A decadent, coffee-infused ice cream studded with crunchy Oreo cookie pieces—rich, creamy, and endlessly satisfying. It’s the perfect frozen treat when I’m craving something a bit indulgent and slightly caffeinated.

Why You’ll Love This Recipe

I love how the bold coffee flavor elevates the sweetness of creamy ice cream, and the Oreo chunks add a delightful crunch. It’s an easy no-churn recipe, so I get all that gourmet taste without an ice cream maker or fuss—just whisk, freeze, and enjoy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream
Sweetened condensed milk
Instant coffee granules
Vanilla extract
Oreo cookies, roughly chopped
A pinch of salt

directions

In a large bowl, dissolve instant coffee granules in a bit of warm water.
Whip the heavy cream with a pinch of salt until soft peaks form.
Gently fold in sweetened condensed milk, vanilla extract, and the dissolved coffee until fully combined.
Carefully stir in chopped Oreo cookies, reserving a few pieces for topping.
Transfer the mixture to a loaf pan or freezer-safe container and smooth the top.
Sprinkle the remaining Oreo pieces over the surface.
Cover tightly and freeze for at least 6 hours, preferably overnight, until firm.

Servings and timing

This recipe yields about 6 generous scoops—or serves 6 people.

Prep: 15 minutes
Freeze: Minimum 6 hours (ideally overnight)

Variations

I love adding a swirl of chocolate syrup or fudge for extra indulgence.
For a mocha twist, I sometimes mix in a tablespoon of cocoa powder with the coffee.
To boost texture, I’ve stirred in mini chocolate chips or crushed nuts.
I’ve also swapped Oreos for other sandwich cookies like Biscoff or chocolate wafer cookies.

storage/reheating

I keep leftover ice cream tightly covered in the freezer for up to 2 weeks. To prevent freezer burn, I press a layer of parchment paper or plastic wrap directly on the surface before sealing. I let it sit at room temperature for 5 minutes before scooping to ease serving without melting too much.

FAQs

Do I need an ice cream maker for this recipe?

No—I love that it’s a no-churn recipe, so it’s easy and fuss-free.

Can I adjust the coffee flavor?

Absolutely. I vary the strength by using more or less instant coffee, or switch to espresso powder for an even richer taste.

Can I use non-dairy cream?

Yes! I’ve used coconut cream instead of heavy cream and a full-fat coconut milk in place of condensed milk—still creamy and delicious.

Why should I freeze overnight?

Freezing overnight gives it the best texture—less icy and more scoopable. Minimum 6 hours works in a pinch, but the consistency improves with time.

Can I mix in other cookies or add-ins?

Definitely. I’ve had success folding in ½ cup of toffee bits, chocolate chips, or different cookie varieties to switch things up.

Conclusion

This Coffee Oreo Ice Cream is one of my favorite homemade frozen treats—bold, creamy, and crunchy all at once. Simple enough for a weekday indulgence and impressive enough for guests. I hope it becomes a summer staple in my kitchen (and yours!).