The BEST 4-ingredient super-creamy No Churn Cookies and Cream Ice Cream. It’s SO EASY, it’s in the freezer in 15 minutes. Make with (optional) Gluten Free Biscuits.
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Cookies and Cream No Churn Ice Cream with Gluten Free Biscuits…
This no churn Cookies and Cream Ice Cream made with gluten free biscuits was first posted on Gluten Free Alchemist back in December 2014… So, it’s way overdue for a post update. Since we recently made a couple of batches in short succession when we had guests visiting, it seemed an opportune time to make it happen.
Or was it? Trying to get to the ice cream before it was eaten to take some photos was no mean feat. By the time I got to batch 1, there was a single scoop left… And batch 2 was half gone when I took the shots you see here… Consequently, I am less than happy with them, although they will do for now.
But the speed with which it disappeared tells a story… And that is that this Cookies and Cream Ice Cream is really, REALLY good… Possibly the BEST gluten free Cookies and Cream Ice Cream we have had the pleasure to eat. Even better, it may just be the easiest ice cream to make… EVER!
What is Cookies and Cream Ice Cream?
For the uninitiated, Cookies and Cream Ice Cream is a super-creamy vanilla ice cream that is shot through with little crunchy pieces of Oreo cookies. Specifically, the very dark, crunchy cocoa-based chocolate Oreo cookies that are sandwiched with a sweet white creme filling.
Allegedly first created in 1979 by Joe Leedom (a dairy science student at South Dakota State University), it is now third on the list of top-selling ice creams in the United States (after plain vanilla and chocolate).
Why make your own ‘Oreo’ Ice Cream?
Given its popularity, there are a multitude of brands of Cookies and Cream Ice Cream available to buy. So why would you bother making your own?
If you are Coeliac (Celiac) or gluten free, it’s a no-brainer! Despite its general popularity, finding a gluten free version of this iconic ice cream is pretty much impossible. But even if you are not gluten-intolerant, here’s a few more reasons why making your own makes perfect sense…
- It’s way cheaper to make than to buy (which means you can either eat more, or save yourself some money!)
- Making it using my No Churn Recipe is SO simple, even the kids can knock up a batch.
- You get to make it YOUR way…. According to the Washington Post, one of the most important factors to a good ice cream is getting “the ratio of mix-ins… just right”. But is that ratio really the same for everyone? I think not! So…
- When making your own Cookies and Cream Ice Cream you can easily adjust a) the amount of cookie pieces mixed-in… AND b) how finely those cookies are crushed. I think my recipe gives a perfect balance, but if you don’t agree, adjust as you wish.
What are the 4 ingredients in this Cookies and Cream Ice Cream Recipe?
All you need to make this no churn ice cream is…
- Double cream
- Sweetened condensed milk
- Vanilla extract or vanilla bean paste
- Oreo cookies or gluten free Oreo-style cookies (see below)
What are the best biscuits for making a Gluten Free Cookies and Cream Ice Cream?
If you are gluten free, it is currently more likely than not, that you will need to use an Oreo-substitute. Although Oreo do now make a gluten free Oreo cookie, their availability will depend on where you live. While I believe they are available in the US fairly accessibly, in the UK they are not. And if you can track them down (online), they are stupidly expensive. I haven’t bothered!
So, what are the alternatives?
Most supermarkets now offer an own-brand version of a ‘cookies and cream’ biscuit. But to be honest, they vary massively from one to another both for sweetness levels, cocoa content (and therefore darkness of colour) and flavour. For the best and most authentic gluten free version of Cookies and Cream Ice Cream, you are seeking out a biscuit that is very dark, packed with cocoa and not over-sweet.
The best ones that I have found are the Schär Chocolate O’s (although these have recently been really hard to find). But in their absence, I found a great substitute… The new Prewett’s Gluten Free Cookie and Cream biscuits in Waitrose. On the pack they look pale, but they are a pretty good dark match inside and they are also dairy free and vegan!
Ultimately however, the gluten free cookies and cream biscuits that you can source will be the ones you can use… Providing you know that you like them.
Is this no churn Recipe gluten free and safe for Coeliacs?
Yes. As long as the ‘Cookies and Cream’ biscuits used are gluten free, the ice cream is completely safe for Coeliacs and gluten-avoiders. Just be aware that some brands of biscuits contain gluten free oats. So, if you are unable to tolerate oats (even gluten free ones), be sure to check the ingredients for diet-safety.
Can I make this no churn ice cream dairy free and vegan?
Yes! Although I make ours with dairy cream and condensed dairy milk (because we can eat it), the ice cream can also be made dairy free and Vegan with a couple of simple substitutions. Use instead:
- Sweetened condensed coconut milk (Nature’s Charm is my ‘go to’ brand) (320g can minimum)
- Full-fat coconut milk – at least 75% coconut solids (the thick cream part only) – 2 cans
For full instructions on how to make a Vegan No Churn Ice Cream, head over to my post for Vegan 4-Ingredient Chocolate Ice Cream. Just leave out the cacao and fold in the crushed cookies after all whisking is complete.
And don’t forget to check the cookies you use are vegan-safe too!
Do I need any special equipment to make this recipe?
No. This recipe is not only easy to make, but because it is a ‘no churn’ ice cream recipe, it only requires a couple of basic bits of kit…
- Fridge and freezer
- Mixing Bowl
- Electric whisk
- Mixing Spoon/Spatula
- Airtight freezer-safe container to store the ice cream
Seriously. It’s a simple case of whisking up the right ingredients in the right quantity and in the right order and you’ll have luscious, creamy ice cream in no time at all!
Here’s the recipe for my 4-ingredient No Churn Cookies and Cream Ice Cream…
And that’s all there is to know! Below you’ll find the full printable recipe for my No Churn Gluten Free (or not) Cookies and Cream Ice Cream. But beware… It’s so delicious and so perfectly moreish that it won’t hang around for long… Grab it while you can and enjoy every spoonful.
As always, don’t forget to let me know what you think… Leave a comment and tag me on social media. You’ll find me on Facebook, Instagram, Pinterest and Twitter). And I’d love if you could rate the recipe too. If you love it, please give it 5 stars as it helps to let other people know how to find it. ⭐️⭐️⭐️⭐️⭐️
Other easy no churn recipes you’ll love…
And that’s just for starters… Head over to our dedicated Ice Cream Index for more icy dessert temptation. Or… for everything else, the Gluten Free Recipe Index (with over 400 photographed recipes) is sure to inspire.
Cookies and Cream No Churn Ice Cream
- fridge and freezer
- large mixing bowl
- electric whisk
- mixing spoon/spatula
- large airtight container
- 500 ml double cream (heavy cream)
- 397 g sweetened condensed milk = 1 standard tin (check weight)
- 1 tsp vanilla bean paste/vanilla extract
- 10 oreo-style biscuits approx weight (gluten free as required)
- Cut the biscuits into 1cm pieces or crush as you prefer.
- In a large, cold bowl, whisk the cream, condensed milk and vanilla together until thick enough to form soft peaks.
- Gently fold in the biscuits until evenly distributed, being careful to maintain as much air as possible in the batter.
- Spoon into a freezer-safe airtight container and freeze for a minimum of 6 hours or over night.
- And that's it! Enjoy xx
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