I love 2 ingredient ice cream.  Just pour, mix, freeze.  That’s it.  So so easy, and delicious, and versatile.

m&m cookie ice cream 1

Wait, come again, you don’t know what 2 ingredient ice cream is?  Ok, let’s start from square 1 then.  2 ingredient ice cream is just heavy cream and sweetened condensed milk.   From there, you can add flavorings, mix-ins, toppings, etc… Oh, and did I mention this magical stuff doesn’t require an ice cream maker?  Ya, another selling point.

Remember that time I made a cookie recipe I found on pinterest that claimed to be ‘the best m&m cookie recipe, ever?’  Ya.  Lies.  They sucked.  Flat, crunchy, and not what they promised at all.

m&m cookie 1

Come on, you know you’ve all had a good pinterest fail.  I know I’m not the only one.  But that’s ok.   I refuse to waste anything that is still edible.  Even though they aren’t thick and soft and fluffy, they’re still totally edible.  I debated just crumbling the cookies on top of a bowl of ice cream.  And I did that.  But I still had more cookies to use.  So, why not IN a batch of ice cream?!  Yes, brilliant.   Seriously you guys, this is easier to make than break ‘n’ bake cookies (those things are disgusting anyways).  So go grab heavy whipping cream, a can of sweetened condensed milk, and whatever mix in you feel like.  The sky is the limit on what you can add to the simple 2 ingredient base.

m&m cookie ice cream 2

M&M Cookie Ice Cream


  • 2 cups heavy cream
  • 1 can (14 oz) sweetened condensed milk (I used fat free)
  • 1 1/2 cups leftover cookies (measure after you crush them up)


In a medium bowl, whip the cream until it starts to form soft peaks. Add in the sweetened condensed milk and whip only until it’s incorporated (less than 1 minute). Fold in the cookie crumbs.

Scoop into a freezer safe bowl, cover, and freeze until firm (about 6 hours).

Scoop and enjoy!