You may notice that there are not any pictures… it didn’t last long enough for me to take any. There are some posted over on the King Arthur Flour site if you’re interested. They also include some instructions for if you don’t have an ice cream maker.
1 cup cold whole milk
3/4 cup sugar
2 tablespoons espresso powder
2 tablespoons dark or Dutch-process cocoa powder (sifted to remove lumps)
2 cups cold heavy/whipping cream
1 teaspoon vanilla extract
8 chocolate filled Oreo cookies, broken into small pieces
You will also need:
Stand mixer with whisk attachment or bowl and whisk
Ice cream freezer
Freezer safe plastic canister or container
Either with a stand mixer with whisk attachment or with a bowl and whisk in hand, mix together the milk, sugar, espresso powder and cocoa. The sugar should be dissolved, the espresso powder should be fully incorporated and there may be just a little cocoa powder that is still floating on top. Mix in the heavy cream and vanilla and whisk until a little frothy and everything is fully incorporated.
Freeze in ice cream maker according to manufacturer’s instructions.
Once it has reached “soft serve” consistency, add in the Oreo pieces and allow to mix until evenly distributed. Immediately transfer to a freezer safe container (I like to use a plastic canister) and freeze for a minimum of 2-3 hours or overnight.
Attend Mocha Madness Anonymous meeting.