Coffee Oreo Ice Cream
This creamy Coffee Oreo Ice Cream has a rich espresso and chocolate pairing that is so delicious!
The Facts
It is important to note this recipe is made utilizing an ice cream maker. We currently use the Cuisinart Ice Cream Maker; it works great and makes the process of making homemade ice cream so easy! The most important part of making homemade ice cream is to plan ahead. Depending on your ice cream maker, it may require the ice cream bowl to be frozen for 24 hours prior. We always use ours, clean it, and put it back in the freezer so it is always ready to go. If you do not have extra freezer space, make sure to account for the extra time to get the bowl frozen. There is also time after the ice cream is initially made that it needs to set in the freezer for ideally another 2-3 hours. This Coffee Oreo Ice Cream is one of the first of our yummy homemade ice cream variations with more to come!
There are the 3 important parts that make this ice cream so delicious. The first being the type of coffee being added in and the quantity. The coffee needs to be instant espresso powder, not just any instant coffee powder. Espresso has a stronger and deeper flavor than regular coffee. We need the strength of espresso powder to have a prevalent coffee flavor in all the milk and cream that makes up the ice cream base.
The next key part is the Oreos. We mix in the Oreos at the beginning and again at the end. The first portion requires us to remove the Oreo filling and just process the cookie part down to a “cookie dust.” If we blend it down with the filling, it will give the ice cream an odd texture and that film on the roof of your mouth that no one likes. At the end, we simply hand crumble some additional Oreos for texture and Oreo bites.
The final part that really makes this ice cream better than the rest is the add in of ¾ tsp Coarse Sea Salt with the other mix-ins. This touch of salt helps amplify the coffee and Oreo flavors.
Coffee Oreo Ice Cream
Ingredients
- 1 1/2 cups Whole Milk
- 1 1/8 cups Granulated Sugar
- 3 tbsps Instant Espresso Powder
- 3 cups Heavy Cream
- 1 tsp Vanilla Extract
- 9 Oreos
- 5 Oreos for mix-ins
- 3/4 tsp Coarse Sea Salt
- 1/2 cup Dark Chocolate Chunks optional
Instructions
- Remove the filling of the 9 Oreos. Using a blender or food processor to process the Oreos down to a fine texture or "cookie dust."
- In a medium mixing bowl, use a stand mixer on low speed or whisk to combine the 1 1/2 cups Milk, 1 1/8 cups Granulated Sugar and 3 tbps Espresso Powder until the sugar is dissolved, about 1 to 2 minutes. Stir in the 3 cups Heavy Cream, 1 tsp Vanilla Extract, and the Oreo cookie dust.
- Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 minutes. Add the 3/4 tsp Sea Salt, 5 Oreos (broken down into to large chunks), and 1/2 cup Dark Chocolate to the mixture during the last 5 minutes in the machine.
- Pour the now slightly firm ice cream into a freezer-safe container. Freeze for 2-3 hours to achieve a firmer texture and enjoy!