No-Churn Coffee Cookies ‘n Cream Ice Cream
It’s what summer dreams are made of.
I’ve been working on this ice cream recipe all summer long, so it’s fitting that when I finally got it right, the temperature was 8 billion degrees and I had to take photographs. Capturing ice cream on a cool, breezy day is already a challenging task, but piling three scoops of ice cream atop an unstable cone in 98F heat? DISASTER. Photographing these took foreverrrr, so this is going to be a post where there’s mostly pictures, a little bit of talking, and a LOT of drooling, so prepare yourself.
You’re going to need this immediately.
Like my earlier summer ice cream recipes here and here, this is another no-churn gem that comes together with a simple base of sweetened condensed milk, vanilla, and heavy cream. From there add strong brewed coffee, TONS of crushed Oreo’s, and that’s it! A little brewing, a little mixing, and boom — Mega fabulous ice cream, all prepped in around 10 minutes.
You can use any grind of your preference to brew the coffee, just make sure it’s something strong so the taste is full-bodied and bold. And if making coffee is not your thang, OR you’re a Keurig user (K cups are way too weak for this), then buy some cold brew! It eliminates the brewing step AND tastes super strong, so going that route is a huge win-win.
As for crushing the Oreo’s, it’s a pretty unsophisticated process — Throw ’em in a ziploc bag, smash with the bottom of a frying pan, and you’re done. You want big chunks, small chunks, and crumbs when you’re finished, so go for variety in your smashing technique. And like any ice cream recipe the worst part of this is the waiting, which is about 8 hours/overnight. This factor is unavoidable, so stop yelling at me.
This batch went quickly in the WRY household, and by quick I mean literally two days. The coffee flavor combined with the creamy chocolatey Oreo’s is an undeniably delicious duo, one that’s particularly amped when you add in sugar cones and rainbow sprinkles. It’s a fun recipe, it’s fun to eat, and it’s the perfect way to say goodbye to summer.
Eat up babes! xo
No-Churn Coffee Cookies 'n Cream Ice Cream
- 1 can Sweetened Condensed Milk (14 oz)
- 1 1/2 tsps Vanilla
- 1/2 cup Brewed Coffee, chilled
- 1 pint Heavy Cream
- 12 oz Oreo, crushed
- Line a standard sized loaf pan with parchment paper. Set aside.
- In large mixing bowl combine the sweetened condensed milk, vanilla, and chilled coffee, whisking until smooth. Next, in food processor gently pulse the heavy cream for ~30 seconds until a whipped texture forms. Fold the whipped cream into the coffee milk mixture until combined, then lastly stir in the crushed Oreos. Transfer to parchment-lined loaf pan, then freeze for 8 hours/overnight. Devour!