No-Churn Red Velvet Cookie Ice Cream

When your sweating in this sweltering summer heat and you need something sweet and cold to help you cool off reach for a bowl of this easy No-Churn Red Velvet Cookie Ice Cream.

Oh! my! gosh! no-churn ice cream recipes are turning up every where. Pinterest is flooded with them that is for sure.

By the way are you following me on Pinterest? If not you are missing out on some good stuff!

Anyway……… no-churn ice cream is so easy to make it’s no wonder the internet is going gaga over no-churn ice cream recipes.

You can literally make any flavor ice cream you like and you only need three base ingredients to get started.

What ingredients are in no-churn ice cream you ask?

heavy whipping cream
sweetened condensed milk
vanilla extract (optional depending on the no-churn ice cream flavor you are making)
no special equipment needed-just a mixer

No joke that is all you need to make no-churn vanilla ice cream.

Now the fun begins when you start making your own custom flavored no-churn ice cream recipes.

I made another flavor but I am having a hard time coming up with a good name for it. That no-churn ice cream is vanilla based but I added a bunch of chocolate candies and mini marshmallows to it.

No-Churn Ice Cream flavors

Back during Shark Week I saw this awesome No-Churn Shark Frenzy Ice Cream recipe shared by Kimberly from A Night Owl Blog.

Inspiration struck when I saw the Shark Frenzy Ice Cream recipe and since I had this package of OREO Red Velvet Cookies hanging around I decided to make this Red Velvet Cookie no-churn ice cream recipe.

Last Fall I made No-Churn Pumpkin Pie Ice Cream but, I didn’t whip the whipping cream and that no-churn ice cream was hard as a rock! Whipping the whipping cream makes such a difference! I am going to have to remake the Pumpkin Pie Ice Cream this way. Even though it tasted good I didn’t like the texture.

How to Make No-Churn Red Velvet Cookie Ice Cream

Ingredients

10 oz package OREO Red Velvet Cookies, divided
2 cups cold heavy whipping cream
14 oz can sweetened condensed milk
12 drops AmeriColor Maroon food coloring paste

Directions

Crush 12 Red Velvet sandwich cookies in a ziplock bag, set aside.
Beat whipping cream, vanilla and food coloring until stiff peaks form.
Beat in the condensed milk until combined well.
Make adjustments to the food coloring at this point if desired.
Fold the crushed cookies in.
Transfer to a 9 inch bread pan or a plastic bowl with a tight fitting lid.
If using a bread pan cover pan with plastic wrap and place in the freezer.
Freeze over night or until solid.
Crush the four remaining cookies before serving.
Top each serving of no churn ice cream with a tablespoon of crushed cookies.
Makes ten 1/2 cup servings.

Print the No Churn Red Velvet Cookie Ice Cream recipe below