Get ready to treat yourself this summer with our Cappuccino Ice Cream. This simple, no-churn ice cream is taken to the next level with coffee, Oreo cookies, and hot fudge. It's a delicious flavor that everyone will enjoy on a hot day.
Jump to:
Oreo Cappuccino
A few years ago, I told our kids that I was making two-ingredient ice cream and needed ideas for mix-ins. Right away, our youngest son yelled out, "Cappuccino." When he was little, he used to sneak sips of my coffee, so it didn't surprise me that he wanted coffee ice cream.
Our daughter loves cookies and cream ice cream, so she suggested Oreo cookies. I mixed cookie crumbles and hot fudge ice topping into the caffeinated base because their ideas sounded good.
The next day, the entire container of cappuccino ice cream vanished in less than an hour. My kids claimed it was the best homemade ice cream they had ever tasted. To this day, we still make it every summer!
Why You Will Love This Recipe
- This easy ice cream recipe does not require an ice cream maker. It can be made without ice, salt, or churning.
- It's a delicious flavor combination. The blend of coffee flavor, crunchy cookies, and sweet hot fudge creates a fantastic summer treat.
- It's simple to create gourmet-flavored ice cream in seconds. Mixing the ice cream takes about 10 minutes and 4-6 hours to freeze solid. Enjoy customizing the base with your preferred toppings or mix-ins.
Main Ingredients
These are the simple ingredients needed to create this cappuccino ice cream recipe.
- Heavy Cream - Keep it chilled so it can whip into stiff peaks. Please keep it in the refrigerator until you are ready to mix it up.
- Coffee - Make coffee by mixing instant coffee powder with the cream, or use instant espresso powder for a stronger taste.
- Sweetened Condensed Milk - The canned sweet milk sweetens the mixture without needing sugar.
- Hot Fudge - You can use homemade or store-bought fudge for this treat. Just make sure to heat it slightly so it swirls better.
- Oreo Cookies: For the fudge swirl, you will need about 5-6 cream-filled cookies chopped into bite-sized chunks.
BruCrew Tip: Use the leftover Oreos to make cookies and cream cookies or an Oreo shake.
How To Make Cappuccino Ice Cream
Homemade, no-churn ice cream is a breeze to make. Just mix, stir, and freeze.
- In a large bowl, dissolve instant coffee in heavy whipping cream. Beat on high until light and fluffy.
- Fold the sweetened condensed milk gently into the whipped cream with a rubber spatula.
- Heat the dark chocolate hot fudge in the microwave for 10-15 seconds. Then stir the cookie chunks into the warm fudge.
- Spoon half of the ice cream mixture into a freezer-safe container. Then top it with half the cookie mixture and swirl gently with a knife. Repeat the layers again, swirling gently so the ice cream is not overmixed. Freeze for at least 6 hours or overnight.
Storage Recommendations
Store this delicious ice cream in an airtight container in the freezer. You can also use a metal loaf pan, but be sure to cover it tightly with 2-3 layers of plastic wrap.
Tips and Variations
- Use cold ingredients. Make sure your heavy cream is cold before whipping it. This helps it hold its shape better and creates a creamier texture.
- Fold ingredients in gently. When adding your flavorings and mix-ins to the whipped cream, fold them gently to avoid deflating the mixture.
- Do not overheat the fudge! You are only warming it up slightly so that it will swirl into the ice cream base more easily. If it is too hot, it will melt everything.
- Swirl carefully. When adding the cookies and fudge, use a butter knife or a skewer to create swirls. Do not swirl too much because it will turn into brown ice cream.
- Freeze it properly. Transfer the mixture to a freezer-safe container and then smooth out the top. Cover it tightly with plastic wrap or a lid to prevent ice crystals from forming on the surface.
- Love Hershey's Cappuccino Crunch? Add ½ cup toffee bits to the ice cream mixture before swirling the fudge.
- Make a brownie sundae. Add scoops of ice cream to an Oreo brownie, top it with whipped cream, then sprinkle with a few chopped chocolate-covered coffee beans.
FAQs
This easy homemade ice cream uses heavy whipping cream and sweetened condensed milk. You only need a bowl and a mixer. Then, you can personalize the base with your favorite toppings or mix-ins.
The mixture must be in the freezer for at least 6 hours. I recommend making it the day before so it has time to freeze solid.
Yes, there is a small amount of caffeine in this ice cream. Although, one scoop has less caffeine than a cup of coffee.
OTHER NO CHURN ICE CREAM
- Fluffernutter Ice Cream
- Strawberry Lemon Ice Cream
- Marshmallow Ice Cream
- Confetti Cookie Dough Ice Cream
- Brownie Batter Ice Cream
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Oreo Fudge Cappuccino Ice Cream
This Cappuccino Ice Cream will be a hit with everyone this summer. Oreos and fudge transform this two-ingredient ice cream into a gourmet flavor.
Ingredients
- 2 cups heavy whipping cream
- 3 tablespoons instant coffee granules
- 1 - 14 ounce can sweetened condensed milk
- 1 cup Oreo cookie chunks and crumbs
- ½ cup hot fudge ice cream topping
Instructions
- Dissolve the instant coffee in the heavy whipping cream. Beat on high until stiff peaks form.
- Fold the sweetened condensed milk into the whipped cream gently with a spatula.
- Heat the hot fudge in the microwave for about 10-15 seconds. Do not over heat it. Stir the cookies into the fudge.
- Spoon half the ice cream mixture in a freezer safe container. Drop half the Oreo fudge mixture by spoonfuls onto the top. Swirl very gently with a knife.
- Pour the rest of the ice cream mixture on top and repeat with the rest of the Oreo fudge mixture. Swirl gently, so the ice cream is not over mixed.
- Freeze 6 hours or overnight.
Notes
- Use cold ingredients. Make sure your heavy cream is cold before whipping it. This helps it hold its shape better and creates a creamier texture.
- Fold ingredients in gently. When adding your flavorings and mix-ins to the whipped cream, fold them gently to avoid deflating the mixture.
- Do not overheat the fudge! You are only warming it up slightly so that it will swirl into the ice cream base more easily. If it is too hot, it will melt everything.
- Swirl carefully. When adding the cookies and fudge, use a butter knife or a skewer to create swirls. Do not swirl too much; it will turn into brown ice cream.
- Freeze it properly. Transfer the mixture to a freezer-safe container and smooth the top. Cover it tightly with plastic wrap or a lid to prevent ice crystals from forming on the surface.
- Love Hershey's Cappuccino Crunch? Add ½ cup toffee bits to the ice cream mixture before swirling the fudge.
- Make a brownie sundae. Add scoops of ice cream to an Oreo brownie, top it with whipped cream, then sprinkle with a few chopped chocolate-covered coffee beans.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 62mgSodium: 145mgCarbohydrates: 41gFiber: 1gSugar: 35gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published in August 2013. It was updated and then republished in July 2024.
Lisa Hickman
I have never used instant coffee, but have a jar of espresso powder from making Tiramisu. Is it possible to use that? Thanks so much!
Jocelyn
Is it instant espresso powder? If so, yes, that works too. It will give it a stronger coffee flavor, so you may want to reduce the amount a little bit.
Sabrina
Hi,
Could I dump the ingredients in my ice cream maker?
Jocelyn
This recipe is a no churn recipe. Once you mix it together, you place it in the freezer. Are you wanting to use the ice cream maker to make it freeze faster?
Jennifer Ayala
Wow just wow!!!! I made this today and it's delicious. The only change I made was making my own Carmel sauce and using it instead of chocolate syrup.My kids don't like coffee tasting things but they liked this and were asking for more but unfortunately mom and dad finish it off.
sharon
when you say dissolve the coffee in the whipping cream its cold right? What brand coffee do you use?
Jocelyn
Yes, I just stir the instant coffee into the whipping cream before whipping it up. I don't have a particular brand that I use...usually just whatever I have on hand at the time. I hope you enjoy the ice cream.
Sue Swanger
I've decided to shop for ingredients I need in the morning, come home and make this! No machine, just as in the recipe. It will be ready when my hubby comes home from golfing! Just hope there's some left!
Sue Swanger
This sounds wonderful!!! Do you think I could make it in my 2quart electric freezer?
Jocelyn Brubaker
I have never made the this easy ice cream in an ice cream freezer. Are you just wondering about freezing it in the container? If so, yes, that would work fine.
Sue Swanger
Thanks. Just curious. Can't wait to make it!
Kelly @ The Moon and Me
You always make the best things!
This is next on my list for ice cream. Think I'll stick the bowl in the freezer when I get home. 🙂
Thanks!
Kelly
Jocelyn Brubaker
Aww, thanks so much Kelly!! Let me know how you like this ice cream if you end up making it!! 😉
Kristen Duke
Tell your kids wonderful combination!!!
Jocelyn Brubaker
I will definitely tell them! Thanks Kristen!! 😉
lisa@cookingwithcurls
All of my favorite flavors in one ice cream! It looks delicious Jocelyn 🙂
Jocelyn Brubaker
Thanks so much Lisa!! 😉
Mackenzie
Looks amazing Jocelyn! Your kids have great taste!
Jocelyn Brubaker
Thanks Mackenzie!! Yes, they sure do! 😉
Jelli
This sounds incredible. The add-ins are right up my alley, and I must admit that I've been known to sneak a "taste" of ice cream in the mornings when I make it the night before. Guilty as charged 🙂
Jocelyn Brubaker
Thanks girl!! Haha! I'm totally guilty of that too!! 😉