Okay, we know it’s now technically fall but here in LA it’s still pretty warm, and we’re going to continue to take advantage of that warmer weather and share a few more of our favorite ice cream recipes with you. But let’s be real, we can’t wait to make fall ice cream flavors too! Pumpkin, Sweet Potato, and more!
Today’s recipe is one of our favorites. Coffee and Oreo Ice Cream. Yup. Sweet and tangy coffee with the crunchy Oreo? Perfect combination. This was a combo we used to have when we would go to Coldstone’s after school in High School.
Back in high school I (Marlee) was super resistant to the wonderful combo of coffee and Oreo, but after years of Christie making me try it, she finally wore me down, and I’ve seen the light. It’s not only her favorite, but mine too!
Since Coldstone’s has sort of fallen off the face of the earth, we figured, why not make our own? This recipe is super simple and the result is mouth-wateringly delicious.
The tip to this ice cream, is allowing the beans to steep in the warm half and half and really allowing that coffee flavor to release into it.
TYL TIP: Though you may want to, DO NOT USE ESPRESSO BEANS. The first batch we made was SO STRONG, it was hard to eat and we had to remake it with beautiful KONA COFFEE whole beans.
Coffee and Oreo Ice Cream
- 1 1/2 Half and Half
- 1 Cup Bakers Sugar
- 1 Cup of Whole Coffee Beans
- 1 Teaspoon Vanilla
- 2 Large Eggs
- 1 Cup Heavy Cream
- 2 Sleeves Oreos (Crushed)
In a large sauce pan combine the half and half and sugar over medium heat until the sugar has dissolved. Add the coffee beans and turn off the heat, allow the beans to steep in the half and half for at least 15 minutes.
Remember, the longer the beans steep, the more coffee flavor the base will have.
Next, beat the eggs until light and fluffy. About three minutes.
After the coffee beans have soaked into the half and half mixture, strain the mixture and gently heat again.
When warmed, slowly pour about half of the half and half mixture into the eggs, whisking constantly to avoid scrambling. Pour back into the saucepan and whisk together over a medium-low heat.
Add the heavy cream, and stir until combined. When the mixture has thickened (and coats the back of a spoon) remove from heat and transfer to a heat proof jar.
Allow the mixture to cool to room temperature and then place in the fridge for at least 12 hours.
When cool, make according to your ice cream manufactures instructions. While you’re waiting crush up your Oreos if you haven’t done so already.
About five minutes or so before the ice cream is finished churning, add the Oreo pieces. Transfer to a freezer safe container and allow to freeze for an additional 2 to 3 hours. Scoop that bad boy out and enjoy.