“All the coffee in Columbia wouldn’t make me a morning person.” ~ Unknown
Amen to that. I used to think that I was a morning person. Who the hell am I kidding? I am delusional, irritable and flat out cranky in the morning. Don’t even try talking to me if I haven’t slept the night before. You will regret it. I always thought that when I “grew up” I wouldn’t need sleep as much. Au contraire, mon frère! When left to my own devices on the weekend I can sleep until 1pm. And I do. Regularly. Recently someone asked me to go to the gym at 11am on Sunday. Nope, I’ll still be sleeping. The person looked at me like I had 2 heads. Why is that so hard to comprehend?
Usually I’m not a fan of imitation anything. Fake sugar, no thanks. Fake cheese, eh. Fake milk, hell no. Up until recently I may have even turned my nose up at “fake” oreos as well. Not this time! I was on a mission to make coffee oreo ice cream as a special treat for my gluten-free best friend. In fact, it’s been one year since she started the G-Free diet and it’s going swimmingly! Coffee Oreo used to be her favorite flavor, but those dang oreos are loaded with so much gluten that she can no longer eat them.
Lucky for me, an awesome store recently opened in my ‘hood called G-Free NYC and as a result, I was able to make this fabulous ice cream treat just for her!
So, take a spoonful of this sinful G-free coffee oreo ice cream. Trust me, it’s the perfect way to start your Monday morning (some people drink coffee, I eat coffee ice cream!)
Gluten Free Coffee Oreo Ice Cream
3 cups half-and-half
3 egg yolks
3/4 cup sugar
3 1/2 tbs good quality instant coffee (funny enough, I used Maxwell House)
1 1/4 cups chopped Gluten Free Oreos
1/4 tsp ground coffee (I used Cafe Du Monde Coffee and Chicory)
1 tbs Kahlua
In a medium saucepan heat 2 cups of half-and-half, the sugar and the instant coffee until bubbles begin to form around the edges. Remove from heat.
Whisk together the three egg yolks, and slowly pour the coffee+milk mixture over the eggs. Stir well.
Pour the mixture back into the medium saucepan, add the kahlua, and heat until it reaches 170 degrees F. If you don’t have a thermometer, it should be thick enough to coat the back of a spatula or wooden spoon. Remove from heat immediately and pour into a heat-proof mixing bowl. Add the last cup of half-and-half and the 1/4 tsp of ground coffee and stir well. Cool completely before refrigerating for at least 2 hours.
Once ready to churn, pour into the base of an ice cream maker and freeze according to the manufacturer’s instructions. While the ice cream is churning chop 1 1/4 cup Oreos and set aside. Approximately 5 minutes before the mixture is done churning pour in the Oreos and let mix thoroughly. Transfer to a freezer safe container and freeze for 2 hours before enjoying.
The Verdict: Unbelievable! I don’t want to sound like I’m speaking in hyperboles here, but honestly this stuff is good. Real good. Something about those G-Free Oreos enables them to retain their crunch — and the combination of cookie and oreo is, simply put, delectable! I highly recommend making this flavor, even if you aren’t G-free.