I'm not trying to be dramatic but I would die for this No Churn Oreo and Coffee Ice Cream. It's the perfect after school treat that is surprisingly easy to make.
This recipe was developed in a happy accident. I've wanted to try an ice cream recipe for a while but had been so intimidated by many I saw online. But then I saw Broma Bakery share her ice cream round up and WOW. I knew I needed to try the Oreo and coffee ice cream that she had shared.
I adjusted her recipe to my liking (and to what I had in the house, honestly) and when I tried it for the first time, I was in awe!! Cody even asked several times if this was store bought. I'd say that's a success!
Tips for success -
- Whipping the heavy cream was the part of the recipe I was most worried about. Turns out, it was easier than I ever imagined. I provide the times it took my heavy cream to become light and whipped, but it may take longer/less time for you. It all depends on what cream and your machine. You just have to watch it!
- Don't over-mix your ice cream once the whipped cream is set. You want to keep the ice cream as light as possible so combine all of the ingredients but don't go over board.
- You can crush all of the Oreos if you want to, but I like to "hide" a couple of whole Oreos in the glass Pyrex dish for a surprise when you're scooping. Who doesn't want a big chunk of cookie in their ice cream?!
Substitution Options -
- I have not tested this with dairy free alternatives. In this recipe, you have to use the heavy whipping cream and sweetened condensed milk.
- This is an Oreo and coffee ice cream, but you can either omit the coffee altogether if you're not a fan, or swap for espresso in the same amount. Yum!
- Not an Oreo lover? That's odd. I'm kidding. You can swap for any cookie that you like. Add in a cup and a half of chopped cookies. I think my Best Box Mix Brownies would be an amazing addition FYI.
For the leftovers -
I've made it easy for you, we let the ice cream set in a pyrex container and then we keep it in that container until you've completely devoured the whole dessert.
I'm in! What should I make next?
Let's balance out our menu, shall we?
What tools will I need?
- Standing mixer or hand mixer will also work to whip the heavy cream
- Can opener, I'm old fashioned and like my manual one 🤪
- My most used measuring cup
- Silicone spatulas to make sure you get every last bit of that ice cream
- Knife for chopping the chocolate
No Churn Oreo and Coffee Ice Cream
- 1 ⅔ cup heavy whipping cream
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup leftover coffee as strong as possible
- 14 ounces sweetened condensed milk
- 16-18 Oreos roughly chopped except for 5
- Line a large pyrex glass container with parchment paper. Set aside.
- In the bowl of your standing mixer, add in heavy whipping cream and with the whisk attachment (looks like a balloon), mix on level 4 or 6 (or medium) for about 2 minutes or until soft peaks form. The whipping cream should be able to stay on your spatula when you touch the cream, but will not be stiff.
- Add in the vanilla and salt and mix again on level 4 or 6 (or medium) for another 2 minutes until the peaks are a little stiffer.
- Add in the coffee and mix for just a few seconds on low.
- Add in sweetened condensed milk and most of the chopped Oreos, reserving ¼ cup and the whole Oreos.
- Gently fold into the whipped cream mixture. Do not over mix.
- Carefully pour half of the ice cream mixture into the glass container and then top with whole Oreos.
- Pour in the other half of the ice cream and then top with reserved chopped Oreos.
- Cover lightly with foil and then freeze for 12 hours or until firm.
- Once you dig into the ice cream the first time, you can cover completely with the pyrex cover. The ice cream is good in your freezer for a few months, but hopefully it won’t last that long 😄
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