Easy No-Churn Cookies & Cream Ice Cream Sandwiches
Create classic ice cream truck favorite No-Churn Cookies & Cream Ice Cream Sandwiches at home. This recipe shows you how to make no-churn cookies-and-cream ice cream and then sandwich it between cookies.
- Prep Time: 20 minutes
- Cook Time: 6 hours (freezing)
- Total Time: 6 hours 20 minutes
- Yield: 18 sandwiches
- Category: Desserts
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies (about 10 cookies)
- 36 chocolate chip cookie dough cookies (store-bought or homemade)
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix together the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until just combined.
- Fold in the crushed chocolate sandwich cookies.
- Spread the mixture into a loaf pan lined with parchment paper.
- Cover and freeze for at least 6 hours, or until firm.
- To assemble, place a scoop of ice cream between two cookies.
- Press gently to form a sandwich.
- Serve immediately or wrap individually and freeze for later.
Notes
- For best results, ensure your heavy cream is very cold.
- You can use any type of chocolate sandwich cookie you prefer.
- Feel free to experiment with different cookie flavors for the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approx. 350-400 (will vary based on cookie type)
- Sugar: Approx. 30-40g
- Sodium: Approx. 100-150mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 10-15g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 1-2g
- Protein: Approx. 3-5g
- Cholesterol: Approx. 40-50mg