Cookies and Cream Coffee Ice Cream
Light, creamy, and indulgent! This Cookies and Cream Coffee Ice Cream is an easy no churn ice cream recipe that takes only 15 minutes to make.
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
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 9x9-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
Calories: 385kcalCarbohydrates: 41gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 56mgSodium: 172mgPotassium: 247mgFiber: 1gSugar: 32gVitamin A: 672IUVitamin C: 1mgCalcium: 127mgIron: 4mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!