This No Churn Coffee Oreo Ice Cream is SO delicious! Loaded with crushed oreos, instant coffee and only a few other ingredients, it’s the simplest Summer treat!
Ice cream season is here, my friends! I saw a funny meme yesterday on Instagram that said something like – if you can’t make room in your stomach for daily ice cream runs post dinner, we can’t be friends!
Ha! I resonated with that one for sure. I can always save room for ice cream – especially during these hot Summer months when I only want everything cool and refreshing!
Why You’ll Love this Ice Cream:
This No Churn Coffee Oreo Ice Cream was actually based off of a seasonal flavor that rotates at my favorite local ice cream shop. All of their ice cream is homemade and SO deliciously creamy. They have this coffee oreo flavor that I’m obsessed with so I figured…why not try to make my own at home?!
Thus, this ice cream was born. And I’m so glad it was!
One of the reasons I love this No Churn Ice Cream is because it’s exactly that – NO CHURN. You don’t need a large fancy ice cream maker taking up space in your kitchen to make this delightful treat.
No, all you need is a few ingredients, a large bowl, an electric mixer and any add ins you want!
And you result in this incredibly creamy, melt in your mouth delicious ice cream!
I love this particular recipe because I love the huge chunks of Oreo! Oreo is my favorite ice cream flavor so it’s a no-brainer for me to add ALLLLL of the oreos in this ice cream.
And well, you know that Oreos can be pretty sweet so the instant coffee that is added in this recipe really helped balance it out. It’s not overly bitter but it adds a perfect balance to the ice cream.
Usually this recipe can freeze in 4-6 hours, but I always just make mine the day ahead and let it freeze overnight which is perfect if you’re having people over for a Summer BBQ!
Let’s get into what you need to make it
Ingredients You Need:
- Oreos
- Instant espresso (or instant coffee!)
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Vanilla extract
Best Ice Cream Making Tips:
Alright, unless you have a kitchen aid mixer, you are going to have a little arm workout while you whip the cream. That’s the first step of this recipe – whipping the heavy cream until it has stiff peaks.
Depending on your mixture and of course, the intensity/speed you have it on, it could take anywhere from 4-8 minutes.
But no worries, time goes by pretty fast.
Once you have that whipped, in a small bowl, add the delicious and ultra sweet sweetened condensed milk along with a splash of vanilla extract. Whisk that together.
Now, using a rubber spatula, gently fold in the whipping cream (a little bit at a time!) until it’s fully combined. Don’t rush this process – gently fold each little bit of whipping cream in until the lumps are FULLY gone.
Next part is SUPER simple. Add the Oreos to a ziploc bag and crush them into small chunks.
Add those, along with the instant espresso (or coffee) to the mixture and gently fold in using the rubber spatula.
Make sure to taste it to make sure it has a good amount of coffee in it for you! If you like it extra coffee-like, add more! Want more oreos? Add more!
Add this to a freezer safe dish, I used my glass 9×5 baking dish and it worked PERFECTLY. I actually saved a little bit of my Oreos to add extra on top and it was the BEST idea ever. Highly recommend.
Cover with foil and then place in the fridge for 4-6 hours, or overnight! Basically until it’s frozen 😉
Once it’s frozen, time to scoop! Eat it in a bowl with extra oreos crushed on top. Plop it in a waffle cone and eat it outside as you watch it melt down your hands #summertime.
However you eat it, enjoy every single bite!
Did you like this recipe? Here are some others you might enjoy:
No Churn Chocolate Chunky Monkey Ice Cream
No Churn S’mores Coffee Ice Cream
Chocolate Drizzled Peanut Butter Nice Cream
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
No Churn Coffee Oreo Ice Cream
This No Churn Coffee Oreo Ice Cream is SO delicious! Loaded with crushed oreos, instant coffee and only a few other ingredients, it’s the simplest Summer treat!
Ingredients
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 14 oz. can sweetened condensed milk
- 1.5 tsp instant espresso (or instant coffee)
- 1 and 1/2 cups crushed Oreos
Instructions
-
In a large bowl, using a hand mixer on low-medium speed, beat the whipped cream until stiff peaks appear. This took me about 5-8 minutes, depending on your mixer/speed.
-
In another large bowl, whisk together the sweetened condensed milk and the vanilla extract. Slowly and gently fold the whipped cream into the condensed milk a little at a time. Use a rubber spatula to combine. You want it to have NO lumps so go slowly and gently!
-
Add the Oreos to a ziploc bag and crush them into bite size pieces. Using the rubber spatula, fold in about 1 cup worth into the ice cream batter and save 1/2 cup of the Oreos.
-
Gently fold it in the instant coffee into the batter as well.
-
Add to a freezer safe dish - I used my 9x5 glass baking dish and it worked perfectly. Top with the remaining crushed Oreos that you saved.
-
Place in the freezer covered tightly with aluminum foil for at least 4-6 hours - but preferably overnight to get it fully frozen!
-
Once it's fully frozen, scoop it up and enjoy!
I like that you don’t have to have an ice cream machine. We could put all different kinds of topping in there. YUM! Thank you
Yes, so simple and so customizable! Love it! 🙂