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No churn cookies and cream coffee ice cream served in an orange and white bowl on a marble counter.
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5 from 5 votes

No Churn Cookies and Cream Coffee Ice Cream

This No Churn Cookies and Cream Coffee Ice Cream is the perfect dessert recipe. Learn how to make your own homemade Oreo ice cream with this quick and easy summer recipe.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: Ice Cream
Keyword: ice cream recipe, no churn ice cream, oreo ice cream
Servings: 8
Calories: 507kcal
Author: Kim Beaulieu



  • Heat a small amount of water to boiling. In a small bowl combine 4 teaspoons of 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.
  • 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.
  • Serve with a big old coffee loving smile!


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


Calories: 507kcal | Carbohydrates: 50g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 98mg | Sodium: 224mg | Potassium: 310mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 3mg