Coffee Oreo Ice Cream is a creamy homemade coffee ice cream with chunks of chocolate Oreo cookies. This is a great ice cream combination and my all-time favourite. I am a diehard fan of coffee and Oreo. I could not think of a better way of having them together.
This homemade version comes in very close to the ice cream you get in some of the premium brands. Made without much cream and without ice cream maker this one you can enjoy without counting calories.
You might also like to try our other ice-cream recipes like Butterscotch Ice-cream (Without Ice cream Maker), Super Easy Oreo Ice-Cream (Eggless) and Vanilla Ice-cream.
Yield: 1½ to 2 litres
Prep time: 5 minutes
Total time: 20 minutes
Freezing time: 12 to 14 hours.
Ingredients for Coffee Oreo Ice cream
For the base
½ litre full cream milk
7 to 8 tablespoon sugar
2 tablespoon instant coffee
1 tablespoon coco powder
3 tablespoon milk powder
1 tablespoon corn starch
1½ tablespoon GMS (foam booster)
¼ teaspoon CMC (Alginate)
For whipping
½ cup cream
150 grams Oreo cookies broken
Directions for Coffee Oreo Ice cream
- In a bowl mix CMC, GMS, milk powder, corn-starch and 3 tablespoon milk and make it into a smooth paste.
- In a sauce pan pour rest of the milk, add sugar, add the paste and bring to a boil by string continuously.
- Reduce the heat to low and boil for 5 to 7 minutes or till the milk is thick enough to coat the back of the spoon.
- Now pour this mixture in a freezer safe container and let it come to room temperature.
- Keep the container in the freezer for 4 hours or till almost set but not hard.
- Now take it out from the freezer and transfer it in a food processor and add cream.
- Blend at least for 8 to 10 minutes till the mixture is light and frothy and should be at least 1½ litres in volume.
- Pour 1/3 whipped ice cream mix in the same container; add 1/3 of the crushed Oreo.
- Repeat 2 more times to make layers.
- Freeze for 6 hours or overnight.
