Welcome to the second addition of Cookie Dough Week! I am so impressed by the creativity of my blogging friends, and I only wish I could taste it all!
I think today’s recipe round-up is packed with heavy hitters. We’ve got deep-fried desserts, decadent ice creams, mile-high cakes and bite-sized truffles. There is plenty of peanut butter, a hint of mint and of course, lots of chocolate!
I started the week with a S’mores Cookie Dough Dip, which you guys have to try. Today I am sharing Espresso Chip Cookie Dough Ice Cream.
Now you know I wouldn’t lie to you, so believe me when I say, this is hand’s down the best ice cream I have made so far. The ice cream base is flavored with espresso- not too strong but just the right amount of coffee flavor. If you prefer a stronger flavor, I would recommend altering the recipe to include 1 teaspoon of espresso powder instead of ½ teaspoon.
This ice cream is packed with layers of cookie dough, but not just any cookie dough. Instead of chocolate chips, the dough is flavors with chocolate covered espresso beans. I seriously can’t get enough of them. I have to avoid buying any because I know the bag won’t last long.
The idea of this ice cream originally came from my Espresso Chip Cookie dough bars, which then turned into Chocolate Espresso Bean Cookies. So when it came time for a cookie dough ice cream, I knew the chocolate-covered espresso beans wouldn’t let me down.
I don’t know about you, but I have for sure eaten my fair share of cookie dough ice cream. And by that, I mean I dig through the container of ice cream to find all the chunk of cookie dough. Why waste the calories on plain ice cream? Right? Right? Right.
I’ve got a few more ice cream recipes for you too. See my S’mores Peanut Butter Cup Ice Cream and Thin Mint Cookie Ice Cream.
Coffee Ice Cream
- Prep Time: 2 hours
- Total Time: 2 hours
- Yield: About 6 Cups
- Category: Dessert
- Method: Freezing
- Cuisine: American
Description
This homemade coffee cookie dough ice cream recipe has rich and creamy coffee ice cream swirled with chunks of espresso bean cookie dough. It’s easy to make in the ice cream maker!
Ingredients
For the Coffee Ice Cream:
- 1/2 teaspoon espresso powder
- 3 teaspoons hot water
- 3 cups heavy whipping cream
- 3/4 cup sugar
- 1 tablespoon pure vanilla extract
For the Cookie Dough:
- 1/2 cup espresso beans, chopped
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 1/8 cup flour
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
Instructions
For the Ice Cream:
- Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
- Combine ½ teaspoon of espresso powder with 3 teaspoons of hot water. Stir until the powder is dissolved.
- Heat 1 cup of whipping cream with ¾ cup of sugar and brewed espresso. Heat in a pot over medium heat, stirring just until it starts to bubble and the sugar is dissolved.
- Let the mixture cool for a few minutes and add the remaining 2 cups of heavy whipping cream and vanilla extract. Refrigerate until completely cooled.
For the Cookie Dough:
- Use a food processor to chop up espresso beans into small crumbs.
- Melt butter in a microwave-safe bowl for 15-30 seconds.
- 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.
- Add flour and salt and mix just until combined. The mixture will be crumbly.
- Add vanilla extract and milk. Mix until the dough is soft. Mix in chopped espresso beans. Set the dough aside until you are ready to make the ice cream. There is no need to refrigerate.
- Set up the ice cream maker, and spin on low speed. Pour the heavy cream mixture into the ice cream maker while it’s spinning. Stir on low speed for 10 minutes and then increase to medium speed.
- During the last two minutes of mixing, add small balls of the cookie dough into the mixture. Save about ½ cup of dough.
- As you spoon the ice cream into your container, break up leftover cookie dough and add it throughout the ice cream.
- Return to freezer for 2-3 hours until desired consistency.
Notes
- Total time does not include the time it takes to pre-freeze your ice cream maker.
- Store the ice cream covered airtight in the freezer for up to 1 month.
Wow, how delicious! Pinned, I need to make this.
Thanks Laura!
I could go for a giant bowl of this ice cream right about now. Such a creative recipe!
Me Too!!!! Thanks Lady!
This ice cream looks incredible! Cookie dough is definitely a favorite of mine, and I love the addition of espresso powder and chopped espresso beans! Love the cookie dough week recipes!
Thanks Beth!,
WOW, this might be the best cookie dough ice cream! I need a ice cream maker ASAP, so I can make this delicious ice cream! Pinned 🙂
Thanks Jenn! You won’t regret owning an ice cream maker, I promise!
I love this recipe! You had me at espresso. And I have those same paper cups! 🙂
Thanks Dorothy! I’m so addicted to chocolate covered espresso beans,
OK now I want ice cream!! Thanks a lot! LOL And love those cups you served it in – too cute.
Thanks Ashley!
Ooooo… loving the chocolate covered espresso beans! And you put everything together with heavy cream… pure frozen heaven!
You got that right! Thanks Gloria!
I may have to get an ice cream maker JUST for this recipe! It looks incredible! Pinned!
Oh gosh, now that I have one, I just can’t stop!
Oh, good grief, does this look amazing! I love pretty much everything about this (I mean, cookie dough, how can you go wrong?). I just made ice cream at home for the first time and I am totally hooked. Can’t wait to try this!
Isn’t it the best?! Have fun trying new recipes!
Mmmm, this ice cream sounds DELICIOUS!
Thanks Lyuba!
Oh wow! This is insane! I am gearing up for ice cream season, which unfortunately corresponds with swim suit season! Pinned! Drooling.
Oh gosh I know! I am working towards a goal of a new suit by May 1st. Unfortunately, that doesn’t include ice cream.
This ice cream is the stuff of dreams! I seriously cannot stop staring at it!
Haha! Thanks Jocelyn!
LOVE LOVE this twist on cookie dough ice cream Julianne! The cookie dough and espresso beans are brilliant!
I want to make another batch ASAP! Thanks Lindsay!
Yessss! Cookie dough ice cream is my ultimate fav! With espresso? I could justify eating it for breakfast!! Lovelovelove. Pinned!
Thanks Taylor! I can totally justifying eating for breakfast!