No-Churn Espresso Oreo Ice Cream

What if I told you that you could make ice cream at home? Not only that, but make it at home without an ice cream maker?! I swear it's true! And trust me when I say… this is going to be some of the richest, creamiest ice cream you'll ever eat. It's got a delicious, subtle coffee taste with so many Oreo cookie chunks swirled into it. 

Ingredients for espresso oreo ice cream

For this super simple no-churn ice cream, you only need six ingredients. Yes, only six! Here's what you need: 

• Heavy cream

• Sweetened condensed milk

• Espresso powder

• Water

• Vanilla extract 

• Oreo cookies

What is no-churn ice cream?

No-churn ice cream is ice cream that is made without using an ice cream maker. An ice cream maker slowly but constantly churns the liquid ice cream mix until it becomes a cold, creamy, frozen treat. But since this is a recipe for no-churn ice cream, you won't need any fancy machines to make it! 

How to make no-churn espresso oreo ice cream

This ice cream is so simple to make, requiring just a handful of steps. It takes just under 10 minutes to prepare, and a few hours in the freezer. Here's the rundown!

1. Whip your cream. cold heavy cream for roughly 5-6 minutes, or until stiff and it's the consistency of fluffy whipped cream. 

2. Mix your espresso. Dissolve your espresso powder in the water. 

3. Fold ingredients together. Add the sweetened condensed milk, espresso mixture, and vanilla extract to the whipped cream. Gently fold until everything is combined. Fold in the chopped oreo cookies last.

4. Transfer to a pan and freeze. Pour into a 9x9 square pan pan. Allow to freeze for at least 4 hours, or overnight. 

Storing your ice cream

You want to be sure to cover your ice cream once it's in the freezer. Wrap the pan tightly with plastic wrap or cover with a lid (if your pan has one).

No-Churn Espresso Oreo Ice Cream

Recipe by Chrissy

Servings

10-12

servings

Prep time

10

minutes

Chilling time

4

hours 

Total time

4

hours 

10

minutes

Ingredients

• 2 cups heavy cream

• 1- 14 oz can sweetened condensed milk

• 2 teaspoons vanilla extract

• 3 tablespoons water

• 5 teaspoons espresso powder

• 18-20 Oreo cookies, chopped

Directions

• In a large bowl or a stand mixer, whip the heavy cream on a medium speed until stiff peaks form and it's the consistency of whipped cream.
• While the cream whips, in a separate bowl, dissolve your espresso powder in the 3 tablespoons of water. Mix in your sweetened condensed milk, and vanilla extract.
• Once your cream is whipped, pour the espresso milk mixture into the whipped cream bowl, and gently fold everything together with a rubber spatula. Once mixed well, fold in the chopped Oreo cookies.
• Pour the ice cream mixture into a 9x9 (lined with parchment paper, if desired).
• Pop pan into the freezer. Allow the ice cream to freeze for at least 4 hours, or overnight. Enjoy!