Description
A rich and indulgent Coffee Oreo Ice Cream blending the deep flavors of espresso with the crunch of Oreos, perfect for any occasion.
Ingredients
Scale
- 15 g espresso powder (instant coffee granules)
- 1 tablespoon boiling water
- 397 ml condensed milk (14oz/1 can)
- 480 ml double cream (heavy cream)
- 1 tsp vanilla extract
- ½ tsp fine salt
- 140 g crushed Oreos (approximately 20 Oreo sandwich cookies)
Instructions
- Dissolve the espresso powder in a mixing bowl with 1 tablespoon of boiling water until fully dissolved.
- Add the condensed milk and mix until smooth and creamy.
- Incorporate the heavy cream, vanilla extract, and salt, then whip the mixture until soft peaks form.
- Gently fold in ¾ of the crushed Oreos into the whipped cream mixture.
- Transfer to a freezer-safe container, sprinkle the remaining crushed Oreos on top, and cover with baking paper and plastic wrap.
- Freeze for at least 4-6 hours or until firm, then scoop and enjoy.
Notes
For a creamier texture, remix the ice cream halfway through freezing if it sets too hard. Serve with chocolate sauce or whipped cream for added flair.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: ice cream, coffee dessert, Oreo, summer treat, homemade dessert