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Coffee Oreo Ice Cream

This coffee oreo ice cream is SO easy! We use a no churn method with six ingredients that comes together quickly. Such a delish summer treat!
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  • 15 oreo cookies, plus a few extra for topping
  • 1 ½ cups cold heavy cream
  • cup sweetened condensed milk
  • 3 tablespoons espresso powder
  • 2 teaspoons vanilla extract
  • pinch of salt


  • Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
  • Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, espresso powder, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the crushed oreo cookies, stirring until combined.
  • Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top!
  • Freeze for at least 6 hours before scooping and serving.


slightly adapted from nigella

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