Clean recipe · theviewfromgreatisland.com
Coffee Cookies and Cream Ice Cream
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!
Original recipe: theviewfromgreatisland.com
- Yield:
- 8 servings
- Prep:
- 15 min
- Total:
- 555 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 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.
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.