No-Churn Cookies & Cream Ice Cream

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  • Yield: 1 quart
  • Prep Time:  15 minutes
  • Chill Time: 8 hours

Ingredients

  • 2 cups heavy cream, cold from the refrigerator
  • 1 cup sweetened condensed milk
  • 1/4 cup milk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 20 chocolate sandwich cookies, chopped

Directions

  • Place the cold cream in a large bowl and use a hand mixer to blend on high speed until soft peaks form (about 1 - 2 minutes). Scrape down the bowl and beat for about 30 seconds more until stiff peaks form.
  • In a separate bowl, mix together the sweetened condensed milk, milk, Karo® Light Corn Syrup, vanilla, and salt. Mix until well-combined.
  • Drizzle half of the milk mixture over the whipped cream, and gently fold together using a rubber spatula. Add the rest of the milk mixture, continuing to fold together until no streaks of milk remain and mixture is even and smooth.
  • Fold the chopped chocolate sandwich cookies into the mixture until well-incorporated.
  • Pour mixture into a 9″ round pan or 8″ square baking dish. Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
  • Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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No-Churn Cookies & Cream Ice Cream

  • Yield: 1 quart
  • Prep Time:  15 minutes
  • Chill Time: 8 hours

Ingredients

  • 2 cups heavy cream, cold from the refrigerator
  • 1 cup sweetened condensed milk
  • 1/4 cup milk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 20 chocolate sandwich cookies, chopped

Directions

  • Place the cold cream in a large bowl and use a hand mixer to blend on high speed until soft peaks form (about 1 - 2 minutes). Scrape down the bowl and beat for about 30 seconds more until stiff peaks form.
  • In a separate bowl, mix together the sweetened condensed milk, milk, Karo® Light Corn Syrup, vanilla, and salt. Mix until well-combined.
  • Drizzle half of the milk mixture over the whipped cream, and gently fold together using a rubber spatula. Add the rest of the milk mixture, continuing to fold together until no streaks of milk remain and mixture is even and smooth.
  • Fold the chopped chocolate sandwich cookies into the mixture until well-incorporated.
  • Pour mixture into a 9″ round pan or 8″ square baking dish. Cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Chill for at least 8 hours or overnight.
  • Allow the ice cream to thaw for about 20 minutes at room temperature before scooping.