So creamy and delicious, it’s almost too good to be true: less than 10 minutes of hands-on time and it’s into the freezer for this stellar Coffee Oreo Ice Cream.

So creamy and delicious, it's almost too good to be true: less than 10 minutes and it's into the freezer for this stellar Coffee Oreo Ice Cream.

I held a lot of jobs in the food industry before becoming a food blogger. I’ve been a host, counter server, assistant manager, barista, host again, server, catering coordinator, marketing & social media person… the list is long. But my favorite job was working for an ice cream shop in my hometown.

I think I’ve told you guys about five times that I worked at an ice cream shop, but that’s because I loved it so much. I started it in my sophomore year in high school. It was my first food-related job, and I had never really liked ice cream up until that point.

Don’t judge me, please. I didn’t know better. 

My first shift, the two older girls I was working with said I could sample any flavor I wanted. But I didn’t really want any, so I took one taster spoon, scooped it into a tub of bittersweet chocolate, and called it a night.

The next shift, I figured I should probably taste more ice creams so I could describe them to customers and steer them in the right direction. It was purely for product knowledge.

So creamy and delicious, it's almost too good to be true: less than 10 minutes and it's into the freezer for this stellar Coffee Oreo Ice Cream.

But then in the coming weeks, I found myself casually eating taster spoonfuls of ice cream more and more. Did you know a casual conversation with coworkers pairs perfectly with casual spoonfuls of ice cream? It does.

Everyone else must have thought the same thing, because that was the culture at the ice cream shop. New flavor? Let’s all try it. Old flavor? Let’s try it again.

As my professional career blossomed at the shop, so did my love for ice cream. And don’t get me started on frappes. Or are you guys ‘milkshake’ people? Whatever. Same thing.

My absolute favorite frappe to make was half coffee and half oreo ice cream. As George Takei would say, “Oh my.

So creamy and delicious, it's almost too good to be true: less than 10 minutes and it's into the freezer for this stellar Coffee Oreo Ice Cream.

It’s like you live your whole life in Chocolate/Vanilla Ice Cream World, but then you try the coffee/oreo combo and your mind doesn’t even know how to comprehend it.

I mean, I can’t even explain it well. It’s just utter perfection.

So in honor of my favorite ice cream combo of all time, meet this No-Churn Coffee Oreo Ice Cream. Less than 10 minutes of hands-on time and into the freezer for this baby.

The flavor is pretty remarkable. It’s so rich and creamy, and the oreos add the perfect amount of chocolate without overwhelming the coffee flavor.

I’m a HUUUGE fan. And seriously. 10 minutes. If you can whip cream, you’re halfway there. More than halfway 🙂

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RECIPE

No Churn Coffee Oreo Ice Cream

Ingredients

  • 1 pint heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons instant coffee
  • 2 tablespoons water
  • 14 oz sweetened condensed milk
  • 15 oreos, crushed, plus more for sprinkling (optional)

Instructions

  1. Line a large bread pan with parchment paper. Set aside.
  2. In a mixing bowl, whip the heavy cream until soft peaks form. Fold in the vanilla extract and salt, and continue to beat until the mixture holds stiff peaks, about 30 seconds more.
  3. Mix the instant coffee with water, then pour it and the sweetened condensed milk on top of the cream. Fold gently until everything comes together, then fold in the oreos.
  4. Carefully scoop the ice cream into the bread pan. Sprinkle the top with more crushed oreos if you'd like. Freeze for at least 12 hours before serving!

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55 comments

Reply

Thats about when my culinary life started… back in high school. Those were the days for sure! I think it would have been more fun and tasty working in an ice cream shop though, rather than a burger joint! Frap or shake, I’ll take either. Hey, I’m up for anything that has to do with coffee, especially in ice cream! Just gorgeous, Sarah!

Sarah | Broma Bakery
Reply

Isn’t it funny to look back and see how things panned out from there? Would love to see your burger skills 🙂

Reply

Ok I’ve still somehow never managed to make no-churn ice cream. I always figured they wouldn’t be as great. But I’m seeing them everywhere and you’ve definitely just convinced me with this combo. Sounds awesome. I had cookies and cream ice cream last night while I guiltlessly watched Bachelor in Paradise!

Sarah | Broma Bakery
Reply

Are you serious? OK, I have to make you some. And BIP is the guiltiest of pleasures 🙂

Reply

Sarah, flavor and product knowledge is key when working with ice cream. You were obviously a diligent employee 🙂 ok, I freaking LOVE this flavor!!!! and it’s no churn. I’m in love!

Sarah | Broma Bakery
Reply

Hahaha, thank you Alice!

Reply

This looks SO good! I made a pb and oreo one recently, totally going to have to try coffee and oreo. I bet they’re perfect together!

Sarah | Broma Bakery
Reply

PB and oreo is another totally winning combo. You get the oreo business!

Reply

MUST. MAKE. IMMEDIATELY.

I’ve been into making no churn ice cream lately (made a great peanut butter Oreo no churn ice cream pie and just put some no churn cereal milk ice cream in the freezer). Can’t wait to try this combination!!! Sounds like heaven.

Sarah | Broma Bakery
Reply

Oh you HAVE TO! It’s seriously the easiest thing. Fail proof and totally addicting!

Reply

Oh My indeed! This has got to be the best thing ever, love how easy this ice cream is (no churn is the way to go!) and those FLAVORS…!

Sarah | Broma Bakery
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Yaas. Glad you agree!

Reply

My my, these are what dreams are made of!! Coffee and Oreos sound like a match made in heaven.

Sarah | Broma Bakery
Reply

Oh I’m right there with you, galpal.

Reply

Oh I’m going to need to make this, I’m thinking coconut milk might be a perfect sub in for the sweetened condensed milk, but really..I just want to eat ALL the Oreos!

Sarah | Broma Bakery
Reply

Yes, it would be perfect!! All the flavor and none of the dairy 🙂

Reply

Oh my ice cream is my weakness and I could probably eat my weight in this. Love the coffee and Oreos – such a winning combo!

Sarah | Broma Bakery
Reply

You know my ways. 🙂

Reply

Coffee + oreo ice cream? I need to get on that flavor combo! I could totally use some of this right now 🙂

Reply

This LOOKS amazing, as does your entire website! Is there seriously no sugar though (except in the oreos, of course!)?

Sarah | Broma Bakery
Reply

Hi Kate! Thank you! The sugar in the ice cream comes from the can of sweetened condensed milk, which is very sweet. Hope you’ll be making this, as it’s RIDICULOUSLY good! 😀 Enjoy!

Reply

I can never get no churn ice cream right! Will definitely try this recipe, sounds delicious! Working in an ice cream shop must be fun!

Reply

This ice cream is absolutely perfect! Like wowza!

Sarah | Broma Bakery
Reply

🙂 thank you lovey!

Reply

This looks incredible, Sarah! I have been a die-hard coffee ice cream fan since the beginning. Actually, my biggest dilemma at an ice cream shop is often deciding between the coffee ice cream or cookies ‘n’ cream. The fact that you combined the two in this amazing recipe is perfection. If I wasn’t making an Oreo cheesecake right now, I would have ran down to the store to make this asap. But tomorrow’s a new day and fair game. Can’t wait to try this – I’ll be sure to share and tag Broma. Btw, out of curiosity, what kind of instant coffee do you use? I find some of them not to be as tasty as others, so I’d love to know what brand you used for this! 🙂

Sarah | Broma Bakery
Reply

You’re not joking. Really?! We are the same person!!! As for the instant coffee, I used Taster’s Choice by Nestle. Though I am not a fan of it when it’s made into coffee, it was a fantastic coffee flavor for the ice cream 🙂

Reply

My culinary journey started at a specialty cheesecake bakery which unfortunately turned me off to anything with cream cheese to this day! I would have much rather worked in an ice cream shop. It seems like we were on the same page – I posted a No-Churn Grilled Peach Ice Cream with White Chocolate Chunks on my blog today. Great minds think alike!

Sarah | Broma Bakery
Reply

No way! Oh I’m so sorry to hear things went the opposite for you. And yes to no churn!

Reply

I am in love with no-churn ice creams (and I have an ice cream maker), so will definitely be trying this one 🙂

Sarah | Broma Bakery
Reply

I’m in the same boat. I love my ice cream maker, but LOVE no-churns 🙂

Reply

I made an ice cream very similar to this, but mine has bits of chocolate in it. I’m loving the oreos in your version. Simply genius!

Reply

This ice cream looks so good, I recently made a no-churn cardamom coffee ice-cream, using condended milk as well, and it was delicious. Your ice cream goes directly to my ice cream board

Sarah | Broma Bakery
Reply

Oh I LOVE the idea of cardamom and coffee. What a genius idea!

Reply

Looks so good! I lived in Boston for five years and I saw that you are a huge fan of North End pastries. Love Mike’s Pastries! The line was always out the door. Will try this ice cream and use gluten free cookies for my son. Thanks for sharing.

Sarah | Broma Bakery
Reply

Don’t you love it? Mike’s is the best. One of my best friend is moving to the North End next month and I’m about ready to live there along with her 🙂

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I don’t know why I’ve only just started making no churn ice cream. It’s just so easy and quiiiick! You already know coffee and oreos is basically my dream combination, so no-churn makes it even better. Love it!

Sarah | Broma Bakery
Reply

I know! It must be a new-found thing. So glad you enjoy Amanda!

Reply

Love that this is no churn! And coffee/oreo is a match made in heaven- I love having big chunks through my ice cream too 🙂 Speaking of trying ice cream flavours, I was at a gelato masterclass last weekend (Gelato Messina – pretty legendary in Australia) who have a total of 50 flavours – I think I got through about 45 of them during the class before calling it a day as I was so full! One of my favourites was dulce de leche with pear, ginger and coconut biscuit crumb – I might need to try to recreate it at home. I wonder if you could replace the sweetened condensed milk in this recipe with the same amount of dulce de leche?

Reply

What a fabulous combination AND no churn!?!?! This definitely needs to be made ASAP!

Sarah | Broma Bakery
Reply

No churn forverer!

Reply

I can see why working at an ice cream shop was your favorite job! I haven’t been the biggest ice cream eater until recently. Now it’s one of my favorite desserts!

Sarah | Broma Bakery
Reply

Isn’t it funny how taste buds change? Love that we both love ice cream now 🙂

Reply

I finally made this ice cream last night – SO easy and super delicious! Two of my most favourite ice cream flavours swirled into one. Thanks for the great recipe!

Sarah | Broma Bakery
Reply

Thank you Ainslie! So glad you enjoyed!

Reply

This looks amazing (and I never realized you could make ice cream without a specific machine!), but is there any way I could make this with real coffee/beans/grounds? Snobby as it may sound, we are strong non-insta coffee people… Thanks for any advice!!

Sarah | Broma Bakery
Reply

Hi Julia! Yes, you can definitely try! I would soak the heavy cream in coffee beans for 24 hours in the fridge. That should infuse the coffee flavor into the ice cream!

Reply

Can I make this in an ice cream maker instead of just making it no churn? Just got an ice cream maker and dying for some good recipes

Sarah | Broma Bakery
Reply

Hi Devin! This recipe will not work in an ice cream maker. But I do have a few ice cream maker recipes on the site– this Strawberry Ice Cream is fantastic, and this Pistachio Ice Cream is unreal!!!

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