Coffee-Oreo No-Churn Ice Cream

March 20, 2025
- 0 / 5

If you are craving ice cream right now, which I always am, Coffee-Oreo No-Churn Ice Cream is the one to make! The rich coffee ice cream loaded up with crunchy oreo cookie bits gives me that satisfying taste I’m looking for. I am not a “smooth” ice cream girl…I want crunchy bits (nuts, heath bits, peppermint chunks, etc) in my ice cream, so this one makes me very happy!

And, wait for it…it’s “no churn”, which means that those of us who don’t own an ice cream maker can easily make this! Whip it all up and freeze it in a loaf pan. That’s it!

There are a couple of ways to make no-churn ice cream. Most of them call for whipping the cream until it holds firm peaks. I don’t really like that as the frozen texture doesn’t feel like ice cream. It’s too airy. But, if you whip the cream along with the sweetened condensed milk, espresso powder and espresso liqueur until it just starts to hold together, the finished texture is exactly like ice cream!

Place one half of the the ice cream mixture into a loaf pan and add half of the Oreo chunks. Repeat and sprinkle the remaining Oreo chunks on top.

Freeze for at least six hours and serve. You are going to love this!

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Lastly, if you make Coffee-Oreo No-Churn Ice Cream, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Coffee-Oreo No-Churn Ice Cream

Makes: 2 pints

Prep Time: 5 minutes

Total Time: 5 minutes plus freeze time 6 hours

Ingredients

1 & 3/4 cup + 2 tbsp heavy cream, well-chilled
1 (14-ounce) can sweetened condensed milk
3 tbsp instant espresso powder
3 tbsp espresso liqueur such as Kahluá
15 Oreo cookies, roughly chopped

Instructions

Whisk heavy cream, condensed milk, espresso powder and espresso liqueur together just until the whisk leaves trails of soft peaks in the bowl, about 2 minutes, and you have a gorgeous, caffe-latte-colored airy mixture.

Layer two 1-pint airtight containers or a loaf pan with cream mixture followed by cookies and repeat. Freeze for 6 hours or overnight. Serve straight from the freezer.