No Churn Vanilla Cookie Ice Cream (Edit recipe)

Creamy vanilla ice cream with CCC chunks make up this No Churn Vanilla Cookie Ice Cream. As always, it’s gluten free, nut free and egg free!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	637
Fat:	57 g
Carbohydrates:	91 g
Protein:	17 g
Cholesterol:	155 g
Sodium:	226 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Lee McGuire

View original recipe

Serves: 5

Ingredients

2 cups Heavy Cream (Whipping Cream)
14 oz Sweetened Condensed Milk
2 tsp Vanilla Extract
pinch Salt
12-15 Double Chocolate Crunchy Cookies (Simple Mills), or any chocolate chip cookie, broken into tiny chunks

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl using a whisk, or in a large bowl of an electric mixer using the whisk attachment, or using a hand held mixer, beat the heavy cream until soft peaks form.
In another large bowl, whisk together the sweetened condensed milk, vanilla and the salt.
Using a spatula, fold the sweetened condensed milk mixture into the heavy whipping cream. Whisk everything again until stiff peaks form.
Using a spatula, fold in the cookie chunks. Pour into a 9 x 5 loaf pan. Sprinkle some more broken cookies on top, cover with plastic wrap then aluminum foil and freeze overnight before serving. Enjoy!