No Churn Rum Cookies'n Cream Ice Cream

Rum Cookies’n Cream No Churn Ice Cream

As seems to be the case with a lot of recipes these days, the no churn ice cream recipes have made their rounds on trendy food sites, touted as the great new thing in desserts. While I agree that no churn ice cream is a great thing, I can’t agree that’s it’s a “new” thing because I saw my mom doing this when I was a child and I know that my grandmother was doing the same, so this no churn ice cream technique has been around for at least a solid 50 years. Full disclosure here- I do have a great ice cream maker I love working with from Cuisinart but there are definitely huge benefits to the no churn recipes.

Sometimes I just don’t feel like getting out the ice cream maker and going through the whole process. This no churn ice cream does require the use of either a stand mixer, hand-held mixer or good old fashioned arm muscle with a whisk. Also, the no churn ice cream recipe turns out scoopable ice cream without the 10 minute “thaw” time with regular churned ice cream. Here’s my adult version of classic Cookies’n Cream with just enough of a hint of rum to make this naughty dessert a strictly big kids thing.

Makes 1 Bread Loaf Pan (approximately 9 in x 4 in)


2 cups heavy cream (very cold- I like to place it in the freezer for 15 minutes before using)

1/2 cup sweetened condensed milk

3 tablespoons dark Jamaican rum

1 1/2 cups crushed Oreo cookies

Berries for garnish (optional)


In a large mixing bowl, whisk together the condensed milk with the rum until smooth. Set aside. Prepare a bread loaf pan, roughly 9 inch x 4 inch or similar, and set aside.

Using the stand mixer, hand-held or manual whisk, whisk the cold heavy cream until stiff peaks form. This should be approximately 5 minutes using the stand mixer or about 15 minutes manually.

Gently fold 1/3 of the whipped heavy cream into the condensed milk mixture until somewhat mixed, taking care not to deflate the heavy cream. Repeat with the remaining whipped cream, gently folding together until just mixed.

Place 1/3 of this mixture into the bread pan. Sprinkled half of the crushed Oreos evenly over the mixture. Layer another 1/3 of the whipped mixture over the cookies. Sprinkle the remaining half of the Oreos evenly over the whipped mixture. Finally, cover with the last 1/3 of the whipped mixture, spreading smoothly so all edges of the bread pan are covered.

Place a piece of parchment or wax paper over the mixture to prevent ice crystals from forming on top of the ice cream. Freeze the mixture for at least 5 hours, preferably overnight before serving. While you can scoop the ice cream to serve, I prefer using a knife to gently cut slices (like bread) and serve as a slice with fresh berries. Having spent part of my childhood in Asia, many neighborhood ice cream spots used to serve ice cream in slices so it brings back fond memories.