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–+ servings
Scoops of coffee Oreo ice cream in round white footed dessert bowl with whole Oreo. Loaf pan with ice cream and waffle cones in the background.

No Churn Coffee Oreo Ice Cream

Amy
No Churn Coffee Oreo Ice Cream is made with simple ingredients and no fancy equipment required! Bold coffee flavor with crunchy Oreo's.
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Prep Time 30 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 1/2 cup scoops

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 9x5 loaf pan and top with reserved whole Oreo's, cover with plastic wrap and freeze for at least 6 hours or overnight.

Notes

  1. 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!
  2. You want to make sure you use heavy cream or heavy whipping cream.  
  3. To freeze, I used a loaf pan but if you want to store the ice cream longer, I would suggest an air tight container.
  4. I topped the ice cream with whole Oreo's but you could use crushed Oreo's as well.
 
The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
 
 
Recipe from How Sweet Eats.
Keyword coffee, ice cream, no churn, oreos
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