Coffee Rum Oreo Cookie Ice Cream

Photography Credit: Elise Bauer

Some things, prepared with delightful results in the exuberance of our youth, when made again 10, or 20 years later, don’t quite live up to the blissful memory.

This coffee, oreo cookie, Mount Gay ice cream is not one of those things.

It is as good as my dear friend Heidi H remembers it, when she made it with friends in an old fashioned, hand cranked ice cream maker decades ago.

Heidi and I made a batch of this ice cream together recently with the new ice cream maker I got for her for her birthday. She will tell you that I was slightly skeptical at first. “Are you sure this isn’t something that was good just because you all were clearly enjoying the Mount Gay rum?”

At first taste I was an instant convert. This is a great ice cream combination. Leave out the rum if you must, but keep it in if you can; its flavor addition is important.

Note that in this recipe the oreo cookies are added before the ice cream is made, so that they almost completely disintegrate into the ice cream. You can fold them in after the ice cream is made if you want.

Coffee Rum Oreo Cookie Ice Cream Recipe



  • 2 cups heavy cream
  • 1 cup milk
  • 2/3 cup sugar
  • Pinch of Salt
  • 4 teaspoons instant coffee (get decaf)
  • 6 egg yolks
  • 10 oreo cookies, crushed
  • 1 ounce (2 Tbsp) Mount Gay rum, or other golden rum


1 Heat 1 cup of the cream, 1 cup of milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling. Stir in the instant coffee until it is dissolved.

2 Pour the remaining 1 cup of cream into a medium size metal bowl, set in an ice water bath in a larger bowl. Set a mesh seive on top of the bowls. Set aside.

3 In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Pour the warmed egg yolks back into the saucepan.

4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. Be patient. This step can take 5 to 10 minutes.

5 Pour the custard through the seive and stir it into the chilled cream. Chill mixture thoroughly in the refrigerator.

6 When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

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Learn how to make perfect ice cream with David Lebovitz' brilliant book, the Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, the source of the base ice cream recipe used here.

Showing 4 of 14 Comments

  • Anna Sohail

    do you need an ice cream maker? is there an another way of making it without an ice cream maker

    Hard to make without an ice cream maker, but it is possible. See How to make ice cream without a machine from David Lebovitz. ~Elise

  • Audra

    Hi Elise, First want to say how much I love your blog. I’ve made so many dishes and loved them all.

    Last night we had a dinner party in Abuja, Nigeria and 3 out of 6 dishes came from you. We made your guacamole, sesame cilantro vermicelli and this incredible ice-cream. Here in Nigeria ice-cream costs a fortune so I bought an ice-cream maker. Everyone thought it was such a treat and practically licked their bowls. The flavor of the rum really enhanced it but didn’t overpower it at all.


    Well hello people of Nigeria! So cool Audra, thanks for letting us know. ~Elise

  • DeliBoy

    I made this the other day. It was fantastic. I have a 4 Qt. Cuisinart Ice Cream Maker, and made the following changes to fill it to capacity:

    3.0 cups heavy cream, halved
    1.5 cups %1 milk
    1 cup sugar
    pinch salt
    3 teaspoons Medaglia D’Oro instant expresso (less because it’s stronger)
    9 egg yolks
    15 crushed Trader Joe Joe-Joes
    2.5 Tbsp Bacardi Golden Rum (Didn’t have time to track down Mount Gay)

    Much recommended. Thanks, Elise!

  • Lori

    Elise, I want to thank you for a fantastic ice cream recipe! I made it for mom’s birthday this year. It came out rich and creamy, with just the right amount of fudginess from the cookies. A plus is that the rum kept it scoopable. This one goes in our “keeper” file, and I’m sure we’ll make it many times.

  • Elise

    Hi Michael, hmmm. Well, your mixture might not have been chilled enough going in to the ice cream maker. You really do need to chill it in the refrigerator completely, usually takes several hours. If you used more than 1/4 cup of rum (2 ounces) that could have thrown it off, as alcohol won’t freeze. On an earlier version of this recipe I forgot to say when to put in the sugar, so if you had followed a print out of that recipe and didn’t notice when to put the sugar in, and then didn’t put in enough sugar, that may have had an effect as well. It also may depend on your ice cream maker. Mine requires that you freeze the bowl for at least 24 hours beforehand. Less than that and the bowl will not stay cold enough during the churning process.

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