Homemade No-Churn Milk and Cookies Ice Cream

Milk and Cookies Ice Cream is ultra creamy, studded with generous chunks of cookies and simple to make without an ice cream machine. This no-churn, homemade recipe takes about 10 minutes to prepare and a few hours to set in the freezer—perfect for an easy, crowd-pleasing dessert.

Turning the classic combo of milk and cookies into ice cream is a delightful way to elevate a familiar flavor. This version is inspired by popular milk-and-cookies ice creams: a rich vanilla base made from whipped heavy cream and sweetened condensed milk, folded together with vanilla and salt, then loaded with chopped cookies for texture and chocolatey bites. Use your favorite baked cookies—homemade or store-bought—to make it your own.

What you’ll need

• 14 oz sweetened condensed milk
• 2 teaspoons vanilla extract
• ¼ teaspoon sea salt
• 2 cups heavy cream (cold)
• 1½ cups cookies, chopped – try chocolate chip, double chocolate, or a mix of your favorite cookies

Step-by-step instructions

1. In a medium bowl, whisk together the sweetened condensed milk, vanilla extract and sea salt until smooth. Set aside.
2. Pour the cold heavy cream into a large bowl or the bowl of a stand mixer. Whip on medium-high speed with a whisk attachment until firm peaks form, about 3–4 minutes. Be careful not to overbeat.
3. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula. Fold just until combined to keep the mixture airy.
4. Fold in the chopped cookies so they’re evenly distributed throughout the base.
5. Transfer the mixture to a 2-quart (or larger) container. Smooth the top, cover tightly with a lid or plastic wrap and freeze for at least 5 hours or overnight until set.
6. When ready to serve, let the ice cream rest at room temperature for a few minutes to soften slightly for easier scooping.

Tips and tricks

• Use a metal container for faster freezing. Metal transfers cold quickly, helping the ice cream firm up sooner.
• Place the container toward the back of your freezer. The back is the coldest, which speeds up freezing and helps achieve a firmer texture.
• Don’t overmix. When folding the condensed milk into whipped cream, mix just until combined to preserve the light, creamy texture.
• Chop cookies to your preferred size. Larger chunks give more texture and dramatic bites; small pieces spread flavor more evenly.
• Yield and servings: This recipe makes about 1/2 gallon, roughly 12 scoops (four pints).

Variations & serving ideas

You can adapt this recipe in many ways. Mix in different cookies—Oreos, peanut butter cookies, or sandwich cookies—for new flavor profiles. For a swirled effect, spread half the base in the container, add a ribbon of fudge, caramel, or cookie butter, then top with the remaining ice cream and more mix-ins before freezing. Serve scoops in cones, bowls, or between cookies as ice cream sandwiches for a nostalgic treat.

Storage & shelf life

Store the ice cream in an airtight container to prevent freezer burn. It will keep well for up to six months in the freezer. For best texture, consume within a few weeks. If ice crystals form on the surface, press a piece of plastic wrap directly onto the ice cream before sealing to limit moisture exposure.

Nutrition

Approximate nutrition per serving (one scoop): 394 kcal, 39 g carbohydrates, 25 g fat, 5 g protein. Nutrition will vary based on the type and amount of cookies you add.

Final notes

This no-churn milk and cookies ice cream is an easy, customizable dessert that requires no special equipment and delivers big on flavor. It’s ideal for summer gatherings, family nights, or anytime you want a homemade treat without the fuss of an ice cream maker. Enjoy experimenting with different cookie combinations to make the recipe your own.