Go Back
Print

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! 

Course Dessert
Cuisine American
Keyword coffee ice cream, coffee oreo ice cream, easy no churn ice cream, oreo ice cream
Prep Time 12 minutes
Freeze Time 6 hours
Total Time 6 hours 12 minutes
Servings 6 people
Author Haylie

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

  1. 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.

  2. 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!

  3. 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.

  4. Gently fold it in the instant coffee into the batter as well.

  5. 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.

  6. Place in the freezer covered tightly with aluminum foil for at least 4-6 hours - but preferably overnight to get it fully frozen!

  7. Once it's fully frozen, scoop it up and enjoy!