Hello my friends! Happy Friday! And truly, how can it not be a happy one when you’re looking at the deliciousness of this Mocha Oreo Ice Cream, right?!!

Guys, this is so freakin’ good! Just the best combo!! Silky chocolate-y/coffee-ish ice cream with tons of chopped, crunchy oreos through and through!!🤪

And so easy to make too! Since it’s an eggless ice cream, you basically just stir together all the ingredients and then are ready to churn. No chilling time needed!

Which means that if you’ve got the ingredients in the house (and an ice cream maker (or can beg, borrow or steal one) you can whip this up right now and have it all ready to go in time for the Olympics tonight!! A gold medal worthy accomplishment indeed!!

Mocha Oreo Ice Cream

Makes about 1 quart

You will need an electric ice cream maker for this.

Prep Time: 10 minutes, plus time to churn

Ingredients

• 1 cup whole milk

• ¾ cup sugar

• 2 tablespoons espresso powder

• 2 tablespoons Dutch-process cocoa powder

• 2 cups heavy cream

• 1 teaspoon vanilla extract

• 10 Oreos, cut into small pieces

The Recipe

1. In a medium bowl, whisk together, the milk, sugar, expresso powder and cocoa powder until the sugar has dissolved. Stir in the heavy cream and vanilla. Pour the mixture into the bowl of your electric ice cream machine and churn according to the manufacturer’s directions. When ice cream is ready, transfer to a freezer-safe container and fold in Oreos. Freeze for several hours until ice cream has hardened. Scoop and serve!

Enjoy!

Note: Recipe from King Arthur Flour.