Coffee Oreo Ice Cream Recipe
This easy to make No-Churn Coffee Oreo Ice Cream is full of coffee flavour with the sweet crunchy bonus of crushed oreos throughout.
Servings: 12 servings
Calories: 271kcal
Equipment
- 1 large bowl
- 1 Hand-held electric whisk
Ingredients
- 15 g espresso powder (instant coffee granules) plus 1 tablespoon boiling water
- 397 ml condensed milk (14oz/1 can)
- 480 ml double cream (heavy cream)
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 140g Crushed oreos Equates to 20 oreo sandwich cookies / 1½ packets
Instructions
- Dissolve coffee. Add espresso powder to a mixing bowl. Add in 1 tablespoon of boiling water and stir until the powder (or instant coffee granules) has dissolved fully. Add a touch more water if necessary).
- Add condensed milk. Pour in the condensed milk and stir into the coffee until fully combined. The coffee will also cool down.
- Whip cream. Add the cream, vanilla extract, and salt into the bowl and whip using a hand-held electric whisk (or stand mixer) until the cream reaches soft peaks and is light and fluffy. This can take a couple of minutes.
- Add the Oreos. Pour in ¾ of the crushed Oreos and fold through with a spoon.
- Freeze. Pour mixture into a freezer-safe container (it fits perfectly into a 2lb loaf pan), and level. Sprinkle the remaining Oreos over the top. Cover with baking paper pressed to the mixture (this prevents ice crystals from forming), and wrap well in plastic wrap or seal the container with a lid. Freeze for no less than 4-6 hours. Scoop and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: Make sure the ice cream is stored in a sealable freezer-safe container, or wrapped well in plastic wrap and freeze for up to three months.
Tip 1: Make sure the coffee is well dissolved into the water before adding the condescend milk.
Tip 2: Whip the cream until it's light, fluffy, and aerated. This gives a creamy texture to the ice cream.
Tip 3: Cover the container well. Not only does sealing the ice cream container inhibit ice crystals from forming, but it also prevents the smell of other foods in the freezer from permeating into the ice cream.
Nutrition
Calories: 271kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 152mg | Potassium: 83mg | Sugar: 26g | Vitamin A: 698IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 0.1mg