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Coffee Cookies and Cream Ice Cream Recipe

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★★★★★

4.6 from 138 reviews

This Coffee Cookies and Cream Ice Cream combines rich espresso flavor with creamy homemade custard and crunchy Oreo cookie pieces for a deliciously indulgent dessert. Made from scratch using fresh egg yolks, heavy cream, and a touch of vanilla, this ice cream is perfectly balanced with just the right amount of sweetness and texture. The espresso powder infuses the mix with a bold coffee taste while the cookies add delightful creaminess and crunch, making it an irresistible treat for coffee and cookie lovers alike.

Ingredients

Scale

Custard Base

  • 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 extract

Mix-ins

  • 15 Oreo sandwich cookies, crushed or chopped (more if desired)

Instructions

  1. Prepare the egg yolks: Whisk the egg yolks in a small bowl until smooth and set aside. This will form the base of your custard and help thicken the ice cream.
  2. Set up chilling bowl: Pour 1 cup of the heavy cream into the bowl where you plan to chill the ice cream mixture later, and place a fine mesh strainer over it, ready for straining the hot custard.
  3. Heat the dairy mixture: In a saucepan, combine the remaining 1 cup heavy cream, whole milk, sugar, espresso powder, and salt. Whisk until fully combined and heat over medium heat. Stir often until the mixture is steaming and just starting to bubble at the edges.
  4. Temper the egg yolks: Gradually pour some hot milk mixture into the whisked egg yolks while continuously whisking to gently raise their temperature. Then return the yolk mixture back to the saucepan with the rest of the milk mixture.
  5. Cook the custard: Over medium-low heat, whisk constantly to prevent curdling as the custard thickens slightly. Do not allow the mixture to boil; it should thicken to a consistency similar to thin pancake batter.
  6. Strain the custard: Pour the thickened custard through the strainer set over the chilled heavy cream in your bowl to remove any cooked egg bits, blending it into the cream smoothly.
  7. Add flavoring and chill: Stir in the vanilla extract, mix thoroughly, then refrigerate the custard mixture for at least 6 hours or overnight to chill completely and develop flavors.
  8. Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. During the final minute or two, add the crushed Oreo cookies, allowing them to evenly incorporate into the creamy mixture.
  9. Freeze to set: Transfer the churned ice cream to a freezer-safe container and freeze for several hours until firm enough to scoop comfortably.

Notes

  • Use high-quality instant espresso powder for the best coffee flavor.
  • Ensure the custard doesn’t boil to avoid curdling.
  • Chilling the custard overnight enhances flavor and texture.
  • Adjust the amount of crushed cookies according to your preference for texture.
  • Use a fine mesh strainer to get a smooth custard base.
  • If you don’t have an ice cream maker, freeze the mixture in a container and stir every 30 minutes until set.

Keywords: coffee ice cream, cookies and cream, homemade ice cream, espresso ice cream, Oreo ice cream, custard-based ice cream, coffee dessert

Find it online: https://annakocht.com/coffee-cookies-and-cream-ice-cream-recipe/