Step 1 of 8
No-Cook Cookies and Cream Ice Cream
Break the cookies into 5 or 6 pieces each. Put one-third of cookie pieces in a blender and pulse to crush into finer crumbles. Transfer to a small bowl, and set crumbles and pieces aside.
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Step 2 of 8
No-Cook Cookies and Cream Ice Cream
Combine the half-and-half and sugar in the blender and blend at low speed until sugar is dissolved, about 1 minute.
PRO TIP No need to rinse the blender.
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Step 3 of 8
No-Cook Cookies and Cream Ice Cream
Add the sour cream and blend for 30 seconds.
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Step 4 of 8
No-Cook Cookies and Cream Ice Cream
Add the heavy cream, vanilla, and salt and blend for an additional 30 seconds.
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Step 5 of 8
No-Cook Cookies and Cream Ice Cream
Pour the cream mixture into the freezer unit of an ice cream maker and start to churn according to manufacturer's directions.
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Step 6 of 8
No-Cook Cookies and Cream Ice Cream
Once the ice cream is thick enough to hold a shape, add the cookie pieces and crumbles. Continue to churn until thick, and mixture is starting to freeze hard around edges of the freezer bowl.
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Step 7 of 8
No-Cook Cookies and Cream Ice Cream
Quickly scoop out the ice cream and transfer to a metal bowl or other freezer-safe container. Cover well with plastic wrap and freeze until firm, at least 5 hours.
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Step 8 of 8
No-Cook Cookies and Cream Ice Cream
Serve in bowls, on cones, or with a slice of angel food cake.