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No-Cook Cookies and Cream Ice Cream Recipe

You'll love this velvety no-cook cookies and cream ice cream recipe from Sara O'Donnell of

Servings: 12

Active time: 20 minutes

Total time:


  • 1 1/2 c heavy cream
  • 3 Davidson's Safest Choice® pasteurized egg(s), separated
  • 3/4 c sugar, divided use
  • 2 tsp pure vanilla extract, divided use
  • 1/4 tsp course salt
  • 2 c crushed chocolate cream sandwich cookies


  1. With an electric mixer, whip cream until firm. Cover and refrigerate until needed.
  2. Use mixer to combine egg yolks, half the sugar, one teaspoon of vanilla, and coarse salt. Mix on high for about 10 minutes until mixture is smooth, shiny, and doubled in volume. Cover and refrigerate until ready to use.
  3. Beat egg whites, one teaspoon vanilla, and remaining sugar with mixer on high until stiff.
  4. Fold whipped cream into egg mixture then fold in whipped egg whites.
  5. Add crushed cookie pieces and very gently fold until combined.
  6. Spoon mixture into loaf pan, smooth top, and cover with plastic wrap.
  7. For best results freeze overnight; at least 6-8 hours.


This recipe fits into one 9x5 loaf pan, but any freezer safe container will do. Store covered and in the freezer. Use within one week.


Nutrition Facts

Serving Size (1/2 cup)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 230
Calories from Fat 130
Total Fat 15g (23% DV)
Saturated Fat 8g (40% DV)
Trans Fat 1g
Cholesterol 90mg (30% DV)
Sodium 130mg (5% DV)
22g (7% DV)
Dietary Fiber 0g (0% DV)
Sugars 17g
Protein 3g
Vitamin A 10%
Vitamin C 0%
Calcium 2%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.