Cookies & Cream Salted Caramel Ice Cream

Ingredients

Instead, the creamy base starts with two simple ingredients: sour cream and sweetened condensed milk. The sour cream balances the sweetness of the condensed milk. It also gives the ice cream a rich, creamy texture.

Next, add plenty of crushed chocolate sandwich cookies. Then swirl in salted caramel and hot fudge. Every scoop has creamy ice cream, crunchy cookie pieces, and gooey ribbons of sauce.

Why You’ll Love This No-Churn Ice Cream

First, this recipe takes only about 10 minutes to prepare. After that, the freezer does the rest of the work.

It is also an easy dessert to make ahead. Serve it at summer cookouts, birthday parties, or family movie nights. Of course, you can also keep a batch in the freezer for late-night cravings.

Tips for the Best Cookies and Cream Ice Cream

• Use full-fat sour cream for the smoothest texture. Reduced-fat sour cream may make the ice cream less creamy.
• Also, warm the caramel and fudge briefly if they are too thick to drizzle. They should be pourable but not hot.
• Once you add the sauces, swirl them gently with a butter knife. Avoid mixing too much. Otherwise, the sauces will disappear into the ice cream base.
• Finally, let the frozen ice cream sit on the counter before serving. About 5 to 10 minutes should be enough. This step makes it much easier to scoop.
• This homemade cookies and cream salted caramel ice cream has become one of my favorite summer desserts. It is creamy, chocolatey, and packed with Oreo-style cookie pieces. Best of all, no machine is required.

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No-Churn Cookies & Cream Salted Caramel Ice Cream

Yield: 8

Prep Time: 10 minutes

Freeze Time: 4 hours

Total Time: 4 hours 10 minutes

Creamy no-churn cookies and cream ice cream filled with crushed chocolate sandwich cookies and swirled with salted caramel and hot fudge.

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Ingredients

• 1½ cups full-fat sour cream (345 grams)
• 1 can (14 ounces) sweetened condensed milk
• 15 chocolate sandwich cookies, divided and roughly crushed (170 grams)
• ½ cup salted caramel sauce (160 grams)
• ½ cup hot fudge sauce (170 grams)

Instructions

1. Add the sour cream and sweetened condensed milk to a large mixing bowl. Whisk until completely combined and smooth.
2. Reserve approximately one-third of the crushed cookies for topping. Fold the remaining cookie pieces into the ice cream mixture.
3. Transfer half of the mixture to a freezer-safe loaf pan or airtight container.
4. Drizzle half of the salted caramel and half of the hot fudge over the ice cream. Gently swirl the sauces into the mixture with a butter knife.
5. Add the remaining ice cream mixture. Drizzle the remaining caramel and hot fudge over the top, then gently swirl again. Do not overmix.
6. Sprinkle the reserved crushed cookies over the ice cream.
7. Press plastic wrap directly against the surface of the ice cream, then cover the pan tightly. Freeze for at least 4 hours, or preferably overnight, until firm.
8. Let the ice cream rest at room temperature for 5–10 minutes before scooping.

Notes

Use full-fat sour cream. Reduced-fat sour cream may produce a thinner or icier texture.

Warm the sauces carefully. If the caramel or fudge is too thick to drizzle, microwave it for only a few seconds. It should be pourable but not hot.

Do not over-swirl. A few gentle passes with a knife will create visible ribbons of caramel and chocolate.

Cookie texture: Roughly crushed cookies provide a combination of fine crumbs and larger pieces in every scoop.

Freezing time: Four hours is usually enough for a soft-set ice cream. Freezing overnight will produce firmer, cleaner scoops.

Storage: Keep tightly covered in the freezer for up to two weeks. Pressing plastic wrap against the surface helps prevent ice crystals.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 29mgSodium: 214mgCarbohydrates: 40gFiber: 1gSugar: 28gProtein: 4g

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