No Churn Circus Cookie Ice Cream is the perfect easy and creamy treat for summer! This ice cream comes together in 15 minutes and is full of sweet strawberries and circus cookie pieces!
Circus Cookie Ice Cream:
This ice cream is truly such a treat! It tastes like a mixture of vanilla cookies with a hint of frosting and of course, juicy summer strawberries! The flavor is so decadent but not too rich, so it’s still perfect for a hot day. It’s a unique flavor that will have both kids and adults coming back for another scoop! This is one of my favorite cool and creamy treats for the season along with my Amazing Strawberry Cheesecake Bars. We keep both on repeat! You’ll love this one because hands on time is very minimal. You only need about 15 minutes to get everything together. Then, it just needs to chill for about 5-6 hours before you scoop and serve.
No Churn Ice Cream:
No ice cream maker needed! This easy recipe uses a can of sweetened condensed milk along with heavy whipping cream that has been whipped to perfection. Here’s what you need.
- Sliced Strawberries: You will slice these thinly then stir in some sugar. Let them sit for 10 minutes to bring the juices out, then mash them up.
- Sweetened condensed milk: This adds substance and sweetness to our base ice cream.
- Heavy Whipping Cream:Â You do need this for the recipe and cannot sub half & half or something like store bought tub of whipped cream, they don’t work the same.
- Vanilla extract and salt: vanilla adds a dash more flavor and the salt helps balance the sweetness.
- Circus animal cookies: These are the cookies that are frosted pink and white and have sprinkles. We just crush them up and add right in, save a few for topping to make it pretty!
A Few Recipe Notes:
- Make sure that you use Sweetened Condensed Milk and not Evaporated canned milk…they are not the same thing and can be easily confused.
- You can switch up the berries if you want! I love strawberries in here, but you could use a few cups of blueberries, raspberries, or blackberries. Or, use a mixture if you like.
- If you want, add some food coloring! You can see my final ice cream is hot pink! I added in a few drops of hot pink food color, you could add a light pink, or purple even. Add what you love! Or, leave it out and the ice cream is a white to very pale pink color and still delicious and beautiful.
- For mashing the strawberries, do what’s easiest for you. I simply let them sit and then used my potato masher. You can also just pulse them 2-3 times in a food processor if that’s easier for you.
- Plan ahead! This ice cream has to chill for at least 5-6 hours before serving. It is usually pretty easy to scoop after that time. However, the longer it sits in the freezer the more firm it becomes. Plan to allow it to sit at room temp for 20-30 minutes if needed before scooping.
Enjoy!
~Nichole
No Churn Circus Cookie Ice Cream
Ingredients
- 3 Cups Sliced Strawberries
- 2 Tablespoons Granulated Sugar
- 14 Ounce Can Sweetened Condensed Milk
- 1/2 teaspoon Vanilla Extract
- Pinch Salt
- 30 Circus Animal Cookies
- 2 Cups Heavy Whipping Cream
Instructions
- Place the sliced strawberries in a bowl with the sugar and allow to sit for 10 minutes.
- After 10 minutes, mash the strawberries using a fork, or pulse 2-3 times in the food processor. Mixture should still be somewhat chunky.
- Add the condensed milk, vanilla extract, and salt to the strawberry mixture and stir to combine.
- Place the circus cookies in a zip top plastic bag and use a rolling pin or the bottom of a heavy pot to crush into different sized chunks.
- In a stand mixer with whisk attachment or a large bowl if using a hand mixer, beat the heavy cream for 5-6 minutes on medium speed until stiff peaks form.
- Use a rubber spatula to fold the strawberry mixture into the whipped cream. Then, gently fold in the crushed cookies.
- Pour the mixture into a 9x5 inch loaf pan. Top with additional whole cookies if desired.
- Freeze for at least 5 hours.
Notes
- Plan ahead! This ice cream has to chill for at least 5-6 hours before serving. It is usually pretty easy to scoop after that time. However, the longer it sits in the freezer the more firm it becomes. Plan to allow it to sit at room temp for 20-30 minutes if needed before scooping.
