No-Churn Red Velvet Cookie Ice Cream


No-Churn Red Velvet Cookie Ice Cream is easy to make with just a few ingredients and a mixer.



  • 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


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


  • Serving Size: 1/2 cup
  • Calories: 861
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