This delightful Coffee Cookies and Cream Ice Cream recipe is your gateway to a truly indulgent dessert experience. Perfect for cooling down on a warm day or satisfying a sweet craving, it’s a straightforward way to enjoy café-quality flavors from your own kitchen.
Key Ingredients for Coffee Cookies and Cream Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons instant coffee granules or finely ground espresso powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup crushed chocolate sandwich cookies (like Oreos), plus extra for garnish
How to Make Coffee Cookies and Cream Ice Cream
Whip up this Coffee Cookies and Cream Ice Cream with ease for a dessert that’s both incredibly simple and profoundly satisfying. Its rich, creamy texture, infused with robust coffee and delightful cookie crumbles, makes every spoonful a moment of pure bliss. This recipe takes approximately 20 minutes of active prep time, plus chilling and churning time, promising a rewarding homemade experience.
Step-by-Step Instructions
- Infuse the Cream with Coffee: In a medium saucepan, combine the heavy cream and whole milk. Add the instant coffee granules or finely ground espresso powder. Heat the mixture over medium heat, stirring occasionally, until it’s just simmering around the edges. Do not let it boil. Remove from heat, cover, and let it steep for about 15-20 minutes to allow the coffee flavor to fully infuse into the cream.
- Whisk the Yolks and Sugar: While the cream is steeping, in a separate medium bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture is pale yellow and slightly thickened.
- Temper the Egg Yolks: Slowly and gradually, ladle about half a cup of the warm, coffee-infused cream mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gently raises the temperature of the egg yolks to prevent them from scrambling.
- Combine and Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining coffee-infused cream. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (forming a thin layer that holds its shape when you draw a line through it with your finger). This usually takes about 5-8 minutes. Do not let the custard boil, as this will cause it to curdle.
- Strain and Chill the Base: Once thickened, immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Chill Your Ice Cream Maker: Prepare your ice cream maker according to the manufacturer’s instructions. This usually involves freezing the bowl for at least 24 hours beforehand.
- Churn the Ice Cream: Pour the chilled custard base into your ice cream maker and churn until it reaches a soft-serve consistency. This typically takes about 20-30 minutes, depending on your machine.
- Add the Cookies: During the last 5 minutes of churning, gradually add the crushed chocolate sandwich cookies to the ice cream maker. Continue to churn until the cookies are evenly distributed throughout the ice cream.
- Harden the Ice Cream: Spoon the churned ice cream into a freezer-safe container. If desired, sprinkle a few extra crushed cookies on top. Cover tightly with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm, before serving.
Why You’ll Love This Coffee Cookies and Cream Ice Cream
Prepare to fall head over heels for this Coffee Cookies and Cream Ice Cream! Its star feature is the irresistible duo of rich, bold coffee and creamy, satisfying chocolate cookie pieces, creating a flavor and texture sensation that’s simply divine. Unlike store-bought versions, making this at home offers incredible cost savings, allowing you to enjoy a gourmet dessert without the hefty price tag. The delightful crunch of the cookies against the smooth, coffee-infused ice cream is a match made in dessert heaven, offering a sophisticated yet comforting treat.
This homemade wonder is so much more than just ice cream; it’s an experience. Imagine the aroma of freshly brewed coffee meeting the sweet crunch of your favorite cookies, all in a velvety smooth base. It’s a flavor combination that rivals even the most popular café offerings. So, ditch the pre-packaged pints and treat yourself to this unbelievably delicious Coffee Cookies and Cream Ice Cream. Your taste buds will thank you, and your wallet will too.
Storing and Reheating Tips
To keep your delicious Coffee Cookies and Cream Ice Cream at its best:
- Refrigerator: Ice cream is not meant to be stored in the refrigerator for extended periods. Any time spent at warmer temperatures will begin to melt and refreeze, negatively impacting its texture. It’s best to keep it frozen.
- Freezer: For optimal freshness and texture, store your homemade ice cream in an airtight, freezer-safe container. Press plastic wrap directly onto the surface of the ice cream before sealing the container to help prevent ice crystals from forming. Properly stored, Coffee Cookies and Cream Ice Cream can be enjoyed for up to 2-3 weeks.
- Reheating: Ice cream does not need to be reheated. If it has softened slightly, simply return it to the freezer for an hour or two until firm again.
- Freezing for Future: If you find yourself with leftovers you can’t finish within the recommended timeframe, you can definitely freeze it. Ensure it’s in an airtight container, and while it might develop a slightly icier texture over time, it will still be a delightful treat.
Final Thoughts
This Coffee Cookies and Cream Ice Cream is a testament to how simple ingredients can create extraordinary flavors. Give it a try this weekend; you’ll discover a truly satisfying and deeply delicious homemade dessert that’s both easy to make and a joy to eat.
Coffee Cookies and Cream Ice Cream
Ingredients
Equipment
Method
- Infuse the Cream with Coffee: In a medium saucepan, combine the heavy cream and whole milk. Add the instant coffee granules or finely ground espresso powder. Heat the mixture over medium heat, stirring occasionally, until it’s just simmering around the edges. Do not let it boil. Remove from heat, cover, and let it steep for about 15-20 minutes to allow the coffee flavor to fully infuse into the cream.2 cups heavy cream, 1 cup whole milk, 2 tablespoons instant coffee granules or finely ground espresso powder
- Whisk the Yolks and Sugar: While the cream is steeping, in a separate medium bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture is pale yellow and slightly thickened.3/4 cup granulated sugar, 4 large egg yolks, 1/2 teaspoon salt
- Temper the Egg Yolks: Slowly and gradually, ladle about half a cup of the warm, coffee-infused cream mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gently raises the temperature of the egg yolks to prevent them from scrambling.
- Combine and Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining coffee-infused cream. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (forming a thin layer that holds its shape when you draw a line through it with your finger). This usually takes about 5-8 minutes. Do not let the custard boil, as this will cause it to curdle.
- Strain and Chill the Base: Once thickened, immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract
- Chill Your Ice Cream Maker: Prepare your ice cream maker according to the manufacturer’s instructions. This usually involves freezing the bowl for at least 24 hours beforehand.
- Churn the Ice Cream: Pour the chilled custard base into your ice cream maker and churn until it reaches a soft-serve consistency. This typically takes about 20-30 minutes, depending on your machine.
- Add the Cookies: During the last 5 minutes of churning, gradually add the crushed chocolate sandwich cookies to the ice cream maker. Continue to churn until the cookies are evenly distributed throughout the ice cream.1 cup crushed chocolate sandwich cookies (like Oreos)
- Harden the Ice Cream: Spoon the churned ice cream into a freezer-safe container. If desired, sprinkle a few extra crushed cookies on top. Cover tightly with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm, before serving.