Coffee 'N Cookies 'N Cream Ice Cream Recipe

Coffee 'N Cookies 'N Cream Ice Cream Recipe

[Photograph: Max Falkowitz]

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

  • Yield:Serves 8 (makes 1 quart)
  • Active time: 1 hour
  • Total time:5 to 6 hours, or overnight


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 Tahitian vanilla bean, split and scraped
  • 7 egg yolks
  • 1/2 cup plus 2 tablespoons sugar
  • 4 teaspoons medium grind coffee
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt, or to taste
  • 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.

  2. 2.

    In a bowl, whisk egg yolks, sugar, and coffee 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.

    Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.

  4. 4.

    Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, adding Oreos in last minute of churning, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.