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. ⭐️⭐️⭐️⭐️⭐️
Thank you
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
Key equipment
- fridge and freezer
- large airtight container
Ingredients
- 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)
Instructions
- 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
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Thanks for sharing at the What’s for Dinner party. Hope you have a fabulous week.
You’re welcome Helen. Thanks for hosting x
This looks AMAZING!! I definitely have to try it. Will be making a modified version of it this weekend.
Thanks Zay and sorry for the delay in reply….. the in-box got a bit confused! Hope it went well x
Happy New Year – hope you recovered from all the chocolate! This ice cream looks divine. Pinned for a later date when I am not on a health kick! Thanks for linking to #CookBlogShare
You're welcome Lucy. Not only is it divine, but it is so quick to make! Happy New Year to you too….. Chocolate is always welcome in our house…… we recover very quickly!
I think ice cream is a forgotten dessert at christmas, yet it often the one that tastes the best after all that heavy food. Yours looks great
Wishing you a wonderful Christmas and a Happy New Year
Thanks CC. I agree. I love Ice Cream at Christmas. You have a wonderful Christmas and New Year too! Thanks for supporting GFA this year!
This looks fabulous! It would be so good by itself or with a GF chocolate cake. Hope you have a wonderful holiday season and a Happy New Year!
Thanks Carol. It would absolutely be good with a slice of GF chocolate Cake… I think the contrast of creamy vanilla, and spongy and crunchy chocolate would be an amazing combination. Now you mention it, I have a couple of left over slices in the kitchen…. I may just have some for breakfast tomorrow (or is that too naughty?) I hope you too have a wonderful Christmas and all the best for 2015!
I never knew there were so many gluten free oreo style cookies on the market. The ones you used certianly look authentic. I wonder fi they will bring out flavoured ones too. I used to love peanut butter oreos.
The ice cream looks amazing and I love how simple it is. Will keep this one in mind
I know Katie. They have suddenly started appearing in the last 6 months or so…. I fear we may have to wait many years for peanut butter ones though!
This has to be the speediest ice cream recipe on the planet. Definitely one to keep up your sleeve!
Last time I made ice cream it was so long ago I can't even remember. My parents bought one of those huge bulky ice cream makers in the 80s and I remember using that a lot especially during the summer months. The natural taste of homemade ice cream is so much better than industrial one.
So I am intrigued by your delicious recipe here: this ice cream looks so creamy and I love the idea of using Oreo biscuits. I think I should start making ice cream again. Really really nice recipe x
Thanks Alida. You definitely should. This is such a simple recipe and the options for flavouring are endless.
I've been on the hunt for a glutenfree alternative to Oreos to go in our Gluten Free Brownies! Thanks so much for sharing this!!!!!
You're welcome Ryan. I hope they work as well in brownies as they do in ice cream!
Oreos really seem to have taken over the world when it comes to chocolate biscuits. However I am not sure that the same can be said of any gf chocolate biscuits – they tend to be less global – but I will try and have a look at what we have here as I am now curious if we have these brands. Glad you have found a cookies and cream ice cream that is of the standard of which you are accustomed
I know what you mean Johanna, but I was not surprised that GF companies are now homing in on this one as they are so big in the non-GF world. Australia seems to be pretty good for GF goods, so I would be surprised if you didn't have something reasonable. DS is also known as Dr Shar in some parts of the world.