No Churn Cookies and Cream Coffee Ice Cream
Prep Time
15 mins
Total Time
15 mins
Coffee meets Cookies and Cream in this easy, no-churn ice cream recipe. This Cookies and Cream Coffee Ice Cream is the perfect combination of flavours.
Course: Dessert
Cuisine: Ice Cream
Author: Kim Beaulieu
  • 4 teaspoons Folgers Instant Coffee more or less to personal taste
  • 2 teaspoons Hot Water
  • 1 can sweetened condensed milk
  • 2 cups heavy cream
  • 1 1/2 cups Oreo Cookies crushed
  1. Heat a small amount of water to boiling. In a small bowl combine 4 teaspoons of Folgers Instant Coffee with 2 teaspoons of boiling water. Mix well. Allow to cool. I placed mine in the fridge to cool it down so it would mix into the ice cream easier. You could even pop it in the freezer for 5 minutes to cool it off.
  2. In a mixing bowl combine the sweetened condensed milk and heavy cream. Using an electric mixer (or stand mixer) whisk the ingredients until they come together. Add the coffee mixture now, then whisk again on high until the mixture becomes fluffy. Add the crushed cookies and mix by hand until combined. Transfer mixture to a metal loaf pan and smooth out. Place in the freezer overnight.
  3. Serve with a big old coffee loving smile!
Recipe Notes

Remember this has to set up overnight. Unless you want soft serve, which would take about 2 to 4 hours. Overnight is preferable.

Recipe adapted from multiple sources:

Martha Stewart
Nigella Lawson
Serious Eats