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No Churn Oreo and Coffee Ice Cream

Prep Time15 mins
Freezing Time12 hrs
Total Time12 hrs 15 mins
Course: Dessert
Cuisine: American


  • 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.
  • Enjoy!!
  • 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 😄