Hi everyone! I’m Cassandre, and today on Caramel Loafing, I’m sharing an adorable and super tasty frozen treat: Coffee Cookies Ice Cream Bar (Coffee Ice Cream Crunch Bar).
Ice cream is one of the most loved desserts of summer, and this recipe not only introduces a fresh, delightful new flavor but also shows you how to make single-serve ice cream bars at home — no ice cream machine needed!
For the ice cream base, you’ll use six simple ingredients to create a rich and layered flavor. It only takes 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 with a homemade chocolate shell. It’s so satisfying and fun!
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. Drizzle on the same chocolate sauce for that crisp chocolate coating — 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 flavors — making these bars with your kids is the perfect summer activity. Homemade ice cream bars are truly super easy — anyone can do it!
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, plus a cool and zesty Lemon Sorbet, and America’s favorite rich and creamy shake: Shake Shack Chocolate Milkshake (Black & White Shake).
Coffee Cookies Ice Cream Bar Recipe
Ingredients
Mold size: 4 ice cream bar molds (60ml each) + 4 mini cups (140ml each)
Yield: Makes about 8–10 servings
☞ Coffee Ice Cream Crunch Bar
- Heavy cream 200g (7 oz)
- Sweetened condensed milk 136g (4.8 oz)
- Milk 40g (1.4 oz)
- Instant espresso powder 5g (0.18 oz)
- Whiskey 6.5g (0.23 oz)
- Oreo cookies, 4 pieces, cream filling removed
☞ Chocolate Coating
- Chocolate 200g (7 oz)
- Coconut oil or sunflower oil 40g (1.4 oz)
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. If the coffee won’t dissolve in cold milk, warm it slightly to help it blend.
- Add the condensed milk and whiskey to the coffee-milk mixture. Stir well and chill in the fridge until ready to use.
- Remove the cream filling from the Oreo cookies and break the cookies into small pieces.
- Pour the heavy cream into a metal mixing bowl that’s been chilled in the freezer (this is especially important in warm weather). Using an electric mixer, whip the cream to stiff peaks — be 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 ice cream molds. Any extra can be poured into mini cups or a freezer-safe container. Freeze for at least 6 hours or overnight until fully set.
- When ready to enjoy, if the ice cream is too hard to scoop, let it sit in the fridge for 20–30 minutes (time may vary depending on your freezer setting) to soften slightly.
Watch the full step-by-step video: Coffee Cookies Ice Cream Bar
Coffee Cookies Ice Cream Bar FAQs & Tips
Homemade no-churn ice cream bars are super simple, but a few small details can make a big difference in taste and texture. Here are some of the most common questions and helpful tips so you can make perfect Coffee Cookies 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 like a stand-in for the traditional custard base made with egg yolks — adding sweetness, richness, and a smooth texture. This helps keep the ice cream from freezing into a hard block and makes it easy to scoop. Just remember to chill your mixing bowl and whisk attachment in advance — it really helps the whipping process and texture turn out best.
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 out portions and drizzle them with the chocolate shell. You’ll still get that satisfying chocolate crunch with each bite.
Why add whiskey to the ice cream?
The whiskey isn’t just for flavor — alcohol helps prevent the ice cream from freezing rock hard, keeping the texture creamier. If you prefer, you can skip it or substitute with a splash of coffee liqueur for an extra coffee kick. The alcohol content is low enough that it won’t be 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 more cookie chunks for different textures. You can also sprinkle chopped nuts or cookie bits into the chocolate coating before it sets for an extra crunch.
How do I make the chocolate shell so smooth?
The coconut oil (or sunflower oil) thins the melted chocolate so it coats the ice cream smoothly and cracks into a nice shell. Just melt the chocolate and oil together gently over a double boiler or in the microwave in short bursts. Stir until glossy and smooth before dipping or drizzling.
How long can I store these ice cream bars?
Once frozen solid, they’ll keep well in an airtight container in your freezer for up to 2 weeks. To prevent freezer burn, wrap each bar individually in parchment paper or plastic wrap before storing in a zip-top freezer bag or container.
Any tips for serving?
If the ice cream is too hard to bite right away, let the bars sit at room temperature for a few minutes to soften slightly. For scooped servings, move the container to the fridge for 20–30 minutes before scooping. Enjoy your Coffee Cookies Ice Cream Bars with a cup of iced coffee for a delicious summer treat!