When I saw this No Churn Coffee Oreo Ice Cream from How Sweet Eats, I knew I had to make it. I love all things coffee and ice cream, so the fact that these two are combined in one made it a no brainer. The fact that it also had Oreo’s made it even better! Oreo’s were a childhood favorite and I can remember dunking them in a glass of milk and they were heaven.
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My love for coffee was not a childhood thing, it was in college that I started drinking coffee. I can remember trying coffee when I was a teenager and it was not for me. In college I needed the caffeine and learned to tolerate it. Now it is a totally different story. I start off my day with a cup of coffee or something fancier if it’s a treat day. I appreciate the taste of good coffee now. My standards have changed and I don’t really go to the big chains like I used to. Don’t get me wrong, if that’s my only option, then I would go.
2. Whip the heavy cream until you get soft peaks
3. Add in the condensed milk
4. Also add the espresso powder, vanilla extract, and salt to the whipped cream
Anyways, I think I’ve digressed far enough. Back to the ice cream! I love ice cream and this No Churn Coffee Oreo Ice Cream is so good. I love the fact that it’s so easy to make and really doesn’t take much time at all. The hardest part is waiting for it to freeze. I may have not been the most patient when it came to waiting, I only waited for the minimum amount of time. It also happened to be one of the hottest days of the year around here. Which meant that it was perfect ice cream weather!
6. Add the Oreo’s to the ice cream base
7. Gently fold in the crushed Oreo’s
8. Pour ice cream mixture into a loaf pan and top with whole Oreo’s
Flavor suggestions
You definitely need to be a coffee lover to enjoy this ice cream. The first day we tried the ice cream it was so good. The next day when it had set over night, the coffee flavor was more pronounced. Almost to the point of being too strong of a coffee flavor.
Tim likes coffee flavored things, but doesn’t really like drinking coffee. I think he can appreciate good tasting coffee when I have it but would never drink one on his own. That being said, he liked the ice cream on the first day but the coffee flavor was too strong for him on the second day.
I like strong coffee so I didn’t mind the flavor the next day. If you are someone that doesn’t like their coffee as strong, I would recommend reducing the amount of espresso powder. The recipe calls for 3 tablespoons, but I would do 1 1/2-2 tablespoons instead.
You can also leave out the espresso powder and then you would just have an Oreo ice cream. Which would be equally as delicious and also be kid friendly! You could also add some peppermint extract to have a mint Oreo ice cream.
Serving suggestions
Serve this ice cream in a bowl or cone of your choice. We picked up some waffle cones, which we like better than sugar cones. You can fit more ice cream in a waffle cone plus they taste better!
I drizzled some salted caramel sauce on top of the ice cream and I think that helped mellow the coffee flavor a bit. The saltiness helped balance out the flavors. This would also be great topped with some hot fudge sauce.
I also added some extra crushed Oreo’s on top because you can never have too many Oreo’s. This made for the perfect little sundae!
This ice cream would also be amazing on top of my Gooey Browned Butter S’mores Bars. Warm a bar up and top it with ice cream and a drizzle of salted caramel sauce. You could also make an ice cream sandwich with these chocolate chip cookies. Either option would be AMAZING!
Have you tried making no churn ice cream before? What kind of flavor would you try or want to see me try next?
No Churn Coffee Oreo Ice Cream
Ingredients
- 15 Oreo's, crushed plus 5 whole Oreo's for topping
- 1 1/2 cups heavy cream, cold
- 2/3 cup sweetened condensed milk
- 2 tsp vanilla extract
- 3 tbsp espresso powder, see notes
- pinch of kosher salt
Instructions
- In a medium bowl, using a hand mixer, whip the heavy cream until you get soft peaks.
- Add in the condensed milk, espresso powder, vanilla extract, and salt.
- Beat until everything is well incorporated, about 1-2 minutes.
- Fold in the crushed Oreo's, being careful to not over mix and deflate the ice cream.
- Pour into a 9×5 loaf pan and top with reserved whole Oreo's, cover with plastic wrap and freeze for at least 6 hours or overnight.
Notes
- This ice cream has a very strong coffee flavor. If you want something a little more subtle I would suggest reducing the espresso powder to 1 1/2-2 tbsp. You could also omit it and just have a cookies and cream ice cream!
- You want to make sure you use heavy cream or heavy whipping cream.
- To freeze, I used a loaf pan but if you want to store the ice cream longer, I would suggest an air tight container.
- I topped the ice cream with whole Oreo’s but you could use crushed Oreo’s as well.
Recipe from How Sweet Eats.If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
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