classic cookies and cream, but ever since golden Oreos made its debut, I’ve longed for a golden Oreo version of cookies and cream ice cream. I really would like ice cream shops to start offering golden Oreos as a topping, because it’s Top TIER! Since most places are slow to the party, I decided to make my dream cookies and cream ice cream at home.
I’m really not a chocolate girl. As I’ve gotten older, it’s definitely grown on me, but when golden Oreos made their debut, I swapped them for everything chocolate Oreos are usually used for. Fried Oreos? Swapped with golden. Cookies and cream milkshake? Golden Oreos. They are literally my favorite. So when I was planning this recipe, it just made sense!
Why You Will Love This Double Cookies and Cream Ice Cream?
It’s packed with two types of Oreos crushed throughout. Literally a bite of cookie in every bite.with notes of chocolate and vanilla, whats not to love?
Here are a few more reasons
- It’s EASY to make. As with most No-Churn ice cream recipes, the ingredients and equipment are minimal.
- completely customizable. Feel free to add more toppings to the mix.
Ingredients for Double Cookies and Cream Ice Cream
This easy homemade ice cream recipe uses heavy whipping cream, sweetened condensed milk, and a pinch of salt to create a smooth, rich base. The mix of golden Oreos and chocolate Oreos makes this a must-try cookies and cream ice cream recipe
- Heavy whipping cream: whipped until stiff peaks.
- Sweetened Condensed Milk: used to sweeten and added creaminess. I love using this brand.
- Vanilla: Pure vanilla extract. If you want more of a forward vanilla flavor for the base I recommend using vanilla bean paste.
- Oreos: both chocolate and golden Oreos were used.
- Pinch of salt: optional, but this helps to balance the sweetness.
How to make This Double Cookies and Cream Ice Cream
This no-churn ice cream is super easy to make! And doesn’t require a ton of fancy ingredients. All you need is your ingredients and a hand mixer or stand mixer to make it.
Step 1:
In a large metal bowl, whip heavy whipping cream until stiff peaks form. In a separate bowl, combine sweetened condensed milk and vanilla extract. Mix in crushed Oreos until well combined. Gently fold the whipped cream into the sweetened condensed milk mixture. Pour the mixture into a parchment-lined loaf pan or freezer-safe container.
Step 2:
Take about 4 Oreos and separate the cream from the cookies. Place the cookies in a Ziploc bag and crush them. Sprinkle the crushed Oreos on top of the ice cream mixture. Cover with plastic wrap and foil. Freeze for a minimum of 6 hours, preferably overnight.
Step 3:
Serve in a bowl or a waffle cone and enjoy!
Looking for Other Dessert Recipes? Check Out Some Faves
Soft and Chewy Fruity Pebble Cookies
No churn Butter Pecan Ice Cream
Berry Cobbler Streusel Muffins
If you love this cookies and cream ice cream, don’t forget to tag me on Instagram @cookwithci using #CookwithCi to show me your creations. This no churn dessert is perfect for any time of year but especially during the summer!
No-Churn Double Cookies and Cream Ice Cream
Equipment
- Hand mixer or Stand Mixer
Ingredients
- 2 cup heavy whipping cream
- 1/2 cup chocolate Oreos crushed, use more or less if desired.
- 1/2 cup golden Oreos crushed, use more or less if desired.
- 1 can sweetened condensed milk
- 1-2 tbsp pure vanilla extract
- pinch of salt
For the topping
- 4-5 chocolate oreos filling removed, crushed
- 4-5 golden oreos filling removed, crushed
Instructions
- In a large metal bowl, whip heavy cream until stiff peaks.
- In another bowl, pour in sweetened condensed milk and vanilla and a pinch of salt. Mix until combined then mix in the crushed Oreos.
- Gently fold the Oreo mixture into the whipped cream
- For the garnish take about 4-6 cookies and split in half. Use a knife to scrape the filling. Add the cookies to a ziploc bag and crush them into small pieces.
- Pour the mixture into a freezer safe container. Top the ice cream with the crushed cookies. Place in the freezer for at least 6 hours or overnight if possible.
- Scoop out the ice cream in a bowl or a cone when you're ready to serve and enjoy this delicious No-Churn Double cookies and cream ice cream.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
