Cookies & Cream Ice Cream

A no-churn cookies-and-cream ice cream made with whipped heavy cream and homemade coconut condensed milk sweetened with honey, folded with crushed cookies, then frozen until solid.

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Step 1

Make the condensed milk: In a saucepan, heat 1 can of full-fat coconut milk with 1/2 cup honey over medium heat.

Step 2

Stir occasionally and continue cooking until the mixture thickens, about 20–30 minutes.

Step 3

Remove from heat and let cool.

Step 4

In a stand mixer, whip 2 cups heavy cream on high speed until stiff peaks form.

Step 5

Gently fold in the cooled homemade condensed milk, 1 tbsp vanilla extract, and the crushed cookies.

Step 6

Pour the mixture into a freezer-safe container.

Step 7

Cover and freeze for several hours or overnight, until solid.

Step 8

When ready to serve, take the ice cream out of the freezer and let it sit until it softens to your desired consistency. It should be ready to scoop right away!