🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 ml Cold liquid whipping cream
- 150 ml Sweetened condensed milk (white)
- 2 tbsp Instant coffee powder
- 2 tbsp Hot water
- 12 cookies Oreo cookies, roughly crushed
- 1/2 tsp Vanilla powder
- 1/4 tsp Fine salt
- 20 grams Chocolate bar, for topping (optional)
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👩🍳 Instructions
- 1 Dissolve the instant coffee in the hot water until fully dissolved, then set aside to cool to room temperature or chill briefly in the fridge.
- 2 Make sure the whipping cream, bowl, and mixer whisk are all cold for the best whipped result. Pour the whipping cream into the bowl and beat with a mixer on medium speed.
- 3 Once the cream starts to thicken, add the condensed milk, coffee mixture, vanilla powder, and fine salt while continuing to beat.
- 4 Keep beating until the mixture reaches soft peaks—when you lift the whisk, the cream should form a soft peak that gently folds over. Don't overmix, or the cream will break.
- 5 Add the roughly crushed Oreo crumbles into the whipped cream mixture, gently folding with a spatula using a folding technique so you don't knock too much air out of the cream.
- 6 Pour the mixture into an airtight container or a loaf pan, smooth out the surface, and sprinkle a bit more crushed Oreo on top.
- 7 Cover tightly with plastic wrap pressed directly onto the surface of the mixture to prevent ice crystals, then seal with the container's lid.
- 8 Freeze for at least 6 hours, ideally overnight, until the ice cream is completely firm.
- 9 Before serving, take it out of the freezer and let it sit at room temperature for 5 minutes so it's easier to scoop. Serve topped with chocolate shavings, if you like.
💡 Tips
• Make sure the whipping cream is truly cold—you can even pop the bowl and whisk into the freezer for 10 minutes before using so the cream whips up faster.
• Don't beat the cream too long until it's stiff like butter; stop at soft peaks so the ice cream stays soft and smooth once frozen.
• Use a strong-flavored instant coffee so the coffee aroma isn't overpowered by the sweetness of the condensed milk.
• Store the ice cream in an airtight container so it doesn't pick up other odors from the freezer—it will keep for up to 2 weeks.
📊 Nutrition Facts / serving
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