The other day I posted a photo from this wonderful ice cream shop on our trip back east asking which flavor you’d pick and was kind of shocked by how many people said Coffee Oreo Ice Cream because I didn’t even SEE THAT FLAVOR. I was paralyzed by all of the choices!
View this post on Instagram
(For the record, I tried a scoop of Samoa and Biscoff & Coffee)
I probably would have picked Coffee Oreo Ice cream if they let me try it! This whole COVID thing has ruined the ice cream sample game. *big sigh*
Do you know who loves both coffee ice cream and cookies and cream? COOPER! I figured we should celebrate the last week of Summer together at home with ice cream that everyone wanted to try.
MY FRIENDS, this recipe did not disappoint. My child gave me an unsolicited hug yesterday morning because I am awesome and make him Coffee Oreo Ice Cream just for fun! How awesome is that?!
Ingredients to gather:
The first thing we need to do is make a slurry with a bit of milk and cornstarch.
We also get our cream cheese prepped for later.
In a saucepan, we heat up the milk, cream, sugar, corn syrup and salt and bring it to a boil.
Then we steep the coffee in the hot cream.
After 5 minutes we have our coffee base. Now we must strain out all of the grounds!
I used a nut milk bag for this process. Made it super easy to clean up too.
Now we put the mixture back on the stove and add in our slurry and stir to thicken it up.
Mix some of that coffee base into the cream cheese and then transfer it to the base.
After everything is mixed, we let the mixture sit for a few minutes to cool. Then we transfer it to a plastic storage bag and it gets an ice bath to cool off.
After a trip to the ice cream maker, we have coffee ICE CREAM!
But wait! We aren’t done. Let’s stir in the Oreo chunks.
Transfer the ice cream to a container- this is my favorite ice cream container.
It keeps everything fresh and it’s easy to scoop from!
Cooper’s first bite…
IT WAS PURE LOVE! LOOK AT THAT RAINBOW!
I hope you enjoy this Coffee Oreo Ice Cream as much as we did in the Benjamin household!
tools used:
ice cream maker
ice cream scooper
ice cream container
Coffee Oreo Ice Cream
makes 8 servings
recipe adapted from Jeni’s Splendid Ice Cream
- 2 1/2 cups whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 3 tablespoons light corn syrup
- 1/4 cup coffee beans, coarsely ground (use dark roast!)
- 1.5 oz. (3 tablespoons) cream cheese
- 12 oreo cookies, smashed into chunks
In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk, cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, remove from the heat and add in the ground coffee. Let steep for about 5 minutes. Strain the coffee through a strainer with a layer of cheesecloth (I used a nut milk bag!). Discard the grounds and return the mixture to the saucepan. Stir in the slurry and bring to a boil over medium-high heat, cook until slightly thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk cream cheese into the remaining milk mixture until well combined.
Let mixture cool for at least 5 minutes and transfer into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Add the crushed Oreos to the maker at the end of the cycle and stir until well combined- no longer than a minute. Transfer ice cream to a storage container and freeze for at least 2 hours before serving. Serve with an Oreo for good measure!
