Creamy homemade coffee ice cream with chunks of chocolate Oreo cookies throughout.

Cookies and Coffee Ice Cream Recipe from

This weekend I finally embarked on my first major painting project. I’m not talking walls, but a whole piece of furniture. And not just a step stool or rocking chair because… been there done that (not so awesome but whatever). Maybe I’ll redo those one of these days. I mean they’re only white so they’d be easy enough to play with. I got a dresser for free from my mom that used to be my aunts, one of those passed around pieces of furniture that just needed a fun makeover. I figured, it was free so even if I messed it up, not a huge deal. The girls need a dresser because living out of their closet is getting kind of old, especially with the amount of clothes they seem to have at times. Drawers will make my life so much easier. Even if it means they’re just shoving their stuff in there and not just throwing it in the closet, which they totally do, it’ll be worth it.

I made a deal with the Mr that I’d paint it if he sanded it. He did his part and I was finally able to do my part. Now it sits and waits because apparently you can’t actually used painted furniture right away and it’s also not recommended to use a sealer on light colored paints because it could turn yellowish. Even the lady at the store suggested I just use a satin paint and avoid a top coat. Less work anyway so I’m game. BUT 30 days for it to cure completely? I’m not sure I can manage to wait that long. I know I should though to ensure that I don’t screw it up.

Do you have any words of wisdom? Have you ever painted furniture before? Did you wait a few weeks before using it, without sealing it, or did you use it within a few days? Honestly, I know I should wait at least a few weeks because the girls can’t be trusted to not ruin it if the paint isn’t completely hardened.

Home projects and the impatient don’t go so well together. Just saying.

Cookies and Coffee Ice Cream Recipe from

Also… neither does homemade ice cream but coming from the most impatient person next to a child, it’s 110% totally worth it. I know, in addition to being impatient like a child, I’m crazy awesome at math. ;) Basically, just trust me on this one k? I am seriously obsessed with homemade ice cream, specifically custard based ice creams and they’re worth ever single ounce of effort and hours of waiting. Yes, hours. Sigh. Just trust me. Seriously.

Did you try the coffee and chocolate chip ice cream I made? If you did, you’ll know right away that you need to make this. But even if you didn’t make that one, you still need to make this one because it’s heavenly. It’s such a smooth and creamy coffee ice cream that I almost never want to buy store bought again, only I probably will because it’s just easy and pretty cheap. But I’ve never in my life seen a cookies and coffee ice cream, so obviously I’ll be making this again and again for myself and only myself to eat. Not even joking there. The first time I made this, the Mr didn’t even get a spoonful before it was gone. Oops. I made it again this past weekend but I told him I couldn’t promise there’d be any to share again. I love it that much. So super creamy and look at all of the cookie chunks! It’s loaded with chocolate Oreo cookie pieces.

Be prepared to hoard this ice cream all to yourself.

Cookies and Coffee Ice Cream Recipe from

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Cookies and Coffee Ice Cream

Prep Time: 15 minutes
Total Time: 1 day
Yield: 4 plus
Homemade custard based coffee ice cream with chunks of Oreo cookies throughout.


  • 1 C whole milk
  • 2 C heavy cream, divided
  • 1/2 C granulated sugar
  • 1/4 C light brown sugar
  • 1/8 tsp salt
  • 5 large egg yolks
  • 1/4 tsp vanilla extract
  • 1/2 C coffee syrup
  • 1-1 1/2 C Oreo cookie pieces


  • Combine whole milk, 1 cup heavy cream, sugars and salt in a medium saucepan, cooking over medium heat until sugars have dissolved. Add vanilla and coffee syrup, stir gently to combine. Continue to cook until heated through and steaming.
  • In a small bowl, whisk egg yolks. Slowly drizzle 1 cup hot liquid into egg yolks, whisking continuously. Return egg mixture to saucepan. Cook until mixture coats the back of a spatula or wooden spoon.
  • Add remaining 1 cup heavy cream to a medium bowl. Pour warm cream mixture through a mesh strainer into remaining heavy cream. Place bowl in an ice bath, stirring until cooled. Cover and chill thoroughly, 4-6 hours or overnight.
  • Churn ice cream according to manufacturer's directions. In last 5 minutes, begin adding cookie pieces a little at a time. Transfer to a freezer safe container, cover and freeze until firm, at least 4-6 hours or more.


Recipe serves 4-6, yields roughly 1 quart.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Ice cream

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