Coffee and Cookie Ice Cream (no churn)

Have you ever tried a Pinterest recipe and could not believe that you chose the perfect one out of the thousands AND that you got it right the first time? Total happiness! I adapted this recipe from The Broken Bread and fell in love. Brb while we enjoy the last few weeks of summer, coffee ice cream in hand.


2 1/2 cup whipped cream

1 can condensed milk

3-4 tsp Nescafe instant espresso (I add more because I prefer the coffee stronger)

1 tsp vanilla

1 pack oreos (separated from filling and crushed)

caramel drizzle (optional)



  1. In a stand mixer on medium speed, whip cream in small portions, alternating with the condensed milk.
  2. Add in vanilla and espresso and continue to whip until stiff peaks form.
  3. Fold in crushed oreos
  4. Pour in a loaf pan and cover with plastic wrap (ensure the wrap is pressed on the ice cream to avoid water crystallization.
  5. Freeze overnight and serve with caramel drizzle. 🙂


2 thoughts on “Coffee and Cookie Ice Cream (no churn)

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