No Churn Crème Filled Chocolate Cookie Ice Cream

No Churn Crème Filled Chocolate Cookie Ice Cream

Prep Time: 10 minutes
Additional Time: 6 hours
Total Time: 6 hours 10 minutes

1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy cream
20 Crème Filled Chocolate Cookies, crushed


Place bowl from automatic mixer in the freezer for 5 minutes.

Meanwhile, mix sweetened condensed milk, vanilla, and salt in a second large bowl. Mix well.

Remove bowl from the freezer. In the chilled bowl, whip heavy cream on medium-high speed until stiff peaks begin to form, about 2 minutes.

Fold the whipped cream into the condensed milk, being sure not to over mix.

Gently stir almost all of the Emerald Sky Sandwich Cookies into the mixture (save some for later).

Pour mixture into paper-lined bread pan. Maybe rake a small spoon over the top just for the heck of it! Feel free to come up with your own designs.

Sprinkle the remaining Cookies on top. Give the whole thing a shake so it settles on the bottom of the pan.

Cover and freezer for at least 6 hours. Enjoy!

We recommend heating your ice cream scoop under hot water to ensure a smoother scoop.