Ingredients
Equipment
Method
- Place a large mixing bowl and the beaters (or whisk attachment) in the freezer for 15 minutes. Put a 9 x 5-inch (23 x 13 cm) loaf pan or freezer-safe container in the freezer as well.
- Place the cookies in a zip-top bag and crush them with a rolling pin into a mix of fine crumbs and small chunks, about the size of peas. Set aside 1/4 cup (30 g) of the crushed cookies for the topping.
- In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth. Set aside.
- Pour the cold heavy cream into the chilled mixing bowl. Beat on medium-high speed for 3 to 4 minutes, until stiff peaks form. The cream should hold its shape when you lift the beaters. Stop before it looks grainy.
- Add about one-quarter of the whipped cream to the condensed milk mixture and stir gently to lighten it. Add the remaining whipped cream and fold with a rubber spatula until no streaks remain. Do not overmix, or the ice cream will be dense.
- Gently fold in the crushed cookies, reserving the 1/4 cup (30 g) for the top, until evenly distributed.
- Pour the mixture into the chilled loaf pan and smooth the top. Sprinkle with the reserved cookie crumbs and press them lightly into the surface. Press a piece of plastic wrap or parchment paper directly onto the surface, then cover the pan tightly.
- Freeze for at least 6 hours, or overnight, until firm and scoopable. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping so it softens slightly.
Notes
Heavy cream: Use cold heavy whipping cream with at least 36 percent fat. Lower-fat creams will not whip properly and will give an icy result.
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Crunchy or soft cookies: The cookie pieces soften slightly as the ice cream freezes, which gives the classic cookies and cream texture. For extra crunch, add a handful of fresh pieces on top of each scoop.
Cookie size: Keep some larger chunks for texture, but avoid pieces bigger than about 1/2 inch (1.25 cm), which can be hard to scoop.
Extra cookie flavor: Scrape out the cream filling from 6 of the cookies and whisk it into the condensed milk mixture for a stronger cookie flavor.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes and dip your scoop in warm water for neat scoops.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The texture is best in the first week Nutrition (per serving) Calories 455 kcal Carbohydrates 43 g Protein 6 g Fat 30 g Saturated fat 17 g Cholesterol 95 mg Sodium 220 mg Potassium 270 mg Fiber 1 g Sugar 35 g
Stiff peaks: Under-whipped cream gives a soft, icy ice cream, while over-whipped cream turns grainy. Stop as soon as the peaks stand straight up.
Crunchy or soft cookies: The cookie pieces soften slightly as the ice cream freezes, which gives the classic cookies and cream texture. For extra crunch, add a handful of fresh pieces on top of each scoop.
Cookie size: Keep some larger chunks for texture, but avoid pieces bigger than about 1/2 inch (1.25 cm), which can be hard to scoop.
Extra cookie flavor: Scrape out the cream filling from 6 of the cookies and whisk it into the condensed milk mixture for a stronger cookie flavor.
Scooping: No-churn ice cream freezes quite firm. Let it soften for 5 to 10 minutes and dip your scoop in warm water for neat scoops.
Storage: Store in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. The texture is best in the first week Nutrition (per serving) Calories 455 kcal Carbohydrates 43 g Protein 6 g Fat 30 g Saturated fat 17 g Cholesterol 95 mg Sodium 220 mg Potassium 270 mg Fiber 1 g Sugar 35 g