Description
Creamy homemade coffee ice cream loaded with chunks of chocolate sandwich cookies. This rich frozen dessert balances bold coffee flavor with sweet crunchy cookie bites in every spoonful.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup strong brewed coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 chocolate sandwich cookies, roughly chopped
Instructions
- In a saucepan heat heavy cream, whole milk, and granulated sugar over medium heat until warm but not boiling.
- In a separate bowl whisk egg yolks until smooth.
- Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper them.
- Return the tempered egg mixture to the saucepan and cook gently over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in strong brewed coffee, vanilla extract, and salt.
- Strain the mixture into a clean bowl and refrigerate until completely chilled.
- Churn the chilled mixture in an ice cream maker according to manufacturer instructions.
- During the final minutes of churning, add the chopped chocolate sandwich cookies.
- Transfer to a freezer safe container and freeze for at least 4 hours before serving.
Notes
- Make sure the custard does not boil to prevent curdling.
- Chill the base thoroughly before churning for the creamiest texture.
- Add cookies at the end of churning to keep them from becoming too soft.
- Store in an airtight container in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 170mg
Keywords: coffee cookies and cream ice cream, homemade coffee ice cream, cookies and cream dessert, coffee ice cream recipe, frozen coffee dessert