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A simple yet tasty no churn recipe for a cookies and cream ice cream with chocolate running throughout…
I thought that as Valentines day is coming up, and if you are with someone, or on your own, or with friends and family, you would adore to have some ice-cream!
I know it may be weird but I do eat ice cream year round because it’s great on its own, when its hot, or the side to another dessert – it’s an allrounder.
This recipe is another very easy no-churn recipe, similar to my other no-churn recipes, so it is very easy to make, you don’t have to churn it half way through the freezing, and its so incredibly addictive you will want to make more and more!
One thing I will say about a no-churn ice cream is that it does set more solid compared to a shop bought ice cream or similar because of the differences in ingredients, but all you need to do is take it out the freeze 5-10 minutes before you want it and it’s perfectly scoopable.
So for this ice cream I went really basic and easy and use a chocolate spread. This is partly because its so easy to use a spread in a recipe like this – such as with my biscoff ice cream. You can just dollop it in, and enjoy.
You can of course use whatever spread you fancy, or even swap it up and use a melted chocolate or cocoa powder – but the spread is by far the best option here.
Cookies n Cream
So yeah, I used Oreos… but at the time of writing this blog post (for reference, its 2022, and I wrote this in 2015!) I decided to say cookies n cream! You can of course use whatever cookies or biscuits you fancy however.
I’ve tried this with Bourbon biscuits, custard creams, other flavoured oreos and so on – and they all work wonderfully well! You can adapt it to what you prefer, just like with the spread.
Ice Cream Machines
So, even though this entire post is dedicated to the idea of being a no-churn ice cream, you can actually still use an ice cream maker if you have one and want to use it.
You can add the ice cream ingredients into the machine, churn like normal, and then swirl through the cookies once it has frozen and add to your container.
Tips & Tricks
The beauty of a recipe like this is that you can adapt to how you like – I use Oreo’s in my recipe, but if you’re not a fan, you could easily change it to different cookies or different flavoured ones!
I also change what I use to make it a chocolate ice-cream… you can either use Nutella (SO TASTY) or any chocolate spread you like (my other favourite is Cadburys) – It is so adaptable you can’t fail with it!
Chocolate, cookies and cream ice cream!
- 2 tbsp chocolate spread
- 1 pack Oreos chopped into small pieces
- 1 tsp vanilla extract
- 397 g condensed milk one tin
- 400 ml double cream
- In a large bowl, mix together the chocolate spread, crushed oreos, vanilla extract, and condensed milk so it is thoroughly combined
- In a separate bowl whip the double cream up to soft peaks and until it holds itself
- Carefully fold the cream into the other ingredients in the other bowl - the mixture colour will become lighter and fluffier from the cream but try not to beat too much of the air out as the whipped cream will help give it an irresistible texture
- Pour into a freezer proof container, or loaf tin and cover with clingfilm
- Freeze for at least 6-8 hours or over night
- I would often serve this ice-cream in a brandy snap bowl with a couple of chocolate wafer curls, or with an extra few Oreo's to scoop it up with - its completely up to you.
- If you used Nutella, you could easily add a few chopped hazelnuts to the recipe to give it a bit of extra crunch and gorgeous nuttiness!
Find my other recipes on my Recipes Page!
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