Creamy No-Churn Oreo Coffee Ice Cream: A Delectable Frozen Delight

This no-churn Oreo coffee ice cream is a perfect blend of rich coffee flavor, creamy sweetness, and crunchy Oreo goodness. With no need for an ice cream maker, this easy-to-make recipe allows you to savor the joys of homemade ice cream in just a few simple steps. It’s a delicious dessert that will surely delight coffee and cookie lovers alike, making it a crowd-pleasing treat for any occasion.

Ingredients:

2 cups heavy cream

1 can (14 ounces) sweetened condensed milk

2 tablespoons instant coffee granules

1 teaspoon pure vanilla extract

15 Oreo cookies, crushed (plus extra for garnish, if desired)

What To Do

In a small bowl, dissolve the instant coffee granules in 1 tablespoon of warm water. Stir until the coffee is completely dissolved, and set it aside to cool.

In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to over-whip, as it may cause the cream to curdle.

Gently fold in the sweetened condensed milk and the dissolved coffee mixture into the whipped cream. Use a spatula to combine the ingredients thoroughly, ensuring a smooth and creamy consistency.

Add the pure vanilla extract and continue to gently fold the mixture until everything is well incorporated.

Carefully fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the ice cream mixture.

Transfer the ice cream mixture into a lidded, freezer-safe container. Smooth the top with a spatula, and if desired, sprinkle some additional crushed Oreos on top for extra crunch and presentation.

Cover the container tightly with the lid and place it in the freezer for at least 6 hours or overnight to allow the ice cream to fully set.

When ready to serve, scoop the creamy no-churn Oreo coffee ice cream into bowls or cones, and enjoy this delightful frozen treat. For an extra indulgence, you can also drizzle chocolate syrup or add a dollop of whipped cream on top.