No Churn Milk & Cookies Ice Cream

The Best No Churn Milk & Cookies Ice Cream | Sprinkles for Breakfast

I am an emotional eater - there is no denying that. I eat when I'm happy. I eat when I'm sad. I eat when I'm anxious and I eat when I'm trying to keep myself awake to finish work even though all I want to do is go to sleep.

The Best No Churn Milk & Cookies Ice Cream | Sprinkles for Breakfast
The Best No Churn Milk & Cookies Ice Cream | Sprinkles for Breakfast
No Churn Milk & Cookies Ice Cream | Sprinkles for Breakfast

Some people think emotional eating is a problem...but I tell myself it's an endearing quality. Every emotional eater has their go to food - mine is a pint of Ben & Jerry's Milk & Cookies Ice Cream.

The Best No Churn Milk & Cookies Ice Cream | Sprinkles for Breakfast

Last week, when I was feeling particularly stressed over something (I can't even remember what it was now...so obviously it wasn't that important), and I went to the store to grab some Milk & Cookies. But I couldn't find any. I got down on my hands and knees and searched all the way to the back of the freezer, but they were out.

No Churn Milk & Cookies Ice Cream | Sprinkles for Breakfast

Instead of picking a different flavor like a rational person would, I decided I was not going to end my day without some Milk & Cookies. So, I decided I was going to make my own. No Churn Ice Cream is really easy to make, and with a good base, you can essentially make any flavor you want - even your favorite Ben & Jerry's! 

The Best No Churn Milk & Cookies Ice Cream | Sprinkles for Breakfast

No Churn Milk & Cookies Ice Cream

  • 1 can (14 oz.) sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 2 cups cold heavy cream
  • 1 cup Oreo, roughly chopped 
  • 1 cup Chips Ahoy Chocolate Chip Cookies,  roughly chopped
  • 1 Loaf Pan (This is my favorite)  

Directions

  1. On a cutting board, roughly chop cookies. Set aside.  
  2. In a medium bowl, mix condensed milk, and vanilla extract.
  3. In a stand mixer with a whisk attachment, beat the heavy cream on a high speed until stiff peaks form. 
  4. Fold whipped cream into condensed milk mixture. 
  5. Once the whipped cream is fully incorporated, stir in cookies. 
  6. Line a 4 1/2 x 8/12 inch loaf pan with parchment. 
  7. Pour ice cream mixture into pan and crumble a few more cookies on top. 
  8. Place loaf pan into the freezer overnight, or until firm. 
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