3 cups cold lactose free half and half (or regular half and half),divided
¾ cups sugar
2 tablespoons espresso powder
2 tablespoons cocoa powder, Dutch process preferred
¼ teaspoon xanthum gum (optional)
1 teaspoon vanilla extract
10 Oreo cookies, broken into small pieces
Preparation
Whisk together 1 cup of the half and half, sugar, expresso powder, cocoa and xanthum gum. Stir in the remaining 2 cups of half and half and the vanilla extract.
Transfer bowl to the freezer for about 10 minutes, until mixture is nicely chilled.
Transfer mixture to your ice cream maker and churn according to your manufacturer's directions, 20-25 minutes. Stir in cookie bits and transfer ice cream to a plastic container. Freeze for at least 4 hours or overnight before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/12/06/mocha-madness-ice-cream/