5-Ingredient No-Churn Ice Cream Cookies: Easy And Quick To Prepare, Perfect For The Kids Break

Some recipes win you brownie points. This one wins you ice cream cookie points, which, honestly, are far better. Ice cream cookies are kind of sweet treat that earns you “best grown-up ever” status from the tiny humans you feed.

They are built from cream, condensed milk, classic Petit-Beurre biscuits, melted dark chocolate, and a sprinkle of hazelnuts. Think of it as a layered dessert that is likely to be devoured in one sitting. You can throw it together during a cartoon commercial break and have it chilling in the fridge faster than you can say hands off until after dinner.

Ice Cream Cookies: What Are They Exactly?

This version of Ice cream cookies is something between an icebox cake and a frozen sandwich, without the need for baking, measuring temperatures, or summoning pastry chef-level patience.

Petit-Beurre cookies, originally from France, have been the backbone of countless childhood snacks across Europe since the late 1800s. Their crisp, subtly sweet profile makes them the ideal base for creamy, chilled desserts. And when paired with whipped cream and condensed milk? You’ve got a no-churn ice cream filling that tastes way fancier than it actually is.

Topped off with melted dark chocolate and crunchy hazelnuts, this dessert hits all the right notes: cool, creamy, crunchy, chocolaty.

Pro Tips for the Best Ice Cream Cookies

• Use full-fat cream because it whips better and holds its shape longer, especially once frozen.
• Let the cookies soften. Don’t worry if they seem too crisp, resting in cream transforms them into dreamy layers
• Add a pinch of salt to the chocolate. Just a sprinkle enhances the flavor and balances the sweetness.
• Customize with mix-ins. Mini chocolate chips, chopped strawberries, or crushed pretzels can jazz things up.

Can I Make This Without an Electric Mixer?

Yes, if you enjoy a bit of an arm workout. A whisk and some determination can get your whipped cream fluffy, though it’ll take longer. If you have a hand mixer, your wrists will thank you.

Can I Use a Different Type of Cookie?

While Petit-Beurre cookies have that perfect not-too-sweet balance, graham crackers, digestive biscuits, or even thin chocolate chip cookies will work. Just avoid super soft cookies, as they’ll disintegrate too fast.

How Long Should It Stay in the Fridge?

At least 2 hours for the layers to firm up and the cookies to soften. But if you can wait overnight? Even better. The flavors meld, and slicing becomes cleaner.

Is There a Nut-Free Option?

Yep. Just skip the hazelnuts. You can replace them with toasted seeds, crushed pretzels, or just leave the topping to the chocolate alone.

What If I Don’t Like Dark Chocolate?

Swap it for milk chocolate, white chocolate, or drizzle with caramel. The goal is deliciousness, not obedience to dark chocolate purism.

How to Make Ice Cream Cookies

Start by whipping the cream until soft peaks form. You want it thick and fluffy, not stiff. Gently pour in the condensed milk while continuing to whisk. Keep going until you get a smooth mixture.

Line a loaf pan or similar mold with foil or parchment paper. This will make lifting out the final treat a breeze. Arrange a layer of Petit-Beurre cookies at the base. Spread a generous layer of your whipped cream mix over the cookies. Use a spatula to smooth it out evenly.

Add another layer of cookies over the cream and repeat the process.

Drizzle melted dark chocolate across the top and sprinkle chopped hazelnuts generously over the chocolate. Now let it chill in the fridge for at least 2 hours

Once set, lift it out, and slice into bars.