Chocolate Coffee Cookie Ice Cream might feel like a whole lot crammed into one ice cream, but I promise you this no-churn ice cream wonder will turn into your favorite flavor yet!
Summertime is here and when it's hot and humid outside, we all crave one thing: cool and sweet ice cream! This no-churn ice cream whips up in 10 minutes and don't even require an ice cream machine!
This recipe was inspired by my Espresso Chip Cookies, which are a soft and chewy chocolate chip cookie infused with espresso powder. This chocolate mocha ice cream follows the same principle but with the added sweetness of chocolate cookies!
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Ingredients
- Sweetened Condensed Milk
- Cocoa Powder
- Instant Espresso Powder
- Heavy Cream
- Vanilla
- Chocolate Sandwich Cookies
See below for the complete recipe!
Step-by-Step Instructions
Here's a step-by-step version of my recipe to help make this ice cream the easiest no-bake dessert of the summer!
- Step 1: Combine espresso powder, cocoa powder, and sweetened condensed milk. Mix everything together.
- Step 2: Whip heavy cream to soft peaks, then add in vanilla and sweetened condensed milk mixture.
- Step 3: Add in chopped sandwich cookies.
- Step 4: Pour into a pan and let chill for at least 4 hours, but overnight is best!
Hint: I like to over-whip the heavy cream just slightly because some of the heavy cream will deflate when you add the sweetened condensed milk mixture. I like to whip the heavy cream to stiff peaks, so when you flip over the mixer, the cream holds its shape.
Variations
This No-Churn Chocolate Coffee Cookie Ice Cream is pretty delicious with the sweet notes of cocoa powder and chocolate cookies balancing out the bitterness of the coffee! But the deliciousness doesn't have to stop there! This no-churn ice cream base can be made into a million different flavor combinations! It's one of the reasons I love this recipe so much!
- Double Cookies - you could leave out the espresso powder and add chocolate chip cookies in addition to the chocolate sandwich cookies. More cookies, more deliciousness in each bite!
- S'mores - Leave out the espresso powder and cookies, and add in mini marshmallows, graham crackers and dark chocolate chips for a delicious, s'mores variation!
If you're looking for something fruity, try out my Fruit Loops Ice Cream!
Equipment
The most important part of this recipe is whipping the heavy cream to stiff peaks. This is what allows the no-churn ice cream to be lighty, air, and oh-so creamy! For this, you can use a hand mixer or a stand mixer!
You could do this by hand, but I think it's a lot quicker to use a battery powered option over arm strength! We don't want to get too tired out before we enjoy our ice cream!
Storage
In case you don't eat all the ice cream right away, make sure to store the ice cream in an airtight container and leave in the freezer for about 1-2 weeks.
If you leave the ice cream any longer than that, the texture can shift and it won't have that creamy delicious texture we want!
Top tip
Make sure you're gently folding in the sweetened condensed milk mixture to the heavy cream. You've spent a lot of time whipping the perfect amount of air into the heavy cream, you don't want to deflate it by stirring the ingredients in too aggressively.
FAQ
Stiff peaks is a term that refers to the how whipped the egg whites or heavy cream. It means that if you pull your mixer from the heavy cream and flip it upside down, the heavy cream will form a mountain peak at the top. If the mountain peak holds it's shape, then you have stiff peaks and you can stop mixing the heavy cream. If the mountain peak softens and falls over itself, then you have soft peaks and you need to continue whipping for a few more minutes!
This chocolate cookie ice cream is perfect for getting a little caffeine dose in with your sweet tooth craving! It's a sweet and soft ice cream that's perfect with a crunchy ice cream cone!
Cheers!
-Holly Michelle
No-Churn Chocolate Coffee Cookie Ice Cream
Equipment
- Hand Mixer
Ingredients
- 14- oz can Sweetened Condensed Milk
- 3 tablespoons Cocoa Powder
- 2 tablespoons Instant Espresso Powder
- 2 cups Heavy Cream
- 1 teaspoon Vanilla
- 2 cups Chocolate Sandwich Cookies crushed
Instructions
- In a bowl, mix together sweetened condensed milk, cocoa powder, and espresso powder. Set aside.14- oz can Sweetened Condensed Milk, 3 tablespoons Cocoa Powder, 2 tablespoons Instant Espresso Powder
- In a large bowl, whip heavy cream until it forms stiff peaks, about 3-4 minutes.2 cups Heavy Cream
- Then gently fold in sweetened condensed milk mixture and vanilla.1 teaspoon Vanilla
- Chop up chocolate sandwich cookies, and add to the ice cream mixture. Gently stir them in.2 cups Chocolate Sandwich Cookies
- Then pour the ice cream mixture into a baking dish, either a square or rectangle pan. Cover with plastic wrap and freeze for at least 4 hours, but overnight is best!
- After the ice cream is set, serve in an ice cream cone or a large bowl! Enjoy!
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