Cookies and Cream Coffee Ice Cream
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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, Vegan Fudge Pops, Bone Broth Chocolate Milkshake.
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This easy cookies and cream ice cream is so simple, it doesn’t even require an ice cream maker! I love making no churn organic ice cream recipe because it literally takes 15 minutes to mix up. The hardest part is waiting for it to freeze overnight to enjoy! But, you can definitely take a few licks before you put it in the freezer… I won’t tell!
I grew up eating coffee ice cream because it was my mom’s favorite, so more times than not, it was the only ice cream in our freezer! So, I have a soft spot for coffee ice cream. Light and creamy, this coffee ice cream combines the rich, robust taste of freshly brewed coffee with the irresistible crunch of chocolate cream cookies! I use Newman’s Own Organic Chocolate O’s, which are basically organic Oreos with a chocolate cream center.
You’ll love this mix of light and sweet organic ice cream combined with the iconic flavor of cookies and cream. This easy no churn ice cream recipe is summertime dessert that you can easily make with minimal time in the kitchen!
Why You’ll Love This Recipe
Combines Two Classics: This recipe for Cookies and Cream Coffee Ice Cream combines two classic ice cream flavors: coffee 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 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! 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, I love Organic Valley.
- Espresso Powder: I use organic espresso powder for ease, no brewing coffee, reducing it, or grinding up beans!
- 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.
Tools Needed
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- 8-inch Cake Pan: I use my 8-inch cake pan for this organic ice cream. A 9-inch cake pan would also be fine.
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Step by Step Instructions
Step 1
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.
Step 2
Fold in the sweetened condensed milk into the whipped cream.
Step 3
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.
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.
Easy Substitutions
- Feel free to use the Newman’s Own Organic O’s with vanilla cream instead.
- Make this plain cookies and cream ice cream by leaving out the espresso powder and using traditional vanilla cream cookies.
- Make this chocolate cookies and cream by replacing the espresso powder with ½ cup Dutch cocoa powder.
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.
Sore in an airtight container in your freezer.
Craving More?
Cookies and Cream Coffee Ice Cream
Equipment
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.
- Fold in the sweetened condensed milk into the whipped cream.
- 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.
Video
Notes
Nutrition
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