Easy 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. Makes this fun frozen dessert recipe in 10 minutes. A perfect Valentine's Day dessert for someone special.
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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 eight ½ cup servings.
- I used OREO Red Velvet Cookies. You can use any brand red velvet sandwich cookies.
- Make custom cookie ice cream by using other cookie flavors.
- If using a bread pan to freeze the ice cream cover the pan with plastic wrap before freezing.
- Garnish: Before serving crush the four remaining cookies and top each serving of ice cream with a tablespoon of crushed cookies.
Serving: 1Dish | Calories: 425kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 199mg | Potassium: 244mg | Fiber: 1g | Sugar: 33g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 3mg
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