What better way to kick off summer (and Father’s Day) than to make a batch of my No-Churn Cookies-and-Cream Ice Cream? Did you know that the first day of summer (the Solstice) is also on Father’s Day this year? Although it’s felt like summer here for months, this is the official start to the summer season in the Northern Hemisphere. 

Have you ever wanted to try to make your own ice cream but didn’t have the equipment? My no-churn recipe is the perfect recipe for you since no fancy kitchen gadgets are required. That’s right, I created a recipe that you can simply mix and freeze all while still enjoying the delicious flavors of homemade ice cream. Even better, it only requires three ingredients! I wrote the recipe for a KitchenAid Stand Mixer; however, you can use a handheld mixer or even whisk vigorously by hand until the heavy cream thickens.

If you have children, this is a great recipe to get them involved in the kitchen. Depending on their age, they can either measure and help you mix or simply crush the Oreo cookies. The only downfall to homemade ice cream is that you have to wait 4-8 hours for the batter to freeze in order to enjoy the fruits of your labor. This can be a hard concept for kids, especially little ones. You can make this a fun activity in the morning and remind them that they will have a delicious treat after dinner. Or my personal favorite, and newer, family tradition is to make the ice cream in the evening. Then, the next day, I surprise them with ice cream for breakfast! I do this one time each summer – it’s always random and my kids always are shocked and, of course, love it! I get extra bonus points that day, too. Everything in moderation, right? 

If you love ice cream and have never tried to make your own, I highly suggest giving this no-churn recipe a try. With only three ingredients and no ice cream machine required, you can make this into an inexpensive summer family activity. Here’s to a great summer!

No-Churn Cookies-and-Cream Ice Cream

Prep Time: 5 minutes

Chill Time: 4-8 hours

Total Time: 8 hours and 5 minutes

Servings: 1 quart

Ingredients

• 2 cups heavy whipping cream
• ½-cup sweetened condensed milk
• 20 Oreo cookies, crushed, plus whole ones for topping

Instructions

1. Using a stand mixer fitted with a whisk attachment (or a handheld mixer), add the heavy whipping cream and condensed milk. Gradually increase the speed to high and beat for one minute.
2. Stop the mixer, remove the bowl from the stand, and mix in half of the crushed Oreo cookies. 
3. Pour ⅓ of the thick ice cream mixture into a freezer-safe container, sprinkle with additional crushed Oreo cookies, and repeat two more times until all the batter and crushed cookies are used up.
4. Freeze for at least 4 hours (8 hours is best). Scoop the ice cream and enjoy once frozen.

Notes: 

• No sugar is required for this recipe. Sweetened condensed milk is already very sweet and adds the perfect amount of sweetness to the heavy whipping cream.
  
• Consume within two weeks of making the ice cream.