As in, you barely do a thing! It’s great!
You honestly won’t believe the shortcut we’ll take to get this to an 11.
COOKIES IN A FOOD PROCESSOR. That’s it. That’s the trick! That’s the magic! I took 12 little (store bought) chocolate chip cookies and pulsed them to a crumble, stirred them into the whipped cream + condensed milk and girl – stellar.
If you’ve never made no-churn ice cream, now’s your time to shine. It’s a mostly hands-off situation that will have your family screaming your praises. Takes about 5 minutes on the front end, then it goes into a freezer for six hours, and that’s it. M-A-G-I-C.
I have two other versions on the blog – one with peaches and one with a rocky road vibe. So, try all three!
This one is crazy simple with crumbled cookies. And if you don’t have a food processor, just take a knife to it. Hey, you may like some bigger chunks in there! Fly, little bird.
OMG please do not at my thumbnail, ew.
You are going to start it this morning and by tonight, you have a happy clan. All you need is heavy cream, a can of condensed milk, a splash of vanilla and cookies. That’s all. That is it.
Have I convinced you yet?
You’ll never be the same!
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Ingredients
- 1 cup heavy cream
- 1 (14 oz) can condensed milk
- 1 splash vanilla
- 12 chocolate chip cookies, crumbled in a food processor
- Any ice cream cones you prefer
Instructions
- In a large bowl, using a hand mixer, beat the heavy cream until you get stiff peaks. Slowly pour in the condensed milk and vanilla, and mix until combined and creamy, about a minute.
- Stir in the pulsed cookies and stir to combine.
- Pour the mix into a freezer-safe container (I used a meatloaf pan with parchment paper), cover with plastic wrap and freeze for about six hours, or until frozen.
- Scoop and serve with any cones you prefer!
- Serves about 6.
PAWFECT. (My kids hate when I say it like that, hahahaha.)
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