Cookies n’ cream is an ice cream flavor that never goes out of season, and seems to taste just as good in January as it does in August. I know that I like it all year round! And during the Halloween season, my go-to is my No-Churn Halloween Cookies n’ Cream Ice Cream. This cookies n’ cream ice cream twist uses seasonal black and orange Oreo cookies to give a colorful twist to this classic flavor, turning it into a tempting Halloween treat.
This No-Churn Halloween Cookies n’ Cream Ice Cream uses my No-Churn Vanilla ice cream as a base, an ice cream that is so creamy that you would never know it was made without an ice cream maker. I love the fact that this ice cream doesn’t require an ice cream maker because it means that anyone (anyone who owns a freezer) can make it easily. It takes less than 5 minutes to mix everything up, then you simply need to wait for it to chill for a few hours before digging in.
There are brands besides Oreo that make Halloween colored chocolate sandwich cookies, so feel free to use your favorite. Trader Joe’s Jo-Jo’s work well, too! I like both large and small chunks of cookie in my cookies n’ cream ice cream, so I went for a pretty rough chop of the cookies. If you prefer smaller chunks, simply chop them up more finely.
The ice cream has that classic cookies n’ cream flavor with a great pop of orange color. That orange filling is vanilla flavored, so this will actually taste just like regular cookies n’ cream, in spite of its festive look. The chocolate wafers are bittersweet and keep the ice cream from tasting too sweet, though you can still pick up the vanilla flavor of the base even though all those mix-ins. The ice cream should be scoopable almost as soon as you take it out of the refrigerator, so you can scoop and serve it as soon as it is set.
No-Churn Halloween Cookies n’ Cream Ice Cream
1 can (13-14-oz) sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy whipping cream
1 1/2 cups chopped Halloween Oreo cookies (approx 12 cookies)
cookies for garnish, if desired.
Whisk together sweetened condensed milk and vanilla in a large bowl until well-combined
Whip cream to stiff peaks in a large bowl. Stir 1/3 of the mixture into the sweetened condensed milk to lighten it, then fold in remaining whipped cream. Transfer to a freezer-safe container or loaf pan, cover with plastic wrap or an airtight lid, and freeze until firm, at least 4 to 6 hours, or overnight.
Meagan @ The F&B DepartmentOctober 2, 2014
I’m a huge fan of the no-churn method. This ice cream looks even tastier with the black and orange Oreo cookies!
Natasha LancasterOctober 2, 2014
Brilliant recipe! Thank you