Coffee, chocolate, and Oreos in ice cream form. What else can you ask for? This mocha Oreo ice cream is rich, creamy, and extremely indulgent!
So one thing you should know about me is that I love coffee. I’m fine with regular brewed coffee with some cream, but I especially love my espresso and lattes. My go-to latte is a mocha because if I can make coffee better by combining it with chocolate, why not? Fun fact: I actually used to be a barista for a little while when I was a broke college graduate, so I ended up learning a lot about how to make great coffee.
In the beginning of the COVID-19 pandemic and quarantine, I actually bought myself the Breville Barista Express espresso machine since I couldn’t do my usual coffee runs. My then-boyfriend (now-husband) really loves my latte creations, which brings me to this recipe.
My husband got me an ice cream maker for Christmas because he’s an enabler, so clearly I had to start using it. When I asked him what I flavor I should start with, he had the brilliant idea of a mocha ice cream using one of our favorite espresso beans (Diesel from Atomic Coffee Roasters). However, I like different textures in my ice cream, so I thought it’d be awesome to add Oreo chunks.
“Ice cream is a food group, right?”
Tools you’ll need
- 242 g cold whole milk
- 150 g white sugar
- 2 tbsp espresso powder (or instant coffee)
- 2 tbsp Dutch cocoa powder
- 462 g cold heavy cream
- 1 tsp vanilla bean paste (or vanilla extract)
- 2 tbsp Bailey's (or any coffee liqueur)
- 5-7 Oreo cookies, broken into chunks
- Heat up about 4 tbsp of the milk and mix in the espresso and Dutch cocoa powder. Stir in until fully incorporated.
- Mix the rest of the whole milk with the sugar.
- Add the espresso mixture using a sieve to minimize the graininess.
- Stir in the heavy cream, vanilla, and Bailey's.
- Churn for about 20 minutes (or until soft serve consistency) in your ice cream maker according to the manufacturer's directions.
- About a minute before the end of the churn, stir in your Oreo chunks.
- Put into a freezer-safe container and freeze for at least 6 hours.
- Let it sit on the counter for at least 10 minutes prior to serving
Since this is not a custard-based ice cream, adding the liqueur will help ensure your ice cream isn't rock hard after freezing.
THIS. ICE. CREAM. IS. DELICIOUS. Seriously. Y’all gotta try it! The hubby definitely approved, so much so that he was kind enough to be my hand model for the shots. If you end up making it, let me know how it goes in the comments!