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No Churn Peppermint Ice Cream in a pan decorated with chopped peppermints and oreos.

No-Churn Peppermint Cookie Ice Cream

Course: Dessert
Cuisine: American
Keyword: easy homemade ice cream, no churn ice cream
Prep Time: 15 minutes
Freezing time:: 10 hours
Total Time: 10 hours 15 minutes
Servings: 10 (1/2 cup servings)
Calories: 303kcal
Author: Malinda Linnebur
This No-Churn Peppermint Cookie Ice Cream requires no ice cream maker! It's rich, creamy, and refreshing. And the perfect winter treat!
Print Recipe

Ingredients

  • 2 cups (475ml) cold heavy whipping cream (heavy cream)
  • 2 teaspoons vanilla
  • 1-1½ teaspoons peppermint extract
  • 1 (14oz)(396g) can sweetened condensed milk
  • 1 cup (90g) roughly chopped chocolate sandwich cookies (Oreo's)
  • ¼ cup (45g) crushed peppermint candies or candy canes

Instructions

  • In a large bowl beat the heavy whipping cream, vanilla, and peppermint extract on high until stiff peaks form. Fold in the condensed milk, chopped cookies and crushed candies just until combined.
  • Spoon into a large container or 2 loaf pans. Cover with plastic wrap pressing against the surface to prevent ice crystals from forming. Place in freezer for a minimum of 10 hours.

Notes

  1. I used 1 1/4 teaspoons of extract in this recipe. It provides a nice prominent peppermint flavor. If you like a strong peppermint flavor use 1 1/2 teaspoons or if you want it a little more subtle take it down to 1 teaspoon.
  2. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

Nutrition

Serving: 0.25cup | Calories: 303kcal | Carbohydrates: 24g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 127mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg