Coffee Cookies and Cream Ice Cream
User Reviews
5
Coffee Cookies and Cream Ice Cream
Description
The recipe blends egg yolks with a hot mixture of heavy cream, milk, sugar, espresso powder, and salt to form a custard base. Heating gently thickens the custard to a texture similar to thin pancake batter, which ensures creaminess once frozen. The custard is strained into chilled heavy cream to cool it quickly and then flavored with vanilla. After chilling in the refrigerator for several hours to overnight, the base is churned in an ice cream machine.
During or after churning, chopped or crushed Oreo sandwich cookies are folded in, providing a contrast in texture and flavor. The resulting ice cream balances the bitterness of coffee with the sweetness and crunch of cookies, creating a creamy, flavorful frozen treat.
Ingredients
- 4 large egg yolk
- 2 cups heavy cream or whipping cream
- 1 cup milk whole
- 1/2 cup granulated sugar
- 1 Tbsp instant espresso powder
- 1/4 tsp salt
- 2 tsp vanilla
- 15 Oreo sandwich cookies crushed or chopped; can use more crushed if desired
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 163mg | 54% |
| Sodium | 192mg | 8% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1047IU | 21% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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