Cookies and Cream Coffee Ice Cream
Learn how to make Cookies and Cream Coffee Ice Cream without an ice cream maker! This easy no churn ice cream recipe comes together in 15 minutes and you have fresh homemade ice cream!
If you’re looking for more frozen treats, check out some of my other favorites like Organic Rocky Road Ice Cream, Chocolate Banana Caramel Ice Cream Pie, Vegan Chocolate Peanut Butter Ice Cream Bars, Raspberry Chocolate Chip Ice Cream Without Eggs, or Bone Broth Chocolate Milkshake.
A Quick Look At The Recipe
- Recipe Name: Cookies and Cream Coffee Ice Cream
- Ready In: 24 hours
- Makes: 12 sevings
- Main Ingredients: heavy whipping cream, sweetened condensed milk, espresso powder
- Flavor Profile: creamy coffee with rich chocolate
- Dietary Info: eggless
- Difficulty: Easy!
- Why You’ll Love It: quick, easy homemade ice cream, no ice cream maker needed
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Why You’ll Love This Recipe
- Combines Two Classics: This recipe for Cookies and Cream Coffee Ice Cream combines two classic ice cream flavors: creamy coffee ice cream and cookies and cream for a rich and indulgent ice cream!
- Easy AF: I love this easy no churn ice cream recipe because you don’t even need an ice cream mixer! This organic coffee cookies and cream ice cream can be made with your stand mixer or even a hand mixer.
- Quick: During the summer, you don’t want to spend all day in the kitchen to make dessert. This Cookies and Cream Coffee Ice Cream only takes about 15 minutes to mix together so you can spend minimal time in the kitchen and more time outside.
- Rich and Creamy: While this ice cream doesn’t require an ice cream maker, the no churn method really creates a rich and creamy ice cream! No saucepan, no egg yolks, and no custard marking needed! If you haven’t tried this, you’ll be as surprised as I first was when I made no churn ice cream for the first time.
- Organic: I use organic Oreos and ingredients in this easy organic ice cream recipe. While traditional cookies and cream ice cream can have everything from artificial flavors, colors, seed oils, soy and more, this organic ice cream has minimal ingredients you'll feel good about indulging in.
Ingredients
- Heavy Whipping Cream: The base of this easy no churn ice cream recipe is organic heavy whipping cream.
- Espresso Powder: I use organic espresso powder for ease, no brewing coffee, reducing it, or grinding up beans! This makes it super easy.
- Sweetened Condensed Milk: Using organic sweetened condensed milk allows you to use minimal ingredients for maximum flavor!
- Chocolate Cookies: I use our favorite Newman’s Own Organic Chocolate O’s for organic Oreos. I use the chocolate cream filled ones for even more chocolate in this recipe but you can use the traditional flavor too.
*For a full list of ingredients and measurements, visit the recipe card below.
Flavor Variations
- Traditional Cookies & Cream: Replace the espresso powder with 1 to 2 teaspoons of vanilla extract and use traditional vanilla cream filled cookies.
- Chocolate Cookies & Cream: Replace the espresso powder with ½ cup Dutch cocoa powder. Use traditional vanilla cream cookies.
- Mint Cookies & Cream: Replace the espresso powder with 1 to 2 teaspoons of peppermint extract. Use either chocolate cream or vanilla cream cookies in this one!
Baker’s Tips
- You can chop the cookies or food processor them instead of breaking them up with your hands, whichever you prefer.
- Use any kind of pan for this, a 9-inch cake pan, a square 9×9-inch pan, or even a loaf pan will work.
- You can also add this ice cream directly into an airtight container when making it, so you don’t have to transfer it later.
How to Make Cookies and Cream Coffee Ice Cream
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and espresso powder. Mix on low to avoid splattering and gradually increase as the cream starts to thicken. Continue to increase speed until you are at full speed. Whisk until stiff peaks form.
- Add in the sweetened condensed milk into the whipped cream.
- Fold with a spatula to combine completely until it's smooth.
- Add a third of the cream mixture into a 8-inch cake pan and spread evenly.
- Crumble up one third of the cookies on top.
- Then repeat this process two more times with the remaining cream mixture and cookies. Freeze overnight.
Cookies and Cream Coffee Ice Cream FAQ’s
No, don’t use hot coffee in place of espresso powder. The espresso powder is a concentrated flavor and it’s also a finely ground powder which makes it best for ice cream.
You could use a decaf instant coffee in place of the espresso powder.
Sore in an airtight container in your freezer.
Ice Cream Sandwich Ideas
Use this ice cream to make ice cream sandwiches! Try some of our favorite soft cookies that go wonderfully with this no churn ice cream.
- Caramel Chocolate Chip Cookies with Homemade Caramel
- Vanilla Sea Salt Chocolate Chip Cookies
- Vegan Sourdough Chocolate Chip Cookies
- Small Batch Maple Brown Sugar Cookies
- Eggless Chocolate Chip Sugar Cookies
- Chewy Chocolate Espresso Cookies
- Brown Butter Caramel Dark Chocolate Cookies
- Cream Cheese Chocolate Chip Cookies
- Eggless Double Chocolate Chip Cookies
More Frozen Dessert Recipes
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Cookies and Cream Coffee Ice Cream
Equipment
- Stand Mixer
- 8-inch Cake Pan
Ingredients
- 2 cups heavy whipping cream
- 1 tablespoon espresso powder
- 14 ounces sweetened condensed milk
- 13 ounces Newman’s Own Chocolate O’s
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and espresso powder. Mix on low to avoid splattering and gradually increase as the cream starts to thicken. Continue to increase speed until you are at full speed. Whisk until stiff peaks form.
- Add in the sweetened condensed milk into the whipped cream.
- Fold with a spatula to combine completely until it's smooth.
- Add a third of the cream mixture into a 8-inch cake pan and spread evenly. Crumble up one third of the cookies on top. Then repeat this process two more times with the remaining cream mixture and cookies.
- Freeze overnight. Store in an airtight container in the freezer.
Video
Notes
- You can chop the cookies or food processor them instead of breaking them up with your hands, whichever you prefer.
- Use any kind of pan for this, a 9-inch cake pan, a square 9×9-inch pan, or even a loaf pan will work.
- You can also add this ice cream directly into an airtight container when making it, so you don’t have to transfer it later.
- High Altitude — Follow the recipe as noted.
Nutrition
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If cookies and cream and coffee ice cream had a baby, it would be this! The best of both worlds!