I was very much against no-churn ice cream for a long time. Then, slowly but surely, I started developing a few no-churn ice creams that I thought were worthy of love (banana pudding ice cream and my mascarpone no-churn ice cream), but it wasn’t until this creation that I could officially say I’ve changed my own mind. I was calling this Coffee Oreo Ice Cream but that is oversimplifying, so despite the long title, I hereby give you Coffee Caramel Oreo Butter Ice Cream.
As some of you may know, I’ve been on a bit of a cookie butter mission-making graham cracker butter, Oreo butter, gingersnap butter… the list continues. The most-asked question after seeing these butter creations is “What do we do with it?!” I finally have the perfect answer (usually I just advise eating it with a spoon).
This is a no-churn coffee ice cream swirled with homemade Oreo cookie butter, and it might be the best use of Oreo butter I’ve come up with yet. No ice cream maker required, no fussing with a custard base, just real coffee flavor, that deep chocolate cookie butter swirl, and a texture so creamy you’ll forget this started as a no-churn skeptic’s recipe (ok maybe that is just me).
Why This Coffee Oreo Butter Ice Cream Works
A few things make this recipe stand out from a typical no-churn coffee ice cream:
Real coffee flavor. We rely on instant espresso powder, but I highly recommend Cafe Bustelo for the most robust flavor.
Homemade salted caramel!!! Any ice cream is better with salted caramel and this is no different! This caramel recipe stays wonderfully soft and chewy even when it is frozen.
Homemade Oreo butter. If you’ve already got a batch of Oreo butter in your fridge from another recipe, this is exactly what it’s for. It swirls into the ice cream base like a cookies-and-cream fudge ripple, with way more depth than crushed cookies alone.
No churning required. The base is whipped cream folded into sweetened condensed milk, which means no ice cream machine, no tempering eggs, and no waiting around for a custard to cool.
Tips for the Best No-Churn Ice Cream Texture
Chill your bowl and beaters before whipping the cream. Cold equipment whips faster and holds its structure better.
If you made the oreo butter the day before, feel free to very slightly warm the Oreo butter just enough that it’s pourable, not hot. If it’s too warm, it will melt into the base instead of holding a distinct swirl.
Don’t skip the salt. It cuts the sweetness of the condensed milk and makes the coffee flavor taste more pronounced.
Use a metal loaf pan or an airtight container instead of a wide, shallow dish. A narrower container freezes to a creamier texture and forms less ice crystallization on the surface.
How to Store Coffee Oreo Butter Ice Cream
Store in an airtight container with a piece of parchment or plastic wrap pressed directly against the surface to prevent ice crystals. It keeps well in the freezer for up to two weeks, though it rarely lasts that long around here.
Frequently Asked Questions
Can I make this without homemade Oreo butter? Yes, a good store-bought cookie butter works in a pinch, though the flavor won’t be quite as chocolatey as homemade Oreo butter.
Do I need an ice cream maker for this recipe? No, this is a fully no-churn coffee ice cream. The creamy texture comes from whipped cream, not from churning.
Can I use decaf espresso powder? Absolutely, if you want that deep coffee flavor without the caffeine, decaf instant espresso powder works the same way in this recipe.
Why did my ice cream turn out icy instead of creamy? This usually means the cream wasn’t whipped to full stiff peaks, or the condensed milk and cream weren’t folded together gently enough. Air is what keeps no-churn ice cream soft, so protect it during folding.
Ingredients
Coffee Ice Cream
- 14 ounces sweetened condensed milk
- 1.5 tablespoon espresso powder
- 1 ½ teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups heavy cream 480 grams
Salted Caramel
- ½ cup heavy cream 110 grams
- ¼ cup corn syrup 50 grams
- ½ teaspoon salt 5 grams
- 1 tablespoon butter 25 grams
- ¾ cups sugar 150 grams
- 1 cup water 100 grams
- 1 teaspoon vanilla extract 5 grams
Oreo Butter
- 20 cookies oreo cookies
- 1/4 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoons unsalted butter melted and cooled
- 3 tablespoons whole milk
- 3 tablespoons water
Instructions
Coffee Ice Cream
- In a medium-sized bowl, whisk together the vanilla and the instant espresso to dissolve the granules. Add in the condensed milk and kosher salt, set aside.
- In a large bowl, add the cold heavy cream. Using a hand mixer, beat on low speed until stiff peaks form, about 4 minutes.
- Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
Salted Caramel
- Heat the cream and corn syrup. Cook the cream, corn syrup, and salt in a small pot over medium-high heat until the cream begins to simmer, stirring to dissolve the glucose. Remove the cream from the heat and set aside in a warm place. Place the butter near the stove.
- Caramelize the sugar. Place the sugar and water in a small heavy-bottomed saucepan, and stir gently. Place the pot over medium-high heat, and use a moist pastry brush dipped in clean water to wash down stray sugar crystals so they dissolve in the boiling sugar. Continue cooking, washing down any crystals, until the sugar reaches a medium amber. Dip a piece of white paper in the caramel to test the color.
- Mix the cream into the caramel. When you have reached caramel color, immediately remove the pot from heat and stir in the butter to stop the cooking. Add the warm cream bit by bit, being careful as it will sputter. Add the vanilla and stir. If there are any lumps of unmelted caramel, continue cooking the sauce at a low simmer until smooth and even.
Oreo Butter
- Add oreos and salt to food processor and pulse until crumbs form. Turn food processor to its continuous setting and let run until mixture is becoming smooth. Add in oil one tablespoon at a time, processing in between each addition and then add in the butter, followed by the milk. Add in the water, if using. Scoop out of food processor and place into a sealed container. Mixture will stay in refrigerator, in sealed container for 10 days.
Assembly
- Using a 9×5 loaf pan, layer 1/3 of the coffee ice cream, then drizzle with caramel, dollop with oreo butter, and sprinkle with chopped oreos. Repeat with the next 1/3 of the ice cream and the same layers of caramel, oreo butter, and chopped oreos. Finish with the remaining 1/3 of the ice cream, topped with a final layer of caramel, oreo butter, and chopped oreos.
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