Hi everyone! I’m Cassandre, and today on Caramel Loafing, I’m sharing a cute and seriously delicious frozen treat: No-Churn Coffee Cookie Ice Cream Bars (Coffee Ice Cream Crunch Bars).
Ice cream is one of summer’s most beloved desserts, and this recipe not only brings you a fun new flavor but also shows you how to make homemade single-serve ice cream bars — no ice cream machine needed!
For the ice cream base, you’ll use six simple ingredients to create a rich, layered flavor. It takes only about 15 minutes to make — just be sure to chill your metal mixing bowl and whisk in the freezer beforehand. Once your ice cream bars are frozen solid, you’ll coat them in a homemade chocolate shell. It’s such a fun and satisfying treat to make!
If you don’t have an ice cream bar mold, don’t worry. Simply store the ice cream in a freezer-safe container and scoop it into bowls when you’re ready to serve. Drizzle over the same chocolate coating for that crisp chocolate shell — you’ll still get the perfect bite.
This coffee ice cream bar recipe is also easy to customize. Try adding chopped nuts to the chocolate shell for extra crunch, or switch up the ice cream flavor to make it your own. Making these bars with your kids is also a perfect summer activity. Homemade ice cream bars are easier than you might think — anyone can make them!
More no-churn homemade ice cream recipes to try:
No-Churn Matcha Ice Cream, a refreshing summer treat; Passionfruit Mango Sorbet, a light and elegant dessert for warm days; Tiramisu Semifreddo; a cool and zesty Lemon Sorbet; and America’s favorite rich and creamy shake: Shake Shack Chocolate Milkshake (Black & White Shake).
No-Churn Coffee Cookie Ice Cream Bars Recipe
Ingredients
Mold size: 4 ice cream bar molds (60 ml each) + 4 mini cups (140 ml each)
Yield: Makes about 8–10 servings
Prep time: 15 minutes
Freeze time: 6 hours
Total time: 6 hours 15 minutes
☞ Coffee Ice Cream Crunch Bars
- 200g (7 oz) heavy cream
- 136g (4.8 oz) sweetened condensed milk
- 40g (1.4 oz / 40 ml) milk
- 5g (0.18 oz) instant espresso powder
- 6.5g (0.23 oz) whiskey
- 4 Oreo cookies, cream filling removed
☞ Chocolate Coating
- 200g (7 oz) semi-sweet chocolate, chopped
- 40g (1.4 oz) coconut oil or sunflower oil
Use our Caramel Loafing Nutrition Calculator to check the nutrition info for this recipe.
Instructions
- Pour the milk over the instant espresso powder and stir until fully dissolved and smooth. If the coffee doesn’t dissolve in cold milk, warm it slightly to help it blend.
- Add the sweetened condensed milk and whiskey to the coffee-milk mixture. Stir well, then chill in the refrigerator until ready to use.
- Remove the cream filling from the Oreo cookies and break them into small chunks.
- Pour the heavy cream into a metal mixing bowl that has been chilled in the freezer (this is especially important in warm weather). Using an electric mixer, whip the cream to stiff peaks, being careful not to overwhip. If it’s hot, place the bowl over an ice bath to keep it cold.
- Add the chilled coffee-condensed milk mixture to the whipped cream and beat again on medium-low speed until smooth and thick.
- Gently fold in the crushed Oreo cookies with a spatula until just combined.
- Pour the ice cream mixture into your prepared molds. Pour any extra into mini cups or a freezer-safe container. Freeze for at least 6 hours or overnight until fully set.
- Melt the chocolate and coconut oil (or sunflower oil) together using a double boiler or in the microwave in 30-second intervals until smooth and glossy. Remove the frozen ice cream bars from the molds and dip or drizzle them with the melted chocolate to create a crisp chocolate shell. Let the coating set before serving.
- When ready to enjoy, if the ice cream is too firm, let the bars sit at room temperature for a few minutes to soften slightly. For scooped servings, transfer the container to the refrigerator for 20–30 minutes before serving.
Watch the full step-by-step video: No-Churn Coffee Cookie Ice Cream Bars
Coffee Cookie Ice Cream Bars FAQs & Tips
Homemade no-churn ice cream bars are incredibly simple, but a few small details can make a big difference in texture and flavor. Here are some of the most common questions and helpful tips to help you make perfect Coffee Cookie Ice Cream Bars every time.
Do I really not need an ice cream machine for this recipe?
That’s right — no ice cream maker needed! Whipped cream adds air and structure, while the sweetened condensed milk works as a substitute for the traditional custard base made with egg yolks, adding sweetness, richness, and a smooth texture. This helps prevent the ice cream from freezing into a solid block and keeps it easy to scoop. Just remember to chill your mixing bowl and whisk attachment in advance — it makes a big difference in both texture and whipping results.
Can I make these without an ice cream bar mold?
Absolutely. If you don’t have a mold, simply transfer the mixture to a freezer-safe container or individual cups. When ready to serve, scoop portions and drizzle them with the chocolate shell. You’ll still get that satisfying chocolate crunch in every bite.
Why add whiskey to the ice cream?
The whiskey isn’t just for flavor — alcohol helps prevent the ice cream from freezing too hard, keeping the texture creamier. If you prefer, you can skip it or substitute it with a splash of coffee liqueur for an extra coffee kick. The alcohol content is low enough that it won’t taste too strong.
Can I add extra mix-ins?
Of course! That’s the fun of homemade ice cream. Try folding in chopped nuts, caramel swirls, or extra cookie chunks for added texture. You can also sprinkle chopped nuts or cookie bits onto the chocolate coating before it sets for extra crunch.
How do I make the chocolate shell so smooth?
The coconut oil (or sunflower oil) thins the melted chocolate, allowing it to coat the ice cream smoothly and set into a crisp shell. Melt the chocolate and oil together gently over a double boiler or in the microwave in short intervals. Stir until glossy and smooth before dipping or drizzling.
How long can I store these ice cream bars?
Once fully frozen, they can be stored in an airtight container in the freezer for up to 2 weeks. To prevent freezer burn, wrap each bar individually in parchment paper or plastic wrap before placing them in a zip-top bag or container.
Any tips for serving?
If the ice cream is too firm to bite into right away, let the bars sit at room temperature for a few minutes to soften slightly. For scooped servings, transfer the container to the refrigerator for 20–30 minutes before serving. Enjoy your Coffee Cookie Ice Cream Bars with a glass of iced coffee for the perfect summer treat!