Coffee cookies and cream ice cream takes two favorite flavors and combines them into summer’s best dessert ever. We’ll take a double scoop!
coffee cookies and cream ice cream’s a new favorite
Coffee and cookies and cream is a power couple if there ever was one. If you’re going to go to the trouble to make homemade ice cream, you might as well go for the gold and dream up the best flavor you can imagine.
Right after chocolate and vanilla, cookies and cream is always right up there in the official top favorite flavors…there’s something about all those crumbled cookies and those dark crumbs mingling with the sweet vanilla cream, it’s hard to beat. But guess what? I’ve just gone and made it better 🙂
coffee cookies and cream ice cream ingredients
- cream ~ buy heavy or whipping cream, they’re interchangeable.
- milk ~ whole milk is best.
- sugar ~ the cookies are sweet but you need a little more for the ice cream. Did you know that sweet flavors are blunted by cold? Ice creams, popsicles, and other frozen desserts often need a little extra dose of sweet.
- eggs ~ this is a custard based ice cream recipe, which means it freezes up super creamy and luscious. Don’t be afraid of the simple stovetop process of making the custard, it’s foolproof.
- Oreo® cookies ~ or your favorite generic, but I like the real deal. You can use any of the varieties from thin to super stuff.
- instant espresso ~ this is instant espresso powder, not ground coffee beans.
the process for making ice cream with crumbled cookies
- Make a simple custard on the stove with cream, milk, eggs, and sugar. Chill the mixture until cold, or, let it sit overnight in the fridge, like I do.
- Turn on your ice cream machine and pour the custard right in.
- Let the ice cream churn until it’s almost finished (the process is unbelievably quick, my Cuisinart machine takes just 15-20 minutes.) Add the crumbled cookies into the machine and let them get completely incorporated.
- When the ice cream is ready, transfer to a freezer container and freeze until scoop-able, at least 3-4 hours or more.
make cookie flavored ice cream with any cookie!
Did you know you can do this with just about any cookie you love? Just crumble them up and add at the end of the churning process.
did you come for the ice cream?
- No Churn Bailey’s Ice Cream
- Black Raspberry Ice Cream
- Homemade Rhubarb Ice Cream
- Fresh Mint Chip Ice Cream
- Honey Ice Cream Recipe
- Honey Vanilla Frozen Yogurt
- Manhattan Cocktail Ice Cream
or did you come for the coffee?
- Homemade Coffee Pudding
- Easy Cold Brew Icebox Pie
- How To Make Whipped Coffee (Korean Dalgona)
- Chocolate Espresso Chip Cookies
- Black Coffee Ice Cream
- The Hummer Cocktail
Coffee Cookies and Cream Ice Cream
- 4 large egg yolks
- 2 cups heavy or whipping cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 Tbsp instant espresso powder
- 1/4 tsp salt
- 2 tsp vanilla
- 15 Oreo sandwich cookies, crushed or chopped. Note: you can use more crushed cookies if you like.
- Whisk the egg yolks in a small bowl until smooth, and set aside.
- Pour one cup of the heavy cream into the bowl you plan to chill the ice cream mixture in, and set a strainer over it.
- Put the rest of the heavy cream, milk, sugar, espresso powder, and salt in a saucepan and whisk to combine. Heat over medium heat until steaming and just starting to bubble around the edges, stirring often.
- Pour some of the hot milk mixture over the egg yolks, whisking it in while you pour. Then pour the egg mixture back into the saucepan and return to the heat.
- Whisking constantly, continue to heat the custard until it thickens. Don't allow it to boil. It will not get super thick like a pudding, but more like a thin pancake batter.
- Once thickened, pour the custard through the strainer you set over the heavy cream.
- Add the vanilla extract and stir everything together. Chill in the fridge at least 6 hours or overnight.
- Churn the ice cream in your ice cream machine according to the manufacturer's instructions. In the very last minute or two of churning, add the crumbled cookies and allow them to become completely incorporated into the ice cream.
- Turn the ice cream into a freezer safe container and freeze for a few hours until it becomes scoop-able.