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
Scale
- 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.
Keywords: ice cream, no churn, coffee, espresso, oreo, cookies