Name: My Favorite Coffee Ice Cream Without An Ice Cream Maker
Ingredients: 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)

Ingredients

Scale

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)

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Instructions

In a medium bowl whisk together sweetened condensed milk, vanilla, salt, espresso powder, and coffee liquor (if using) – set aside.
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.
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).