No Churn Strawberry Cookies and Cream Ice Cream

Strawberry cookies and cream ice cream – a delightful summer staple that combines the vibrant sweetness of strawberries with the comforting richness of cookies and cream. Homemade ice cream is one of my favorite treats, especially in the summer time. Of course I love ice cream all year long, but there is just something about a big bowl of homemade ice cream on a hot day.

This Strawberry Cookies and Cream Ice Cream is easy recipe to make without an ice cream maker and is a fun twist on a classic flavor. So grab your spoon, indulge in this sweet and creamy delight, and savor the taste of summer!

No Churn Strawberry Cookies and Cream Ice Cream

Course: Ice Creams


Prep time


Cooking time




  • 2 cups heavy cream

  • 1 cup sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 2 cups fresh strawberries, sliced + a few more for topping

  • 10 to12 Golden Oreos crushed

  • 3 to 4 Tablespoon Strawberry jam 

  • 2 to 3 drop red food color optional


  • In a large bowl, mash the strawberries really well or  you can use a food processor to crush strawberries.
  • In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, beat the heavy cream until stiff peaks form, about 4-5 minutes.
  • Using a spatula, stir in the sweetened condensed milk and vanilla and red food color.
  • Add in the mashed strawberries and stir in a few times. Then stir in the crushed Oreos, reserving a few for the top layer.
  • Pour the mixture into a loaf pan or metal container, top with a few pieces of crushed ores and a couple slices of strawberries if desired. Cover the pan tightly with aluminum foil and freeze 4-6 hours, or overnight.

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