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!
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.