Summertime. The perfect season for ice cream!! But who wants to lug out the ice cream maker, spend time cooking the base, cooling it down, churning the ice cream, then having to let it freeze until its ready?! Well what if I told you I can take away over half of that work?? Insert: no-churn ice cream! This is not a revolutionary new technique by any means, but if you’ve never tried it, I implore you to do so!! It will change the game.
The normal ice cream making process takes two days!! You have to cook your ice cream base, let it fully cool overnight, churn your ice cream base in the ice cream maker and then let it set in the freezer for HOURS until it is fully frozen and ready to enjoy. Who wants to wait that long for ice cream?? With the no-churn method you eliminate virtually all of those steps. All it takes is mixing the ingredients together and letting it freeze for a few hours until it is set and ready to eat!
Let’s get into it. No-churn ice cream is only a few simple ingredients: heavy whipping cream, sweetened condensed milk, and whatever flavoring you want. Its a pretty simple recipe to manipulate into whatever you want it to be! I chose to go with a coffee and Oreo flavored ice cream this go around. The combination of the coffee and chocolate Oreo cookies makes such a great flavor!!
The process is simple. I used instant coffee dissolved into the heavy whipping cream, you whip the cream until you reach soft peaks. Soft peaks means that when you pull the whip out of the mixture the peak falls over onto itself but still holds a shape. You then fold in the whole can of sweetened condensed milk and crushed Oreo cookies. Pour the mixture into a freezer safe container like this Ice Cream Container, cover with a lid or plastic wrap and place in the freezer for 4-6 hours or until completely frozen.
Now that you’ve got a delicious homemade ice cream ready, lets talk about the perfect scoop of ice cream. To get the perfect scoop (and not break your wrist while doing it) it is a great hack to use a bowl of hot water to dip your Ice Cream Scoop into in between scoops. The hot water helps you get the perfect scoop each time and makes it super easy. So get to scoopin’ and enjoy your no-churn ice cream!!
No Churn Coffee and Oreo Ice Cream
Equipment
- Mixer
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp instant coffee
- Oreo cookies or other chocolate sandwich cookies measured with your heart (I used one and a half rows)
Instructions
- Steep the instant coffee into your heavy cream and mix until dissolved.
- Put your Oreo cookies in a bag and smash until broken into small pieces.
- Whip your cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and Oreo crumbles to the whipped cream.
- Scoop the mixture into a loaf pan and top with more Oreo pieces or whole cookies.
- Freeze for at least 6 hours or overnight, and enjoy!
