No ice cream in the freezer come summertime is an emergency. Big time. Luckily, you probably have everything you need to whip up a homemade batch in your kitchen right now. The best part? You don't need an ice cream machine and you won’t have to churn it for a single second. Here’s how to make the most ridiculously easy three-ingredient cookies and cream ice cream.
Why We Love It
It’s as mind-blowingly simple as it is freakin’ delicious. And um, hello, it only calls for three ingredients: condensed milk, heavy whipping cream and Oreos. Our favorite thing about it is how easy it is to customize. Not into Oreos? Swap in chocolate chip cookies or Thin Mints. Looking for something plain to top your berry galette with? Skip the cookies altogether, add a dash of vanilla extract and boom, you’ve got vanilla ice cream. Craving dessert with a nightcap? Spike it with bourbon.
You also don’t need any fancy equipment to pull it off. If you have guests coming over, you may want to freeze it in a deep, pretty pan for serving. But if you’re digging in solo, feel free to use any clean container you have lying around that will be deep enough to scoop from (we used old take-out containers). An electric mixer will save you time (and a workout), but we whipped ours together with nothing but a metal whisk. Our biceps will thank us later.
How to Make 3-Ingredient Cookies and Cream Ice Cream
- 14 Oreos
- 2 cups (1 pint) heavy whipping cream
- 1 14-ounce can sweetened condensed milk
Step One: Put the Oreos in a resealable plastic bag and crush them to your desired size. Put the bag aside.
Step Two: Beat the heavy cream in a large bowl with an electric mixer or metal whisk until stiff peaks form. The colder the cream, the faster it’ll stiffen. If you’re using a metal whisk, popping it in the freezer before beating can help speed things along.
Step Three: Fold the condensed milk into the whipped cream until combined. Add the Oreo crumbs and combine.
Step Four: Pour the mixture into a pan or container. Top with extra Oreo crumbs if desired.
Step Five: Freeze until firm, about 6 to 8 hours, depending on the depth of your container.