This creamy no churn mocha cookies and cream ice cream is a modern twist on a classic summertime treat with the addition of coffee and chocolate.
Before I discovered chocolate chip cookie dough ice cream, cookies and cream was my go-to ice cream flavor growing up. I found the combination of chocolate cookies pieces mixed into creamy vanilla ice cream to be so good! Inspired to update my beloved cookies and cream ice cream, I decided to add another flavor combination into the mix – chocolate and coffee. Guys, the outcome was crazy delicious! You need to try this no churn mocha cookies and cream ice cream if you are a lover of chocolate and coffee. This flavor combination perfectly complements each other and balances out the overall sweetest of this ice cream making for a truly scrumptious treat.
How to Make No Churn Mocha Cookies and Cream Ice Cream
Key Ingredients
- Heavy Cream
- Condensed Milk
- Unsweetened Ducth-Processed (Dark) Cocoa Powder – I used this brand. I like the dark rich color it adds to my chocolate desserts.
- Instant Coffee/Espresso Powder
- Warm Water
- Chocolate Cookie Sandwiches, Roughly Crushed
- Vanilla Extract
- Chocolate Chips (Optional)
Mocha Cookies and Cream Ice Cream Assembly
- Dissolve – instant coffee/espresso powder in warm water.
- Line – an 8”x8” square pan or 9”x 5” loaf pan with parchment paper.
- Whisk – in a medium mixing bowl, add and whisk together a third of the condensed milk and cocoa powder until smooth. Whisk in the remaining condensed milk followed by the coffee and vanilla extract.
- Whip – in a stand mixer fitted with a whisk attachment or a hand-held electric mixer, whip the cold heavy cream to stiff peaks. Take care to not over whip cream.
- Mix – using a rubber spatula, fold half of the condensed milk mixture into whipped cream. Once fully incorporated, fold in the remaining condensed milk mixture until no churn mocha ice cream batter comes together.
- Fold – 2/3 of crushed chocolate cookies into ice cream batter.
- Spoon – half of batter into prepared pan and sprinkle half of the remaining crushed cookies pieces on top. Repeat with remaining ice cream batter and crushed chocolate cookies pieces. Top with chocolate chips, optional.
- Cover – top of mocha ice cream with plastic wrap and freeze for at least 6 hours or until ice cream is firm to scoop.
Looking for More Chocolate Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintNo Churn Mocha Cookies and Cream Ice Cream
This creamy no churn mocha cookies and cream ice cream is a modern twist on a classic summertime treat with the addition of coffee and chocolate.
- Prep Time: 10 Minutes (Not Including Freezing Time)
- Total Time: 10 Minutes (Not Including Freezing Time)
- Yield: 12–14 Servings 1x
Ingredients
- 2 Cups (1 Pint) Heavy Cream, Cold
- 14 Ounce Can Condensed Milk
- 1/4 Cup Water, Warm
- 2 Tablespoons Unsweetened Dutch-Processed (Dark) Cocoa Powder
- 2 Tablespoons Instant Coffee/Espresso Powder
- 30 Chocolate Cookie Sandwiches, Roughly Crushed
- 1 Teaspoon Vanilla Extract
- 2 Ounces (1/4 Cup) Chocolate Chips, Optional
Instructions
- Dissolve instant coffee/espresso powder in warm water.
- Line an 8”x 8” square pan or 9”x 5” loaf pan with parchment paper. May use another freezer safe container of choice.
- In a medium mixing bowl, add and whisk together 1/3 of the condensed milk and cocoa powder until smooth. Whisk in the remaining condensed milk followed by the coffee and vanilla extract.
- In a stand mixer fitted with a whisk attachment or with a hand-held electric mixer, whip the cold heavy cream to stiff peaks. Take care to not over whip cream.
- Using a rubber spatula, gently fold half of the condensed milk mixture into the whipped cream. Once fully incorporated, fold in the remaining condensed milk mixture just until no churn mocha ice cream batter comes together.
- Fold 2/3 of the crushed chocolate cookies into no churn mocha cookies and cream ice cream batter.
- Spoon half of the ice cream batter into prepared pan and sprinkle half of the remaining crushed cookie pieces on top. Repeat with remaining ice cream batter and crushed cookies pieces. Top with chocolate chips, optional.
- Cover no churn mocha cookies and cream ice cream with plastic wrap and freeze for at least 6 hours or until no churn mocha cookies and cream ice cream is firm enough to scoop.
Notes
- No churn mocha cookies and cream ice cream will last up to 1 month in the freezer.
- I used this Dutch-processed (dark) cocoa powder which gave no churn mocha cookies and cream ice cream a darker brown color. Regular natural cocoa powder maybe used as well. It will not affect the flavor of ice cream just but the color of the ice cream will be a lighter shade of brown.
- If you prefer to used natural cocoa powder in place of Dutch-processed cocoa powder, I would recommend increasing the quanity used in recipe by 1-2 tablespoons for a more rich tasting chocolate flavored ice cream.
- Allow no churn mocha cookies and cream ice cream to sit at room temperature for 4-5 minutes before serving. It will be easier to scoop and serve.
- I added chocolate chips for an extra touch of chocolate but this is completely optional.
Amy
Can I skip the cream whipping step and put the whole mixture in my ice cream maker?
nourished endeavors
Hi Amy,
I have not tried making this recipe with an ice cream maker. However, if you did want to use an ice cream maker, I would recommend mixing all the ingredients together and chilling until cold (4 hours or overnight) before churning following your ice cream maker’s instructions. Hope this helps.
Best,
Winnie
Gwenn
I made this the other day and it was delicious! Thanks for the easy to follow recipe.
nourished endeavors
Oh this make me so happy to hear. So glad you like the recipe!