No-Churn Oreo Coffee Ice Cream Recipe: Creamy, Store-Bought-Free Dessert

Cue the exclamation points: coffee Oreo ice cream is here!

Yes — coffee Oreo ice cream. Pure joy.

I don’t need any other dessert this summer.

I’ve always had a soft spot for coffee ice cream. Long before I loved coffee itself, I loved coffee-flavored ice cream — the taste and the scent both felt familiar and comforting. It was the go-to frozen treat my grandparents kept in the freezer, and those memories made coffee ice cream a nostalgic favorite.

This is actually the third coffee ice cream recipe on the blog. I know — maybe I’m obsessed. But different takes on coffee ice cream make me happy.

I started with a Vietnamese coffee ice cream that’s incredibly soft and creamy. The recipe below uses sweetened condensed milk, but not a whole can; if you have a little left over, stir it into your iced coffee for the next day or two.

I’ve also made a lavender latte ice cream that’s unreal if you love floral-sweet desserts. If you’re into lavender desserts, that one’s worth trying.

YEP.

So naturally I had to mess with coffee ice cream and add Oreos. One of the local ice cream shops sells coffee Oreo, and back when stay-at-home orders began we treated the kids to ice cream in the car every so often. The coffee Oreo at that shop was so good I knew I wanted to recreate it at home.

Side note: that ice cream shop was my first job at 16. I came home smelling like ice cream and spent shifts making waffle cones (and occasionally burning my fingertips). It was slow during the day but memorable — and I ate a lot of banana cream pie ice cream, which inspired a recipe later included in The Pretty Dish.

ANYWAY!

This is a no-churn ice cream — a foolproof, easy method. You whip cold heavy cream until soft peaks form, stir in a few simple ingredients, fold in crushed Oreos, then freeze. Six ingredients (including a pinch of salt) and you’ll have homemade ice cream in hours.

It’s simple, kid-friendly to make, and honestly delicious straight from the freezer.

Want a cookies-and-cream version? Leave out the espresso powder and increase the vanilla slightly — it’s a favorite for those who prefer their ice cream without coffee flavor.

Here’s a summer winner: coffee Oreo ice cream that’s creamy, coffee-forward, and studded with crunchy cookie pieces.

Coffee Oreo Ice Cream

Coffee Oreo Ice Cream

1 quart of ice cream

Prep Time: 30 mins

Freezer time: 6 hrs

Total Time: 6 hrs 30 mins

This coffee Oreo ice cream is easy and delicious. A no-churn recipe with six ingredients comes together quickly for a perfect summer treat.

Ingredients

• 15 Oreo cookies, plus a few extra for topping
• 1 ½ cups cold heavy cream
• ⅔ cup sweetened condensed milk
• 3 tablespoons espresso powder
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

• Place the Oreos in a resealable bag and crush them with your hands or a rolling pin until you have mostly small pieces with a few larger chunks.
• In a bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Add the sweetened condensed milk, espresso powder, vanilla, and a pinch of salt. Beat another 1–2 minutes until everything is combined and slightly thickened.
• Fold the crushed Oreos into the cream mixture with a spatula until evenly distributed.
• Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Press a few whole Oreos on top if you like, then cover and freeze for at least 6 hours, or overnight, before scooping and serving.

Notes

Slightly adapted from Nigella’s one-step no-churn coffee ice cream.

Course: Dessert

Cuisine: American

Author: How Sweet Eats

Double scoop, please!