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!
Ingredients
- 15 oreo cookies, plus a few extra for topping
- 1 ½ cups cold heavy cream
- ⅔ cup sweetened condensed milk
- 3 tablespoons espresso powder
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- 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.
Notes
slightly adapted from nigella
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