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Samoa Ice Cream

Chocoholics will love this girl-scout-cookie-inspired no churn Samoa Ice Cream! A luscious chocolate ice cream base is loaded with crushed Samoa cookies to create a rich dessert that comes together in minutes!

This Samoa ice cream has the same creamy texture as store bought ice cream. It only uses a handful of ingredients and comes together in minutes.

Scoops of Samoa Ice Cream in a white dessert bowl.

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After you try this no churn Samoa ice cream you won’t want to buy regular ice cream ever again!

All you have to do to prepare this smooth and creamy chocolate dessert is whip up some heavy cream, fold in some sweetened condensed milk, cocoa powder, and crushed Samoa cookies, and throw the whole mixture in the freezer for a few hours.

The result is a rich and flavorful ice cream with a delicious cookie crunch. Being able to whip this ice cream together in minutes makes it a great dessert for everything from summer get-togethers to late night snacks.

I like to take the Samoa ice cream to the next level by topping it with toasted coconut flakes and a drizzle of caramel sauce!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Samoa ice cream set out on the counter.
  • Heavy Whipping Cream - Serves as the base of your ice cream.
  • Cocoa Powder - I like to use Dutch process cocoa powder, but any kind will work.
  • Sweetened Condensed Milk - Helps sweeten your ice cream and give it a creamy texture.
  • Vanilla - Amplifies the other sweet flavors in this ice cream.
  • Samoa Cookies - These caramel, chocolate, and coconut cookies will be crushed into small pieces and swirled throughout your ice cream base.

How to Make No Churn Samoa Ice Cream

Whipped cream, cocoa powder, vanilla extract, and sweetened condensed milk in a mixing bowl.
Crushed Samoa cookies are added to the ice cream mixture in the mixing bowl.

Whip your heavy cream into stiff peaks using a large mixing bowl and an electric hand mixer. Lower the speed of your hand mixer and whisk in the cocoa powder, vanilla extract, and sweetened condensed milk until the mixture is smooth and homogeneous.

Use a spoon or spatula to fold in the crushed cookies until the pieces are evenly distributed.

Samoa Ice Cream in a loaf pan.

Transfer to loaf pan, cover with plastic wrap and allow the ice cream mixture to freeze until firm and scoopable.

Once frozen, enjoy a scoop or two!

An ice cream scoop with a scoop of Samoa Ice Cream held over the loaf pan.

Why Is sweetened condensed milk important in ice cream?

It is important to use sweetened condensed milk when preparing this no-churn ice cream. The condensed milk not only helps give your ice cream a smooth texture, but also adds the perfect amount of sweetness and rich flavor.

If you were to try and sweeten this ice cream with regular sugar, the resulting dessert would be grainy and icy.

If you’re trying to avoid dairy, you can make your no churn Samoa ice cream with whipped coconut cream and sweetened condensed coconut milk instead!

Storing Ice Cream

You can store your Samoa ice cream in the freezer for up to 2 months. When stored in an airtight container, this ice cream will stay creamy and scoopable. You’ll know that this homemade ice cream is no longer good to eat when it gets icy and freezer burnt.

Depending on how cold your freezer gets, you may need to allow the ice cream to thaw on the counter for a few minutes before scooping it. Alternatively, you can run your scoop under hot water before scooping and serving.

Recipe Tips

  • The exact amount of time you will need to let your ice cream freeze will depend on how cold your freezer gets. It usually takes between 4 to 6 hours. I like to let the ice cream freeze overnight.
  • For extra Samoa flavor, you can drizzle caramel syrup over your ice cream or sprinkle on toasted coconut flakes.
  • Feel free to use whatever cocoa powder you have on hand. The condensed milk provides most of the sweetness in this ice cream, so the cocoa powder only needs to contribute to the chocolate flavor.
  • If you want to make this girl-scout-cookie-inspired ice cream in the off season, most grocery stores carry a knock-off version of Samoa's. Just look for shortbread cookies topped with caramel, coconut, and chocolate!
  • The air you whip into the whipped cream will help give your ice cream a light, fluffy texture, so it is important to mix in the other ingredients carefully. You don’t want to knock too much air out of the ice cream.
Scoops of Samoa Ice Cream in a cone.

My family loves ice cream. Here are a few more of our favorite no-churn ice cream recipes to try.

What makes this ice cream amazing? Rich chocolate, refreshing coconut, and decadent caramel; all three flavors help make this no-churn Samoa ice cream irresistible. The crushed cookies are packed full of flavor and add a nice crunch to the smooth, velvety ice cream. I hope you enjoy it!

Scoops of Samoa Ice Cream in a white dessert bowl.

Samoa Ice Cream Recipe

Author: Judy Wilson
This no-churn Samoa Ice Cream is made with a luscious chocolate ice cream base and is loaded with crushed caramel coconut cookies to create a rich dessert that comes together in minutes! 
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 607 kcal


  • 2 cups heavy whipping cream
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 14 ounce can sweetened condensed milk
  • cups crushed Samoa cookies


  • Using an electric hand mixer on a medium-high speed, beat the cream into stiff peaks. This should take 3-5 minutes.
  • Once your cream has formed stiff peaks, add the cocoa powder, vanilla, and sweetened condensed milk. Lower the speed of your mixer to low and gently whisk the ingredients into the whipped cream until smooth and homogenous.
  • Use a silicone spatula or large spoon to gently fold your crushed cookies into the ice cream mixture until evenly distributed.
  • Transfer your ice cream to a 9x5 inch loaf pan and cover the pan with plastic wrap. Place your ice cream in the freezer and allow it to sit for 4-6 hours or until the center of the ice cream is firm.
  • Scoop, serve, and enjoy!


Whipping the cream into stiff peaks helps give the ice cream a light, fluffy texture. The air that you whip into your ice cream will help give it a more traditional texture and prevent it from crumbling when you scoop it.
You can store your Samoa ice cream in an airtight container in the freezer for up to 2 months.


Calories: 607kcalCarbohydrates: 56gProtein: 10gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 112mgSodium: 181mgPotassium: 449mgFiber: 3gSugar: 43gVitamin A: 1361IUVitamin C: 2mgCalcium: 252mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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