Oreo Thins Tiramisu Cookies & Cream Ice Cream
Cook time
Total time
This indulgent cookies and cream tiramisu ice cream is easy to make and features the new Oreo Thins Tiramisu cookies, which enhance that gorgeous tiramisu flavor!
Recipe type: Dessert
Serves: 1 litre
  • Mocha ripple*:
  • ½ cup caster sugar
  • ⅓ cup light corn syrup
  • ½ cup water
  • 6 tablespoons cocoa powder
  • ½ teaspoon vanilla extract
  • 1 tablespoon espresso powder
  • Tiramisu ice cream:
  • 1 cup thickened cream, divided
  • ½ cup whole milk
  • ½ teapsoon vanilla bean paste
  • ½ cup sugar
  • 3 egg yolks
  • 2 cups mascarpone
  • ¼ cup espresso, room temperature
  • 1 tablespoon espresso powder*
  • 12-15 Oreo Thins Tiramisu cookies*
  • Finely crushed Oreo Thins Tiramisu cookies, optional
  1. The day before beginning this recipe, place your ice cream maker bowl in the freezer.
  2. Mocha ripple*: Whisk together all the ingredients in a saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble slightly at the edges. Remove from heat and let cool completely in the refrigerator.
  3. Tiramisu ice cream: Pour milk and ½ cup of the thickened cream into a saucepan and heat over medium heat until the mixture just starts to boil.
  4. Meanwhile, whisk together egg yolks and sugar until light and creamy. While whisking vigorously, add two spoonfuls of the hot milk mixture to the egg mixture. Continue whisking until incorporated. While still whisking, pour the egg mixture, in a steady stream, into the remaining hot milk mixture the saucepan. Heat the custard on low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (a swipe of the finger on the back of the spoon should leave a trail). Strain through a fine sieve into a clean bowl, stir in the vanilla bean paste and set aside until cool to touch.
  5. In a medium bowl, whisk together mascarpone, remaining cream, espresso and espresso powder to combine. Add cooled custard and whisk until completely incorporated and the mixture is smooth and espresso powder has fully dissolved (if it doesn't dissolved fully straight away, let the mixture sit for a few minutes and give another whisk).
  6. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
  7. Place an empty, clean medium bowl in the freezer (will be needing it later).
  8. When ice cream mixture is thoroughly chilled, pour into ice cream maker and churn according to the manufacturer's instructions.
  9. Meanwhile, crumble up the Oreo Thins into chunks. If using, also finely crush some Oreos to decorate the top of your ice cream.
  10. Transfer the ice cream to the chilled bowl and fold through the chunks of Oreo Thins. Feel free to add as little or as more chunks as you like!
  11. Working quickly, spoon a layer of the ice cream into an ice cream container. Drizzle over some of the mocha ripple sauce and swirl in with a butter knife. Repeat ice cream layer and drizzle layer, until you reach the top of your ice cream container. Finish off with an ice cream layer and a final layer of mocha ripple. Carefully swirl in the mocha sauce to make it look pretty, and if desired, sprinkle over finely crushed Oreos for decoration. Tightly cover the container and freeze for at least 4 hours.
  12. This ice cream sets pretty hard, so leave it on the countertop to soften for about 10-15 minutes before digging in. Best eaten with a few days.
  13. Makes about 1 litre.
* The mocha ripple sauce in the original recipe melts a little too quickly. It's kind of like a self-saucing ice cream! If you prefer a cleaner, thicker mocha ripple... finely chop 100g dark chocolate and place in a heatproof bowl. Bring ¼ cup thickened cream to just under a boil and pour into the bowl with the chocolate. Add 3-4 teaspoons espresso powder (depending on tastes) and stir gently until chocolate is melted and espresso powder is dissolved. Let set to thicken slightly and use this in place of the original mocha ripple sauce recipe.

* You can use instant coffee crystals if this is all you have, but I'd suggest crushing/grinding the crystals into a powder so they will dissolve easier/quicker.

* If Oreo Thins Tiramisu aren't available, you can use regular Oreos instead, but you won't need quite as many for this recipe.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2016/04/oreo-thins-tiramisu-cookies-cream-ice-cream/