This coffee Oreo cookie ice cream lives up to the best of memories! It is as good as my dear friend Heidi H. remembers it, when she made it with friends in an old fashioned, hand-cranked ice cream maker decades ago. Heidi and I made a batch of this ice cream together recently with the new ice cream maker I got for her for her birthday. She will tell you that I was slightly skeptical at first. “Are you sure this isn’t something that was good just because you all were clearly enjoying the rum you added?” At first taste I was an instant convert. This is a great ice cream combination. Leave out the rum if you must, but keep it in if you can; its flavor addition is important. Note that in this recipe the Oreo cookies are added before the ice cream is made, so that they almost completely disintegrate into the ice cream. You can fold them in after the ice cream is made if you want.
Making Perfect Ice Cream
Learn how to make perfect ice cream with David Lebovitz’ brilliant book, the Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, the source of the base ice cream recipe used here. If you prefer not to use the rum, that’s okay. You can substitute a tablespoon of real vanilla extract for the rum. Or, just omit the rum with no substitute. The ice cream will still be satisfyingly delicious.
More Homemade Ice Cream Recipes to Make!
S’mores Ice Cream Chocolate Ice Cream Coffee Bourbon Chocolate Chip Ice Cream Mint Chocolate Chip Ice Cream Coffee Heath Bar ice Cream
Consume the ice cream within the first few days if you want a creamy texture. It may form ice crystals within a few days because it has no stabilizers.
