Perfect for coffee lovers and ice cream fans alike, this recipe offers a simple yet decadent way to enjoy a frozen dessert at home. Whether served in a cone on a sunny afternoon or as a delicious after-dinner treat, Coffee Cookies ‘N’ Cream Ice Cream promises to satisfy your sweet tooth with every spoonful.
Ingredients:
- 3 cups heavy cream
- 1 (14.5 ounce) can sweetened condensed milk
- 2 cups crushed Oreos (about 20 cookies)
- 2 tablespoons instant granulated or powdered coffee
- 1/4 cup caramel sauce
Method:
In a small bowl, dissolve the instant coffee granules or powder in 1 tablespoon of hot water. Stir until completely dissolved and set aside.
In a large mixing bowl, whip the heavy cream with a hand or stand mixer until stiff peaks form. Take care not to over-whip.
In a separate bowl, pour the sweetened condensed milk into the dissolved coffee mixture. Stir until well combined.
Gently fold the crushed Oreos into the coffee condensed milk mixture.
Gently fold the whipped cream into the coffee and Oreo mixture until fully combined. Try to keep the whipped cream airy.
Drizzle the caramel sauce over the ice cream mixture and gently fold in with a spatula or spoon to create a marbled effect.
Pour the ice cream mixture into a 9×5 inch loaf tin or similar sized container. Smooth over the top with a spatula.
Cover tightly with cling film or a lid to prevent ice crystals forming. Freeze for at least 6 hours or until set.
Spoon the Coffee Cookies ‘N’ Cream ice cream into bowls or cones. Optional: drizzle with extra caramel sauce before serving.
