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ice cream cones ready for a party

My Favorite Coffee Ice Cream Without An Ice Cream Maker

  • Author: Joy the Baker


  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons instant espresso
  • 2 tablespoons coffee liquor (optional)
  • 2 ounces cream cheese, softened to room temperature
  • 2 cups heavy cream
  • 1 1/2 cups coarsely crushed chocolate sandwich cookies (like Oreos)


  1. In a medium bowl whisk together sweetened condensed milk, vanilla, salt, espresso powder, and coffee liquor (if using) – set aside.
  2. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.
  3. Spoon a third of the whipped cream into the coffee mixture and whisk to combine.  Add another third of the whipped cream to the coffee mixture and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Fold in crushed cookies. Spoon into a 9×5-inch loaf pan and freeze for at least 4 hours or overnight. Cover and freeze for up to 1 week (but it won’t last that long).