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Coffee 'N' Cream Ice Cream

Enjoy this delicious treat this summer - with no ice cream maker needed.


2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

2 tablespoons instant coffee granules

1 teaspoon vanilla extract


1 1/2 cups crushed chocolate sandwich cookies (about 12 cookies)


In a medium-sized mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, instant coffee granules, and vanilla extract until the sugar and coffee granules are fully dissolved.

Pour the mixture into a shallow, freezer-safe container or a loaf pan. Make sure the container has enough space for the ice cream to expand as it freezes.

Place the container in the freezer and let it freeze for about 2-3 hours, or until the edges of the mixture start to solidify.

Take the container out of the freezer and vigorously whisk the mixture to break up any ice crystals that have formed. You want to create a smoother texture.

Stir in the crushed chocolate sandwich cookies, reserving a small portion for garnish if desired. Make sure the cookies are evenly distributed throughout the mixture.

Return the container to the freezer and let the ice cream freeze for an additional 4-6 hours, or until it reaches a firm consistency. Remember to cover the container with plastic wrap or a lid to prevent freezer burn.

Once the ice cream is fully frozen, it's ready to be served. Scoop the Coffee 'N' Cream Ice Cream into bowls or cones, and garnish with additional crushed cookies if desired.

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