No-Churn Red Velvet Cookie Ice Cream is easy to make with just a few ingredients and a mixer. Makes this fun frozen dessert recipe in 10 minutes. A perfect Valentine's Day dessert for someone special.
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 and thick and creamy.
Make adjustments to the food coloring at this point if desired.
Fold the crushed cookies in.
Transfer the ice cream 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 before freezing.
Freeze overnight or until solid.
Garnish with crushed cookies before serving if you didn't add them to the top before freezing.
Makes eight ½ cup servings.
Recipe Expert Tips
OREO Red Velvet Sandwich Cookies are preferred, but it looks like they are no longer available. You can use any brand red velvet sandwich cookies you can find. I found some from Walmart.
No Churn Custom ice cream flavors: Make custom cookie ice cream by using other OREO sandwich cookie flavors.
Ice cream container: If using a bread pan to freeze the ice cream cover the pan with plastic wrap before freezing.
Freezing times: No churn ice cream is ready to eat as soon as it is solid. Freezing overnight is best but you could eat the ice cream in 2 to 3 hours.
Optional: You can add some crushed cookies to the top of the ice cream base before freezing.
Ice Cream Toppings/Garnish: If you did not add the crushed cookies when you froze the ice cream. Before serving crush the four remaining cookies and top each serving of ice cream with a tablespoon of crushed cookies.