Cookies and Cream Ice Cream
No-churn ice cream usually turns icy, because nobody beats it every forty minutes. The condensed milk method sidesteps that: whipped cream already holds the air, and the sugar in condensed milk stops the water freezing into large crystals. It comes out creamy the first time.
- Prep
- 20 min
- Rest
- 8 h
- Total
- 8 h 20 min
- Servings
- 8
- Level
- Easy
- Per serving
- 380 kcal
Ingredients
Makes: about 1 l, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Chill everything
Put the bowl and beaters in the freezer for 15 minutes. Cream whips only when cold — at 10 °C and above it simply splits.
-
Step 2: Whip the cream
Whip to firm peaks, 3–4 minutes. Overwhipped cream turns grainy and starts becoming butter — stop as soon as it holds its shape.
-
Step 3: Fold in the condensed milk
Add it with the vanilla and salt and fold from underneath. The mixture must stay airy — that air is what a churn's motor would otherwise beat in.
-
Step 4: Break the biscuits
Put them in a bag and crush them with a rolling pin into uneven pieces. Fine crumbs turn the mixture grey; large pieces give texture.
-
Step 5: Layer it up
Fold in two thirds of the biscuits, spread half the mixture in a container, scatter more biscuits, then the rest of the mixture and biscuits on top.
-
Step 6: Freeze 8 hours
Press film onto the surface and freeze at least 8 hours. Less and it never sets properly, staying soft.
Tips & variations
-
Tip
The cream must be at least 33% fat — with single cream the method does not work at all, as it will not whip.
-
Tip
The biscuits soften within a day, closer to cake than to biscuit. For crunch, add a fresh handful at serving.
-
Variation
With a salted caramel ripple (100 g) or a peanut butter swirl (80 g) — the two most popular versions of the same base.
-
Storage
Two weeks in the freezer. Let it stand 5 minutes before serving: homemade ice cream is harder than shop-bought, because it has no stabilisers.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 380 kcal | 3,040 kcal |
| Protein | 5 g | 40 g |
| Fat | 25 g | 200 g |
| Carbohydrates | 34 g | 272 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
