No Churn Coffee Oreo Ice Cream

Jump to Recipe·Print Recipe

This no churn coffee oreo ice cream has a rich flavor. This recipes requires only 7 ingredients and a few hours of freezing to be ready to serve. It’s thick & creamy, full of coffee flavor, and filled with oreo pieces. The best thing about making ice cream at home is that you can make it however you want. Feel free to add in any other flavours or customise the base with any other flavours you’d want. You’ll be surprised how this no churn ice cream is as good as any store bought ice cream. It is the perfect dessert for you and you to enjoy on a hot summer afternoon!

Ingredients you’ll need:

Heavy Cream: You will need full fat cream (heavy cream) or heavy whipping cream to make this recipe. You will also need to chill it before you begin. If you use any other cream or don’t chill your heavy cream, you will not get stiff peaks which will result in your ice cream not setting properly.
Sweetened Condensed Milk: You will need one 14 oz. can of sweetened condensed milk for sweetening your icecream and also thickening it which will help it to firm up and set properly.
Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
Instant Coffee: Make sure you use a high quality instant coffee powder or alternatively an espresso powder to make this recipe.
Ice cold water: Make sure to accurately measure your water. This is only required to dissolve your coffee powder and help the flavour spread throughout the icecream base. It is necessary to use ice cold water to maintain the temperature of the base.
Oreos: This recipe calls for plain oreos however you can also use double stuffed ones or chocolate oreos instead.

FAQ

How to whip cream and get stiff peaks?

This is a question I hear very often and the answer is very simple. In order to successfully whip cream, the simplest trick is to freeze the packet overnight without opening it. Take it out and let it thaw for about 5 minutes, breaking it into smaller pieces with a spoon until crumbly. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the cream until smooth. This point onwards keep checking for peaks about every minute. Within almost 3-5 minutes you should have stiff peaks.

How to ensure my icecream is set properly?

To ensure that your ice cream is properly set keep it in the coolest part of your freezer (typically the bottom). Do not store ice cream in the freezer door as it will result in fluctuating temperatures. Make sure you wrap it with a plastic wrap tightly to reduce the formation of ice crystals.

Troubleshooting ice cream

If you underwhip your cream, your icecream will be watery. To fix this, you can add some skimmed milk powder to it or even some stabilisers like Gelatin. If your icecream turned out icy, then it probably has too much water (low fat content in cream) or perhaps it is a result of an excessively long freezing time.

Icecream cones in a glass stand with scoops

Other Coffee recipes you’ll love:

Icecream cone with melted icecream in hand

Some tips to make this recipe

It is very important that you whip your cream and get atleast medium stiff peaks to ensure that your icecream sets and firms up properly. You can also use store bought whipped cream but make sure it’s not already sweetened.
Ensure that you chill all your ingredients to avoid your ice cream from melting as you make it. You can also chill your loaf pan before hand.
I highly recommend investing in a kitchen scale. Weighing your ingredients correctly ensures that you can replicate the recipes perfectly and enjoy their best flavors.

Happy Baking!