The title says it all. How could you go wrong with coffee oreo ice cream? It was a dairy holiday, with the weather warming up. Ice cream had to make it on the menu. I first sampled this flavor either at Sebastian Joe’s in Minneapolis, or Max & Mina’s in Queens. Either way, it’s the perfect flavor combo and I was determined to make it my own.
Around 5 years ago, I received this handy dandy Cuisinart ice cream maker as a token of appreciation for doing some product research stuff. I used to do various focus groups and product testing in my “free time.” My love of kitchen appliances brought me this baby. I think I can count on my hands the number of times I have actually used this appliance. It averages out to two times a summer. Making ice cream is so easy. Not necessarily cheaper than buying it though. Still, it’s wonderful when it’s homemade and Shavuot calls for yummy, delicious, homemade ice cream.
- 1 cup milk
- ¾ cup sugar
- 3 teaspoons instant espresso powder
- ¼ cup very strong coffee/espresso (ice cold)
- 2 cups heavy cream
- 2 teaspoons vanilla extra
- broken up sandwich cookies (I used Trader Joe's chocolate Joe Joe's) - About 20 or so, maybe more.
- In a bowl, whisk the milk, sugar, coffee, and espresso powder to combine.
- Whisk in the heavy cream and the vanilla.
- Pour into the ice cream maker. Turn the machine on.
- Let it run a good 20 minutes.
- Watch it thicken up and turn into ice cream.
- Toss in the cookie pieces. Let it run another 5-10 minutes.
- When done, it will be like soft ice cream. Think Carvel. You can enjoy it now, or you can let it freeze and harden a bit more. Enjoy!
