Chocolate Mocha Cookies and Cream No Churn Ice Cream, the perfect dessert for coffee and chocolate lovers.
Chocolate ice cream and vanilla are two of the most popular flavors of ice cream. I personally love cookie and cream and my husband love coffee so I decided to combine the two to come up with a new flavor. Chocolate Mocha Cookies and Cream No Churn Ice Cream is a match made in chocolate cookie and coffee heaven. It’s like having an iced coffee with a side of cookies.
Ice cream is a a popular treat all year long, but never more so than in the heat of summer. The good news is that you can make your own homemade ice cream without an ice cream machine anytime you want.You are only limited by your imagination and the new recipes that you come up with.
Looking for more no-churn ice cream recipes? Try these no churn recipes, Salted Carmel Candied Pecan Ice Cream, No-churn Chocolate Fudge Brownie ice cream, Chocolate peanut butter cup and cookie ice cream.Â
Ingredients you will need
This mocha cookies and cream ice cream will be a favorite of coffee and cookies lovers. Here is a list of the simple ingredients you will need to make this scrumptious ice cream.
- 2 cups Heavy whipping cream
- 1 can sweetened condensed milk
- 3 tablespoons cocoa powder
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 20 Oreo cookies crushed
Directions for Mocha Cookies and Cream No Churn Ice Cream
- Line a 9 x 4″ loaf pan or a 8 x 8″ baking pan with parchment paper or plastic wrap.
- In the bowl of a stand mixer fitter with the whisk attachment, beat 2 cups heavy cream to stiff peaks, alternately you can use a hand mixer.
- Chop the Oreo cookies into chunky pieces or place them in a bag and hit them with a rolling pin.
- In a separate bowl, mix together the condensed milk, the cocoa powder and espresso powder. Gently fold the sweetened condensed milk mixture and the vanilla extract into the whipped cream.
- Add 3/4s of the chopped cookies to the ice cream mix and mix gently.
- Pour the ice cream base into the prepared loaf pan, smooth the top. Then add the remaining chopped and crushed cookies to the top of the ice cream.
- Place the loaf pan into the freezer for a minimum of 6 hours but preferably overnight.
How to store leftover no churn ice cream.
Store the no churn coffee ice cream in an airtight container or a freezer-safe container for up to two weeks.
Variations & serving suggestions
- Add chocolate chips, dark chocolate chunks or chopped chocolate.
- Use homemade cookies or your favorite chocolate sandwich cookies.
- Add toffee pieces, chopped heath bar.
- Toss in a few chocolate covered espresso beans.
- Top scoops of ice cream with chocolate sauce, homemade hot fudge or caramel sauce.
THAT’S ALL FOR NOW
Put your ice cream maker away and make your own ice cream. I recommend starting with this sweet treat. You will love this flavor combination of the coffee flavor and the cookie pieces. Who knows, mocha ice cream just might become your new favorite.
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PrintChocolate Mocha Cookies and Cream No Churn Ice Cream
Chocolate Mocha Cookies and Cream No Churn Ice Cream, the perfect dessert for coffee and chocolate lovers. An easy recipe for ice cream with simple ingredients.
- Total Time: 15 minutes
- Yield: 8 servings 1x
Ingredients
2 cups Heavy whipping cream
1 can sweetened condensed milk
3 tablespoons cocoa powder
2 tablespoons instant espresso powder
20 Oreo cookies crushed or more to suit your taste.
Instructions
Line a 9 x 4″ loaf pan or a 8 x 8″ baking pan with parchment paper or plastic wrap.
In the bowl of a stand mixer fitter with the whisk attachment, beat 2 cups heavy cream to stiff peaks, alternately you can use a hand mixer.
Chop the Oreo cookies into chunky pieces or place them in a bag and hit them with a rolling pin.
In a separate bowl, mix together the condensed milk, the cocoa powder and espresso powder. Gently fold the sweetened condensed milk mixture and the vanilla extract into the whipped cream.
Add 3/4s of the chopped cookies to the ice cream mix and mix gently.
Pour the ice cream base into the prepared loaf pan, smooth the top. Then add the remaining chopped and crushed cookies to the top of the ice cream.
Place the loaf pan into the freezer for a minimum of 6 hours but preferably overnight. Serve in a cone or in cups and enjoy.
- Prep Time: 15
- Category: Dessert
- Cuisine: American
Oh this sounds delicious!
Thank you Cindy!