I LOVE ice cream (and milkshakes)! It is my favorite dessert and if you were to ask my favorite food, 75% of the time I’d say ice cream. Mint chip from Baskin Robbins to be exact. Or toasted almond from Leatherby’s (an awesome local ice cream parlor). Or anything with coffee and/or Oreos. Like I said, I love ice cream!
I usually never have a specific wish for a birthday gift (except for my 16th birthday when I really, really wanted an Ab Lounge… sorry for wasting your money on that one, mom and dad :)) but this year I knew exactly what I wanted. I asked my parents for the ice cream maker attachment to my mixer.
As much as I love ice cream, I’ve always shied away from attempting to make homemade ice cream. It always seemed like too many steps and that is was too complicated. Turns, out it’s not nearly as hard as I thought! However, I decided I should become more informed on the process of making ice cream. Simple vanilla ice cream seemed like the best flavor to start with when learning to make ice cream so I tried the Brown Eyed Baker’s Vanilla Bean Ice Cream recipe. Great recipe! I also bought The Perfect Scoop by David Lebovitz. What’s great about David’s book is that he goes in depth to the process of making ice cream and explains the two types of ways to make ice cream: Philadelphia Style (cream, milk, and sugar) or French Style (custard base which involves tempering eggs).
If the thought of tempering eggs seems intimidating, then this recipe is for you because there are no eggs involved. This recipe is so easy to whip together and the combination of mocha and Oreo is delish! Before you begin, however, make sure the ice cream bowl is frozen! I actually keep mine in freezer but if you don’t, stick in the night before so it’s cold enough when it comes time to churn the ice cream.
The original recipe can be found on the King Arthur Flour website, here. (They give directions on how to make without an ice cream maker!) Or you can nab it below! Whatever you do, make this now! It’s that good 🙂
- 1 cup cold milk
- 3/4 cup sugar
- 2 tbls espresso powder
- 2 tbls cocoa powder
- 2 cups heavy whipping cream
- 1 tsp vanilla
- 8 crushed Oreos (or more if you so desire!)
- Whisk together milk, sugar, espresso, and cocoa powder until sugar has dissolved. (I mixed it in a saucepan over very low heat and then removed from heat once dissolved.)
- Add cream and vanilla.
- Pour in ice cream maker and make according to manufacturer’s directions.
- Freeze in the container for a few additional hours to firm.
- Best enjoyed with Oreo’s sprinkled on top 🙂