Coffee Oreo Ice Cream
Rich Espresso with Oreos and touch of Sea Salt
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!