No-churn creamy coffee ice cream mixed with tons of crushed chocolate sandwich cookies
Friends! Sure, summer is winding down, and some kids have already gone back to school. But there’s still time for one more ice cream recipe. Who am I kidding, any time is a good time for ice cream! So, I created this incredibly delicious no-churn Coffee and Cookies ice cream that actually takes me back to my college days. Before I knew that I wanted to pursue a career in pastry and food, I went to Brandeis and majored in Art History and Media + Communications. Two majors for those who aren’t quite sure what they want to do with their lives. But, I digress. In the small town of Waltham, MA, there was a ice cream shop called Lizzy’s. One of my good friends worked there a couple of times a week, and he’d bring us back SO MUCH ice cream after every shift. I always begged him to bring back the coffee and cookies flavor, which quickly became my favorite.
As somewhat of an ice-cream connoisseur, I always try the best rated places when I travel, and can’t get enough of the stuff. Surprisingly, I almost never see a Coffee and Cookies flavor. This recipe is an ode to that flavor at Lizzy’s!
How to make the BEST No-Churn Ice cream
Let me preface this by telling you that I do own an ice cream machine, and I use it often. But I wanted to develop a recipe that anyone can make – no fancy equipment required! To make the rich coffee base, I combine cream and coarsely ground coffee in a bowl, and let the coffee infuse the cream overnight. Then you strain coffee granules out using a fine mesh sieve, and whip the cream until still peaks form.
You’ll need about 1.5 cups of crushed chocolate sandwich cookies (like Oreo’s but Trader Joe’s version are my favorite!). You mix the crushed cookies with 1 14 oz. can of Sweetened Condensed Milk, which is the magic ingredient to no churn ice cream. It keeps the base super creamy and prevents ice crystals from forming. Then fold in about a cup of the whipped coffee cream to lighten up the mixture, and fold in the rest of the cream gently.
Patience is a virtue here, friends. Once the Coffee and Cookies Ice Cream is mixed, it has to go into the freezer for about 6 hours to set up. And that’s it! You could easily top these scoops with some salted caramel, or hot fudge, but they’re pretty perfect just they way are!
If you’ve never made your own ice cream, this no-churn is a great way to start! Also, it’s super impressive to serve your OWN HOMEMADE ICE CREAM to your friends and fam, trust me 🙂
Ok, wrapping up and signing off, but live your best summer life and make this! If you do make it, or any other recipe from my site, be sure to share it on Instagram and tag me @lions.bread – I love to see what you’re up to in the kitchen! Wanna save this recipe for later? Just tap the “Pin it” icon on any of the images to save to your favorite boards on Pinterest.
Want to make more ice cream? Check out my Easy Peppermint Cookies & Cream ice cream
love and cookies – L
No-Churn Coffee and Cookies Ice cream
Ingredients
- 2 cups whipping cream
- 1 tablespoon instant coffee
- 1/2 cup coarsely ground coffee beans
- 2 tsp pure vanilla extract
- 11 oz. sweetened condensed milk (about 3/4 of the can)
- 1 1/2 cups chocolate sandwich cookies, crushed
- 1/2 tsp kosher salt
Instructions
In a medium sized bowl, combine the cream, instant coffee, and coarsely ground coffee beans. Stir to combine, cover the bowl with plastic wrap, and refrigerate over night.
Strain the cream, removing the coffee beans, with a fine mesh sieve. Beat the cream with an electric hand mixer, or in a stand mixer, until stiff peaks forms.
In a large bowl, combine the sweetened condensed milk and 1 cup of the crushed chocolate sandwich cookies, stir to incorporate. Add about 1 cup of the whipped coffee cream to the bowl, and gently fold in to lighten up the mixture. Add the remaining whipped cream and gently fold in. Pour the ice cream into a 9x5" loaf pan, and sprinkle the remaining cookie crumbs on top. Wrap the pan tightly with plastic wrap, making sure that the plastic is actually pressed down on top of the ice cream. This removes all the air, and helps prevent ice crystals from forming. Freeze for at least 6 hours.
Serve with salted caramel, hot fudge, or just the way it is!