Are you ready for this incredibly easy, no churn coffee and Oreo ice cream recipe?! We’re talking a creamy coffee based ice cream, flavored with espresso powder and studded with crushed Oreo cookies!
This has no doubt become my favorite ice cream flavor ever because it combines two of my favorite things in life, coffee and Oreos! I’m not sure about you but I’ve never seen this flavor combination in any ice cream shoppe or store before. So it’s extra fun getting to create your own flavor combination.
How to make ice cream without an ice cream machine!
It is possible my friends! And so so easy! We’ll start with a base recipe for a no churn ice cream, which only has 2 ingredients, heavy cream and sweetened condensed milk.
Use a hand mixer or a stand mixer, with a whisk attachment, to whip lots of air into the cream, until it reaches stiff peaks. This will give the ice cream a light and creamy texture without the need for churning in a traditional ice cream maker. Add in the condensed milk for sweetness and a richer flavor, freeze, and that’s it!
Now this simple base recipe is just the building blocks on which we can create the most amazing no churn ice cream flavors we can dream up! And let’s be honest, the base recipe is boring on it’s own. The real fun is letting your imagination take charge and seeing what flavor variations you can come up with. I certainly plan to!
How to make No Churn Coffee Oreo Ice Cream:
It really couldn’t be simpler. We only add a few extra items to the base ingredients to really bring this ice cream to the next level! Here’s the full ingredient list breakdown:
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Espresso Powder
- Vanilla Extract
- Oreo Cookies
That’s it! Only 5 ingredients to the most perfect ice cream made at home.
For this recipe we’ll start by dissolving the espresso powder into the heavy cream and vanilla extract. Let sit for a few minutes before whipping the cream into stiff peaks. In the meantime, break up the Oreos by placing them in a ziplock bag and using a rolling pin to crush them into smaller pieces.
Next, fold the whipped coffee cream into the sweetened condensed milk. Start by folding in only half of the whipped cream to lighten up the condensed milk before adding the rest. Fold in the crushed Oreos.
Add the ice cream mixture to a 9×5″ loaf pan and top with a few additional crushed Oreos (if desired). Place plastic wrap directly on top of the ice cream surface. Freeze overnight.
What if I don’t have espresso powder?
Now real quick, let me point out one substitution you might need to make. If you don’t keep espresso powder on hand, or can’t find it, you can swap it out for an equal amount of instant coffee granules. Instant coffee granules are generally easier to find at your local grocery store. It’s the stuff everyone’s been using to make their trendy whipped coffee drinks these days! 😉
If popsicles are more your thing, check out my Peach Tea Popsicle recipe!
Be sure to Pin this recipe to Pinterest because you’ll want to be making this ice cream all summer long!
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No Churn Coffee Oreo Ice Cream
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 minutes
- Yield: ~2 quarts
Description
Incredibly easy, no churn coffee and Oreo ice cream recipe! A coffee based ice cream, flavored with espresso powder and studded with crushed Oreo cookies.
Ingredients
- 2 cups (1 pint) heavy whipping cream, chilled
- 1 tbsp espresso powder
- 1/2 tsp vanilla extract
- 1 (14oz) can sweetened condensed milk
- 15 Oreo cookies, crushed (plus a few extra for topping, optional)
Instructions
- In the bowl of a stand mixer, or a large mixing bowl, add the heavy cream, espresso powder and vanilla extract. Whisk together to combine and allow the espresso powder to start dissolving. Let sit for 5 minutes, then stir again.
- Use the whisk attachment, or a hand mixer, and begin whipping the cream on a low speed until bubbly. Increase speed to medium high and whip until stiff peaks form.
- In a separate large bowl, add the sweetened condensed milk. Add about half of the whipped cream to the bowl and fold into the condensed milk. Fold by sweeping a large spatula around the outside of the bowl and then through the middle. We do this because we want to retain the air that has been whipped into the cream.
- Fold in the crushed Oreos. The ice cream mixture will be very loose in texture but will firm up as it freezes.
- Transfer the ice cream to a 9×5″ metal or glass loaf pan, or another 2 quart capacity freezer safe container. Sprinkle additional crushed Oreos on top, if desired. Cover the surface with plastic wrap, touching the top of the ice cream to prevent ice pockets from forming.
- Place in the freezer for 6 hours or preferably overnight.
Notes
- Instant coffee granules can be used in place of espresso powder, but allow to dissolve completely before whipping the cream.
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