Instructions

For the Ice Cream:

1. Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
2. Combine ½ teaspoon of espresso powder with 3 teaspoons of hot water. Stir until powder is dissolved.
3. Heat 1 C whipping cream with ¾ C sugar and brewed espresso. Heat in a pot over medium heat, stirring just until it starts to bubble and sugar is dissolved.
4. Let mixture cool for a few minutes and add remaining 2 cups of heavy whipping cream and vanilla extract. Refrigerate until completely cooled.

For the Cookie Dough:

1. Use a food processor to chop up espresso beans into small crumbs.
2. Melt butter in a microwave-safe bowl for 15-30 seconds.
3. In a separate, medium-sized bowl, combine butter and both sugars. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
4. Add flour and salt and mix just until combined. Mixture will be crumbly.
5. Add vanilla extract and milk. Mix until dough is soft. Mix in chopped espresso beans. Set dough aside until you are ready to make the ice cream. No need to refrigerate.
6. Set up ice cream maker, and spin on low speed, pour heavy cream mixture into ice cream maker while it’s spilling. Stir on low speed for 10 minutes and then increase to medium speed.
7. During the last two minutes of mixing, add small balls of the cookie dough into the mixture. Save about ½ cup of dough.
8. As your spoon the ice cream into your container, break up left over cookie dough and add throughout the ice cream.
9. Return to freezer for 2-3 hours until desired consistency.