Three ingredients, no machine, and a childhood memory in every scoop.

I scream, you scream, we all scream for ice cream.

I have been saying that since I was a child, and I mean it with all my heart every single summer. There is something about the heat that makes me single-minded. Ice cream. That is the whole thought. Nothing else required.

Growing up, we made it the old-fashioned way with my grandparents on hot summer weekends. A hand crank machine, rock salt, ice, and what felt like forty-five minutes of taking turns before anyone was allowed to eat anything. The waiting was unbearable and the ice cream was worth every second. On the weekends we skipped the hand crank, my grandfather would give us money and we would wait for the ice cream truck. Do you remember the sound of that truck? That little tinkling musical tune floating down the street before you could even see it, and you were already running for the door, already calculating whether you had time to catch him before he drove by.

That sound is summer to me. That memory is summer to me. This recipe is a little bit of that summer, made in your own kitchen, no machine required and no waiting for a truck.

This post contains affiliate links. If you purchase through my links, I may earn a small commission at no additional cost to you. Thank you for supporting Pinecones & Acorns.

What You Need to Make No Churn Ice Cream

Three ingredients. That is the whole list, plus a splash of vanilla bean paste if you want to be a little fancy about it.

Two cups of cold heavy whipping cream. Half a package of Oreos, crushed. One can of sweetened condensed milk. And yes, use the vanilla bean paste if you have it. Pure vanilla extract works too, but the paste gives you those pretty little flecks and a slightly deeper flavor that is worth the small upgrade.

The science behind why this works is straightforward even if it sounds like kitchen magic. Sweetened condensed milk has very little water compared to regular milk, which means ice crystals stay small and the texture stays silky and scoopable rather than granular and icy. The whipped cream adds air and volume so you get that light, creamy consistency without a machine churning it for you. The two together create ice cream. Real, honest, creamy, rich ice cream.

How to Make It Cookies and Cream Ice Cream

The fold is everything here. You cannot rush it. Keep that in mind and the rest takes care of itself.

Pour your cold heavy whipping cream into a large mixing bowl and whip it to soft peaks using a hand mixer or stand mixer fitted with the whisk attachment. Soft peaks mean the cream droops just a little at the tip when you lift the beaters but holds its shape. This takes about three to four minutes on medium-high speed. Do not overwhip. If it starts looking grainy or clumpy, you have gone too far. You can still save the cream, just add a little more heavy cream to smooth it out.

Pour the sweetened condensed milk over the whipped cream. Add the vanilla bean paste. Then fold. Use a large rubber spatula and work from the bottom of the bowl, lifting and turning. You are not stirring. You are folding. Think of it like incorporating egg whites into a batter: be gentle, about fifteen to twenty strokes until the mixture is pale and uniform with no streaks.

Crush your Oreos. A zip-top bag and a rolling pin are all you need. Aim for a mix of sizes, some fine crumbs and some pea-sized chunks, because the variety is what makes every bite delicious. Fold the crushed cookies into the cream mixture with another eight to ten strokes.

Pour the whole thing into a freezer-safe loaf pan or any container with a tight lid. Press a sheet of plastic wrap directly onto the surface of the ice cream before you seal it. This is the step that prevents ice crystals from forming on top. Freeze for at least four hours, though overnight is better.

When you are ready to serve, let it sit on the counter for five minutes if it is very firm. A good ice cream scoop dipped in hot water helps with clean, round scoops.

A Few Notes Before You Start

Cold cream is not negotiable. Warm cream will not whip, and you will stand there wondering why nothing is happening. Pull it straight from the refrigerator.

When you grab the sweetened condensed milk at the grocery store, double check the label. It looks very similar to evaporated milk on the shelf and they are not interchangeable. The sweetened condensed milk is thick, sweet, and creamy. Evaporated milk is thin, you use it for pumpkin pies in the Fall. You want the thick, sweet one.

Golden Oreos work as well here if you want a vanilla version. Chocolate sandwich cookies of any brand are fine. The Oreo is the gold standard, but use what you love.

The ice cream keeps in the freezer for up to two weeks. After that the texture starts to get icier as the fat separates and ice crystals grow, so label your container with the date.

Ways to Serve It

A warm brownie underneath a scoop is one of the great combinations in the dessert world. Hot fudge or salted caramel sauce on top takes it firmly into special occasion territory, though this is already special enough to stand on its own.

For an easy affogato, pour a shot of espresso over a scoop and watch the whole thing become something entirely different. The bitterness of the coffee against the sweet cream is a favorite of many.

If you want ice cream sandwiches, sandwich a scoop between two soft chocolate chip cookies, or brownies, then roll the edges in mini chocolate chips, wrap each one in plastic wrap, and freeze them. They keep beautifully and they are the kind of treat that kids love to make.

No Machine Needed, No Truck Required

The hand crank ice cream of my grandparents’ backyard was something I have never been able to fully replicate, partly because no kitchen machine quite captures what forty-five minutes of anticipation does to the taste of something. But this comes close.

Once you make this, I think you will find yourself reaching for it all summer. The base is endlessly flexible. Swap the Oreos for brownie chunks, toffee bits, or chopped peanut butter cups. Add a tablespoon of instant espresso powder for a coffee cookies and cream version. Keep the Oreos and drizzle hot fudge over the top. Make it your own.

Tell me: did you have an ice cream truck in your neighborhood growing up? And do you have a favorite summer ice cream memory?

If you make this, I would love to hear how it turned out. Come find me on Facebook, Instagram, Pinterest and X, and tag me so I can see your photos.

You Might Also Enjoy:

Chocolate Fudge No Churn Brownie Ice Cream

Ina Garten’s Blueberry Crumb Cake

Easy Lemon Raspberry Crumble Bars Recipe

No Churn Cookies and Cream Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Three ingredients, no machine, and a childhood memory in every scoop.

Total Time: 8 hours
Yield: 8 servings 1x

Ingredients

Units Scale

2 cups cold heavy whipping cream

1 can sweetened condensed milk

1 teaspoon vanilla bean paste

1/2 package of Oreo cookie, roughly chopped

Instructions

Pour your cold heavy whipping cream into a large mixing bowl and whip it to soft peaks using a hand mixer or stand mixer fitted with the whisk attachment.

Pour the sweetened condensed milk over the whipped cream. Add the vanilla bean paste. Then fold. Use a large rubber spatula and work from the bottom of the bowl, lifting and turning.

Pour the whole thing into a freezer-safe loaf pan or any container with a tight lid. Press a sheet of plastic wrap directly onto the surface of the ice cream before you seal it. Freeze for at least four hours, though overnight is better.

Notes