This post may contain affiliate links. For more information, read my disclosure policy.

ice cream in ramekin
Okay, so I am so totally jealous of many of you.

I keep seeing all sorts of posts filled with delicious Fall foods: pumpkin, cinnamon, apple. There are daily mentions of Pumpkin Spice Lattes and cooler weather and rain.

Yes, where I live, Starbucks is selling their Fall lineup of drinks and I couldn’t find a pair of sandals in the stores if my life depended on it. But, here outside Sacramento, this is the weather forecast for this week:

Needless to say, any Pumpkin Spice Latte I order will be iced.

It’s September and Fall starts in a few days. I want to bake pumpkin bread and apple pie and make soup for dinner. But, after standing in the pick-up line at school or sitting at soccer practice in 90 degree heat, all I want to eat is ice cream.

So I made some for you. In case you live in a place like here or Arizona, where Fall doesn’t follow a calendar.

All summer I kept seeing recipes for two-ingredient ice cream (the two ingredients being fresh whipped cream and sweetened condensed milk). I was trying to think how to make such an ice cream with lower-fat ingredients so wouldn’t eat an entire container of full-fat ice cream all by myself. That’s when I thought of Cool Whip, because it comes in a fat-free version. And it’s a no churn ice cream recipe!

{Yes, I eat (and like) Cool Whip. Sometimes. I mean, I prefer the real thing, but occasionally I want an easy alternative.}

So I made two-ingredient ice cream with fat-free Cool Whip and fat-free sweetened condensed milk. Then I added some Nutter Butters because all that fat-free cancels out any other fat and calories in any mix-ins. It’s a scientific fact. I think I read it somewhere.

Someday it will finally cool off. The leaves will drop and I will complain about raking. Then it will rain for 3 straight months and I’ll long for summer. But right now, some consistent 80 degree days would be awesome. Until then, it’s ice cream for me!

Nutter Butter No Churn Ice Cream

No ratings yet
This easy no churn nutter butter ice cream has just 4 ingredients!
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Yield 8 servings
Serving Size 1 serving


  • 2 8-ounce each containers Cool Whip whipped topping (I used fat-free)
  • 1 14- ounce can sweetened condensed milk I used fat-free
  • 1 teaspoon vanilla
  • 8 Nutter Butter cookies coarsely chopped (feel free to substitute your favorite cookie)


  • Add Cool Whip, sweetened condensed milk, and vanilla to a Tupperware container. Stir until combined. Fold in chopped cookies. Cover and freeze until hardened, about 4 hours or overnight.

Recipe Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 49g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 142mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 41g | Vitamin A: 179IU | Calcium: 225mg | Iron: 0.01mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Last Updated on September 12, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. That looks terrific! I totally feel you on the weather thing. Only…the complete opposite. I went to southern CA this past weekend (from where we currently live in Alaska) and I was amazed that weather could be warm. period. We’re hitting 52 degrees this week. I’m quite jealous of you 🙂

  2. We’ve had crazy weather all summer, here in California. Today was too hot, and the weather man predicts fog and rain for tomorrow. I’m still in the mood for ice cream, but I’m sure ready for fall weather too. 🙂