Author Notes
Super easy no churn cookies and cream ice cream with a caramel swirl. No ice cream maker required! —Lauren
Ingredients
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14 ounces
Sweetened condensed milk
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2 cups
Heavy cream
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2 teaspoons
Vanilla Extract
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2 cups
Chocolate sandwich cookies, crushed
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1 cup
Caramel topping
Directions
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In a medium sized bowl, mix condensed milk and vanilla.
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In the bowl of a stand mixer with the whisk attachment, whip heavy cream until soft peaks form.
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Add whipped cream to condensed milk mixture and stir until combined.
Fold in cookie pieces.
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Transfer to a container for freezing (we like to use bread tins, but any container will work)
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Pour caramel on top and swirl into ice cream with a knife.
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Sprinkle more cookie pieces on the top if desired.
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Cover and freeze for up to 6 hours, or overnight.
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