Coffee 'N Cookies 'N Cream Ice Cream

[Photograph: Max Falkowitz]

This recipe blends fragrant, creamy Tahitian vanilla bean with ground coffee for a sweet, rich, coffee-tinged base for crushed Oreos.

Coffee 'N Cookies 'N Cream Ice Cream

About This Recipe

Yield:Serves 8 (makes 1 quart)
Active time:45 minutes
Total time:1 hour, 45 minutes (plus an overnight chill)
Special equipment:ice cream machine
This recipe appears in: Scooped: Coffee 'N Cookies 'N Cream Ice Cream


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 Tahitian vanilla bean, split and scraped
  • 4 teaspoons finely ground coffee
  • 7 egg yolks
  • 1/2 cup plus 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups crushed Oreo sandwich cookies, storebought or homemade


  1. 1

    Bring cream and milk to a simmer in a heavy saucepan. Stir in vanilla bean, cover, and let steep for 30 minutes. Remove vanilla pod and reserve for another use. Return dairy to a simmer and whisk in ground coffee. Heat on a bare simmer for 5 minutes, stirring frequently.

  2. 2

    In a bowl, whisk egg yolks and sugar together until pale in color and thick. Ladle about 1/3 of dairy into egg yolks, whisking constantly, then transfer yolk mixture back to saucepan.

  3. 3

    Cook on low heat, whisking frequently, until custard coats the back of a spoon but a swiped finger leaves a clean line. Add vanilla extract and salt, then strain into an airtight container and chill overnight.

  4. 4

    The next day, churn ice cream according to manufacturer's instructions. Quickly stir in Oreos, then transfer to freezer to chill for several hours before serving.


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