What’s better than cookie and cream ice cream? Coffee cookies and ice cream! This recipe features a rich coffee-flavored custard base, Oreo cookies, and a touch of rum to amp up the flavor.
BE PICTURED IN; CHARACTERIZED IN:
Some things made with delicious results in the exuberance of our youth, when made again 10 or 20 years later, don’t quite live up to the blissful memory.
It’s as good as my dear friend Heidi H. remembers making it with friends decades ago in an old-fashioned hand-cranked ice cream maker.
Heidi and I recently made this ice cream together using the new ice cream maker I got her for her birthday. She will tell you that I was a bit skeptical at first. “Are you sure that wasn’t a good thing just because you all enjoyed the rum you added?”
At first taste I was immediately converted. This is a great ice cream combo. Omit the rum if you must, but leave it in if you can; its aroma addition is important.
Note that in this recipe, the Oreo cookies are added before making the ice cream, so they almost completely dissolve into the ice cream. If you like, you can fold them in after the ice cream is made.
Prepare perfect ice cream
Learn how to make perfect ice cream with David Lebovitz’s brilliant book The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, the source of the basic ice cream recipe used here.
Why use rum in ice cream?
Simply put, the taste of golden rum makes this ice cream stand out. It’s there solely for its flavor, but it doesn’t overwhelm the ice cream. It’s not necessary to make the ice cream smooth and creamy, as the custard base takes care of that, with or without the addition of alcohol.
If you prefer not to use the rum, that’s fine. You can substitute a tablespoon of real vanilla extract for the rum. Or just leave out the rum without a substitute. The ice cream will still be satisfyingly tasty.
More Homemade Ice Cream Recipes to make!
- S’mores ice cream
- chocolate ice cream
- Coffee Bourbon Chocolate Chip Ice Cream
- Mint Chocolate Chip Ice Cream
- Coffee Heath Bar Ice Cream
From the editors of Simply Recipes
Coffee Oreo Ice Cream
Do not use brewed coffee in this recipe. This changes the consistency of the ice cream.
ingredients
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2 cups heavy creamdivided
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1 Cup milk
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2/3 cups sugar
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prize kosher salt
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4 teaspoon instant coffee
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6 big egg yolk
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10 Oreo Cookiescrushed
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2 tablespoon golden rum
method
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Pour the coffee over the cream, then add the milk and sugar:
In a medium saucepan over medium-high heat, heat 1 cup heavy cream, milk, sugar, and a pinch of salt until steaming, but not boiling. Stir in the instant coffee until dissolved.
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Prepare an ice bath:
Pour the remaining 1 cup heavy cream into a medium sized metal bowl. Place in an ice water bath in a larger bowl. Place a mesh strainer over the bowls. Put aside.
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Temper eggs:
In a separate bowl, whisk the egg yolks. Slowly pour the heated milk, creamer, and coffee mixture into the yolks, whisking constantly so the yolks are tempered by the warm milk, but not cooked. Put the warmed egg yolk back into the saucepan.
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Cook the pudding:
Over medium-high heat, stir the mixture constantly with a flat-bottomed heatproof spatula, scraping the bottom as you stir, until the mixture thickens and covers the spatula so you can run your finger over the coating and the coating doesn’t run. Be patient. This step can take 5 to 10 minutes.
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Strain into chilled cream, then refrigerate:
Pour the pudding through the sieve and stir into the chilled cream. Chill the mixture thoroughly in the refrigerator (several hours) or simply place the bowl of cream in a new ice bath.
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Churn with rum and Oreos:
When it’s completely chilled and ready to pour into your ice cream maker, add the rum and shredded Oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker’s directions.
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Freeze the ice cream until firm:
Transfer the mixture to a plastic container and freeze until set, at least 6 hours.
Consume the ice cream within the first few days if you want a creamy texture. It can form ice crystals within a few days as it contains no stabilizers.
| nutritional information (per serving) | |
|---|---|
| 427 | calories |
| 29g | Fat |
| 33g | carbohydrates |
| 8g | protein |
