Cue all the exclamation points: coffee oreo ice cream is here!!
YES I did say coffee oreo ice cream. Oh my gosh.
I don’t need any other dessert for the rest of the summer.
One might surmise that I’m just a weeeee bit obsessed with coffee ice cream. I’ve rambled on and on about it before, but long (like, LONG) before I ever loved coffee, I loved coffee ice cream. I even wrote a whole post about that.
Coffee ice cream is super nostalgic for me. It was the only ice cream that my grandparents even had in the fridge. I always loved the smell of coffee and the taste of coffee ice cream, so loving actual coffee wasn’t that crazy for me. It just took a while.
I love coffee ice cream so much that this is the THIRD coffee ice cream recipe here on the blog. I might be nuts.
But varieties of coffee ice cream make me so happy.
I started with the vietnamese coffee ice cream. That is ridiculously good. It’s so soft and creamy. And it reminds me – this recipe down below uses sweetened condensed milk, but not an entire can. If you have some leftover, add it to your iced coffee for the next few days until the can is gone.
The next variety I’ve made is my lavender latte ice cream. Oh my word. If you’re a lavender dessert freak like I am (I don’t particularly love the scent, as florals have always made me sneeze, but I love lavender mixed with sugar!), this ice cream is for you. It’s incredible.
And while you’re at it, just make my lavender vanilla syrup for iced coffee at home.
SO it’s only natural that I’d trash up coffee ice cream with oreos! One of our ice cream chains has coffee oreo ice cream, and back when our stay-at-home orders started, we went there every other week or so and let the kids eat ice cream in the back of my car. I couldn’t resist the coffee oreo ice cream and it was so delicious that I knew I had to make it at home.
Side note: this ice cream chain was also my first job when I turned 16 and not only did I come home smelling like actual ice cream, my job was to make the waffle cones where I promptly burnt off all of my finger tips each shift. It was a super fun job, but slow during the day hours, except for what we assumed was an affair that happened in the parking lot twice a week. I also ate so much banana cream pie ice cream that it was forever cemented in my brain as one the best flavors ever, and I developed my own recipe for it in The Pretty Dish!
Just when you thought I was over rambling about pointless things on this blog…
This is another no churn ice cream recipe (I have lots right here) and the method is foolproof. Whip some cream, stir in your ingredients (there are only six, if we’re counting the pinch of salt) and freeze it for a few hours. Or overnight.
It’s so simple. And a great easy dessert! Also fun for the kids to help with. And fun to eat straight from the freezer.
And bonus recipe: you can make a plain old cookies and cream ice cream (Eddie’s favorite) by leaving out the espresso powder here and increasing the vanilla a little bit. I actually added in one tablespoon of vanilla bean paste when I made it for Eddie again last week. Coffee is not his friend, you know.
Here we are with the best ice cream to come out of summer!
Coffee Oreo Ice Cream
Yield: 1 quart of ice cream
This coffee oreo ice cream is SO easy! We use a no churn method with six ingredients that comes together quickly. Such a delish summer treat!
- 15 oreo cookies, plus a few extra for topping
- 1 ½ cups cold heavy cream
- ⅔ cup sweetened condensed milk
- 3 tablespoons expresso powder
- 2 teaspoons vanilla extract
- pinch of salt
Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, espresso powder, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the crushed oreo cookies, stirring until combined.
Pour the mixture in a 9×5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top!
Freeze for at least 6 hours before scooping and serving.
Double scoop please!
Link to the original: Original Source Link