Coffee Oreo Fudge Ice Cream

Inspired by my favorite Cafe Panna Ice Cream, this Coffee Oreo Fudge Ice Cream has a creamy coffee base with an oreo and fudge sauce swirl and it’s perfect.

Can you leave out the corn syrup?

Yes! Corn syrup is not necessary in ice cream- it’s important to note that this is not high fructose corn syrup – it just creates a softer, smoother texture! You know when you pull ice cream out of the freezer and can scoop it immediately? That’s usually because of the addition of gums which in this case we’re substituting with corn syrup. That being said you can absolutely leave it out, add an extra fifty grams of sugar and simply let the ice cream warm up for 10 minutes in the fridge before scooping.

How to make ice cream at home?

There’s two ways to make ice cream at home. The first way to make ice cream at home is a no churn ice cream meaning you don’t need an ice cream maker. No churn ice cream is great and delicious but can be a little limiting. The second way to make ice cream at home is with an ice cream maker or with this ice cream maker bowl attachment. I use this attachment on my stand mixer and love it because it’s less expensive and takes up much less space!

Does ice cream have eggs in it?

Ice cream can have a custard base or just a milk base. This recipe is made with a milk base so I recommend using a high quality milk with good flavor! This is the time to splurge on milk because the ice cream will taste like the milk! Personally I love Maple hill or Ronny Brook!

Additional Recipes to try!

• Chocolate Cream Pie Ice Cream
• Hazelnut Ice Cream
• Brown Sugar Espresso Ice Cream Cake

Tips for making Homemade Coffee Ice Cream

• High quality milk such as Maple Hill or Ronny Brook will make a huge difference for the base flavor of the ice cream!
• If you don’t want to include corn syrup, add an extra fifty grams of sugar and simply let the ice cream warm up for 10 minutes in the fridge before scooping.
• For a gluten free version of this ice cream simply swap the oreos for gluten free oreos.
• I haven’t tested this as a no churn ice cream so for now you will need an ice cream maker but this stand mixer attachment makes it super easy!
• I recommend blending the oreos to really turn them into a fine oreo crumb, it will add more flavor to the ice cream and give you that chocolatey cookie swirl.
• Don’t over churn the ice cream. The mixture should look like a very soft, soft serve. If you let it go too long, the ice cream won’t be nice and smooth.
• Let the fudge sauce cool in the fridge before swirling it into the ice cream! This way it will hold it’s shape instead of just dissolving into the ice cream.
• Ideally leave the ice cream to freeze overnight but if you’re in a pinch you can always serve it as soft serve in a bowl on the same day.

Ingredients

• Milk: I prefer to use whole milk for ice cream but skim or 2% will work in a pinch. The milk will affect the taste so this is a great time to buy high quality milk!
• Sugar: White granulated sugar is important for not only the flavor but also the texture. I do not recommend decreasing the sugar volume in this recipe as it will directly impact the texture of the ice cream.
• Corn Starch: Starch thickens and helps make the ice cream base creamier!
• Heavy Cream: Heavy cream or heavy whipping cream will work for this, just make sure it’s cold!
• Espresso: I really recommend using true espresso, if you don’t have an espresso machine you can always go to a local coffee shop! Strongly brewed coffee will work too! Instant espresso brewed in hot water can work in a pinch the flavor just isn’t usually as tasty.
• Vanilla Extract: A little vanilla adds a little flavor and enhances the sweetness of the ice cream. If you have it vanilla bean paste will add a stronger and deeper vanilla flavor to the ice cream base.
• Salt: Salt balances out the sweetness and enhances the flavors in the ice cream.
• Corn Syrup: I feel like this can be a little controversial at times but corn syrup (not high fructose corn syrup) helps to create a silky smooth, scoopable ice cream straight from the freezer.
• Oreos: Any chocolate sandwich cookie should work! I’ve also made this with the Whole foods brand cookies and it’s great. I don’t recommend using double stuffed.
• Cocoa powder: Natural or Dutch processed cocoa powder works for the fudge swirl!

How to make homemade Coffee Oreo Fudge Ice Cream?

*Check the instructions for your ice cream maker and make sure to freeze any elements that need to be frozen the day before making this ice cream!

Coffee Ice Cream Base

• In a large pot whisk together the corn starch, sugar, and salt. Pour in the milk, cream, espresso, corn syrup, and vanilla and whisk to combine.
• Place the pot over medium heat bring to a simmer until everything has dissolved and the mixture has thickened slightly and is bubbling. Be careful not to walk away as it can clump or burn.
• Once you see a couple bubbles, allow it to cook for a few more minutes, then turn the heat off. Pour the mixture through a fine mesh sieve into a large shallow dish or a mixing bowl. Cover the bowl with a layer of plastic wrap and let it come to room temperature before transferring to the fridge until cold.
• This can be made the night before or day of as long as it has at least 6 hours to chill in the fridge.

Chocolate Fudge

• In a small pot add in the sugar, cocoa powder, and salt and whisk to combine. Add in the water and whisk again.
• Place the pot over medium low heat and allow it to come to a simmer, whisk occasionally. Cook for 4 minutes. Turn off the heat and pour into a heat safe container.
• Let it come to room temperature before transferring to the fridge until cold.

Churning & Freezing

• Set up your ice cream maker according to the instructions.
• Turn the ice cream machine on and pour in the coffee cream base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
• While the ice cream is churning, add the oreos into a blender and blend until the consistency of dirt lol. Add the ground oreos into a medium mixing bowl and set aside.
• Once the ice cream is churned and ready, stop the machine. Pour half of the cooled fudge sauce into the bowl with the oreos and fold to combine.
• Pour the churned ice cream into the bowl with the oreo fudge mixture and pour the second half of the fudge sauce on top. Fold until just swirled through.
• Transfer the now swirled ice cream into ice cream containers or a loaf pan. Cover with parchment and place in the freezer to set up for at least 6 hours or overnight. Set out for 5 minutes before scooping.
• Store in the freezer whenever not scooping.

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