King Arthur Mocha Madness Ice Cream

Recipe by Kerena
READY IN: 8mins
YIELD: 1/2 gallon


  • 1
    cup whole milk, cold
  • 34
    cup sugar
  • 2
    tablespoons espresso powder
  • 2
    tablespoons cocoa powder, Dutch-process preferred
  • 2
    cups heavy cream or 2 cups whipping cream, cold
  • 1
    teaspoon vanilla extract
  • 8
    Oreo cookies, broken into small pieces


  • Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.
  • Stir in the heavy cream and vanilla.
  • Freeze in ice cream maker according to manufacturer's directions.
  • Stir cookie bits into soft ice cream, and serve immediately.
  • For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours.
  • Don't have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour. After about 4 hours or so, it'll be soft-serve consistency. Continue to stir and freeze till it's the consistency you like. While it won't be as creamy as churned ice cream, it'll be absolutely delicious. After 6 or more hours in the freezer, it'll become quite hard. To serve, simply remove from the freezer for 15 minutes or so, to soften it enough to make it "scoopable.".