Cookies and Cream Ice Cream (Gluten Free)
This gluten free Cookies and Cream Ice Cream recipe is made from scratch without an ice cream maker. An easy no churn dessert for summer!
Pour 1 pint (16 oz.) of COLD heavy whipping cream into the bowl of a Kitchen Aid stand mixer or into a regular large bowl if using a hand mixer. Using the whisk attachment of a Kitchen Aid stand mixer mix for 5-6 minutes on medium-high or until the whipping cream has formed stiff peaks. Alternately, do the same thing using a hand mixer. Pour 1 14 oz. can of sweetened condensed milk into a separate large bowl.
Add 1 scoop of the whipped cream to the condensed milk and slowly stir to combine. Continue to add the whipped cream, 1 scoop at a time, folding each scoop in using a spatula. Continue until all the whipped cream is added. Be careful not to over-mix or the mixture will deflate.
Place desired amount of chocolate sandwich cookies into a heavy-duty freezer bag or plastic bag and crush them using a rolling pin or meat mallet. Alternately, you can use a food processor.
Place the crushed cookies in the bowl and carefully fold them into the mixture using a spatula.
Pour the ice cream mixture into a metal bread pan or loaf pan. Smooth the top of the ice cream out with a spatula. Place a piece of wax paper or plastic wrap over the top of the bread pan. Press down on the wax paper, smoothing it out across the surface of the ice cream (this will prevent ice crystals from forming).
Place the bread pan in the freezer and allow to harden for at least 6 hours or overnight if possible.
To Serve: Remove the pan from the freezer a few minutes before serving. Scoop out desired amount and serve with a pinch of kosher salt to balance out the sweetness (optional).The ice cream may be served in a cone or on its own in a bowl.
You can add as many or few cookies as you like depending on how sweet you would like the ice cream. More cookies will result in a sweeter ice cream and fewer for less sweet.
You can crush the cookies as much or as little as you like depending on how chunky you like the texture.
Be sure to cover the ice cream with plastic wrap and store with a lid in the freezer to prevent freezer burn and ice crystals.
Use a metal loaf pan and not a glass one in the freezer.
Serving: 1cup | Calories: 206kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 869IU | Vitamin C: 1mg | Calcium: 38mg