Mocha Cookie Crunch Ice Cream

I've made a lot of homemade ice cream flavors over the years, but this Mocha Cookie Crunch Ice Cream might just be my favorite one yet. The combination of rich coffee flavor, chocolate, and crunchy cookies is hard to beat. It's creamy, decadent, and has the perfect balance of coffee and chocolate without either one overpowering the other. The cookie crunch adds just the right amount of texture, making every bite a little different from the last. Whether you're a coffee lover, a chocolate lover, or both, this is one of those ice cream recipes that keeps you coming back for another scoop.

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Mocha Cookie Crunch Ice Cream Recipe

Prep: 5 minutes | Bake: 20-30 min | Total: About 4 hr

Yields ~4-6 servings

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Ingredients

• 2 cups heavy cream

• 2 cups whole milk

• 1 cup sugar

• 2 tsp vanilla bean paste or extract

• Pinch of salt

• 1 1/2- 2 cups whole coffee beans (I like to use decaf)

• ¼ cup semi-sweet or milk chocolate

• 1 cup chopped chocolate cream cookies

Instructions

1. Infuse the Milk & Cream:
   In a medium saucepan, combine the whole milk, heavy cream, sugar, salt, chocolate and coffee beans. Warm over medium heat until it begins to steam (do not boil). Stir occasionally until the sugar dissolves completely. Once hot, remove from heat, cover, and let steep until it comes to room temperature.

2. Strain the Mixture:
   After steeping, strain the mixture through a strainer to remove the coffee beans. Stir in the vanilla bean paste.

3. Churn the Ice Cream:
   Pour the chilled mixture into your ice cream maker and churn 25-30 minutes. In the last 5 minutes of churning, add the chopped chocolate cream cookies.

4. Freeze Until Firm:
   Transfer the churned ice cream into a freezer-safe container. Smooth the top and cover. Freeze for 4–6 hours, or until firm.

5. Serve:
   Scoop and enjoy!

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