Coffee Rum Oreo Cookie Ice Cream

Outrageously good homemade icecream with a coffee custard base, oreo cookies, and Mount Gay rum.


  • 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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  • 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.

  • Michael

    Hi Elise,

    I tried making this recipe over the weekend with some friends, but the mixture never thickened, even after an hour of churning. Do you have any idea what might have gone wrong in the recipe to cause this to occur. Thanks.

  • Alison

    This recipe in combination with a recently post of a pinkberry-esque frozen yogurt drove me to run out and buy an ice cream maker. I started the ice cream base last night and finished it this afternoon and let me just say it really tastes as good as it looks. I kept the rum, but ended up using Appleton Estate, as I could get it in those tiny bottles, perfectly suited for cooking, and added oreos both during and after the churning. Turned out perfectly, I will definitely use this again and again throughout “ice cream season”. Thanks so much!

  • Trig

    Hows about going one better, Scott, and using wattleseed instead of coffee!

  • Scott

    One thing I may suggest is to use finely ground whole coffee beans. Some people are turned off by the thought of it thinking that the texture may be grainy or chalky, but I have used it in many a recipe (cheesecake being the first to come to mind) with excellent results. Even the people who initially doubted using them had to concede that it was amazing.

    Also try using ground coffee beans in a dry rub for darker meats.

  • Elise

    Hi Wes – I definitely vote for leaving the rum in. That said, some people have eating restrictions against alcohol, and some people just don’t like alcohol in their foods. The custard base of this recipe will keep the ice cream “creamy” with or without the rum.

    Hi Nell – See our coffee ice cream recipe for steps of how to make the base with coffee beans instead of instant coffee. As to whether or not to use instant or beans, heck, this recipe calls for Oreo cookies. If I’m going to use Oreos in a recipe I’m certainly not going to get picky over instant coffee. ;-)

  • Nell, Cajun in Iowa

    IS there a substitute for the instant coffee….like real coffee? If so, how much brewed at what strength?

    I love the idea of this ice cream….but I gag at even the mention of instant coffee in any recipe. Its just sooooo wrong on so many different levels……

  • Wes

    Looks great! I wouldn’t suggest leaving the rum out, since the alcohol content would have significant impact on the consistency — not having it would cause it to be more icy, harder to scoop when completely frozen, and has less nice mouth feel.

  • robin

    I recently got one of those Cuisinart makers at William Sonoma (had a gift card). And it even came with an extra freezing bowl (so it felt like a deal). I have made ice cream about twice a week now! So much easier than buying lots of ice and rock salt (I had purchased one of those 20 dollar models at Walmart and was too much work and money just to make ice cream).

    I can’t wait to try this one my fast from chocolate ends!

  • kris

    Hi Elise,

    Let me first say that I love your blog! The recipes are totally delicious are the photos are amazing.

    Lately I’ve been reading lots of ice cream recipes, and I’ve been toying with the idea of finally making some myself. this recipe of yours sold me on it and I want to make it. the only problem is… I don’t have an ice cream maker. Is it possible to make ice cream without one?