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!
15oreo cookies,plus a few extra for topping
1 ½cupscold heavy cream
⅔cupsweetened condensed milk
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.