This copycat Vermonty Python ice cream recipe has been a long time coming. It was my sister’s and my favorite Ben & Jerry’s flavor growing up. And its abrupt retirement to the flavor graveyard was devastating. So, once I started making my own ice cream, I knew it was only a matter of time before I brought this one back from the grave. It’s a rich coffee liqueur ice cream loaded with fudge pieces and swirls of Oreo cookies.
This isn’t an exact reproduction of the original Vermonty Python, but more my own homage, starting with my custard base recipe. The OG has cow-shaped fudge pieces, and I’m just not that ambitious. But all the flavor is there, and it scratches that itch. An infused coffee base, ribbons of Oreo cookies, and chunks of fudge come together to re-create this mocha-adjacent flavor.
A Note on the Alcohol
The coffee liqueur (in this case, coffee rum) is what gives this coffee Oreo fudge ice cream its signature boozy depth. But I’ll be honest, in my first batch, I used 22 grams, and that was too much. Alcohol lowers the freezing point of ice cream, so the more you add, the softer the scoop (this is something I cover more in-depth in my ice cream base ratio post and my pantry staples post). Mine was super soft out of the freezer, and it started melting quite quickly.
I’ve adjusted the recipe below to create something with a bit more structure. But if you want a firmer scoop, you can scale back further or even leave it out. Just know it’ll be more of a pure coffee ice cream (which I’ve also used basically this same recipe for, and it was super delish!).
Using Vermonty Python as a Pool Cake Layer
This coffee liqueur ice cream is one of the two layers in my swimming pool ice cream cake. I paired it with my naturally blue vanilla ice cream for a fun color contrast, with a crunchy Oreo filling in between. If you’re building the whole pool cake, this is a great place to start.
Storage and Make Ahead Tips
Store this Vermonty Python ice cream in an airtight container in the freezer for up to 1 month. But if you’re using it as a pool cake layer, once you get it formed in your cake pan, I’d only let it go for a week max.
Copycat Vermonty Python Ice Cream
Ingredients
- 400 g heavy cream
- 400 g whole milk
- 80 g whole coffee beans (1 cup)
- 150 g cane sugar
- 0.3 g guar gum (⅛ teaspoon)
- 60 g skim milk powder
- 42 g egg yolks (from 3 medium eggs)
- 1 g kosher salt
- 2 g vanilla extract
- 14 g coffee-flavored rum
- 115 g chopped semisweet chocolate (4 oz)
- 56 g heavy cream
- 20 g honey
- 7 g unsalted butter (½ tbsp)
- 100 g Oreo cookie halves cream removed (from 12 whole cookies)
- 28 g unsalted butter melted (2 tbsp)
- 5 g avocado oil
Equipment
- 2-Quart Saucepan
- Whisk
- Fine-Mesh Sieve
- Ice Bath
- Compressor-Style Ice Cream Maker
- Immersion Blender or Food Processor (optional)
Video
Method
- Heat 400 g whole milk until steaming (135-155°F), and stir in 80 g whole coffee beans.
- Cover and let steep for 1 hour.
- Strain out the beans and discard.
- Prepare an ice bath.
- Whisk together 150 g cane sugar, 60 g skim milk powder, and 0.3 g guar gum, then stir into the coffee milk.
- Add 400 g heavy cream.
- Set over medium-low heat. Cook to 110°F, stirring frequently.
- Take about ½ cup of the warm milk/cream mixture, and whisk it into 42 g egg yolks. Then, stream the egg yolks back into the pot, whisking constantly.
- Bring the mixture to 165°F, stirring frequently.
- Strain the custard over an ice bath and stir for about 15 minutes, or until the mixture reaches 75°F.
- Stir in 1 g kosher salt, 2 g vanilla extract, and 14 g coffee-flavored rum.
- Cover and chill overnight.
- Heat the 56 g heavy cream and 20 g honey in the microwave for 25-35 seconds, or until warm. Stir the honey and cream together, then add 115 g chopped semisweet chocolate and let stand for 2 minutes.
- Stir everything together until the chocolate has melted and is smooth.
- Stir in 7 g unsalted butter and whisk until glossy.
- Spread into a thin layer on a small baking sheet or plate, and chill for 30-45 minutes (20 minutes in the freezer).
- Cut into small squares, then freeze again until solid, at least 30 minutes (I left it overnight with the ice cream).
- Crumble up 100 g Oreo cookie halves in a ziplock bag, with your hands, or with an immersion blender/food processor.
- Melt 28 g unsalted butter in the microwave in 10-second increments until liquid.
- Stir in 5 g avocado oil.
- Stir the oil and butter mixture into the cookie crumbs. Spread the mixture out on a lined baking sheet and freeze for at least 15 minutes (I left it overnight with the ice cream).
- The next day, churn the ice cream according to your machine, about 30 minutes, or until 21°F.
- Spoon a portion of the ice cream into a container, top with some crumbs and fudge pieces, and swirl gently with a chopstick or butter knife. Continue layering and adding mix-ins until your container is full.
- Cure overnight in the freezer before serving.
Notes
- For a firmer scoop, dial back the coffee liqueur or leave it out.
- You can cut the fudge pieces like I did or roll teaspoonfuls between your palms for a circular shape. It’s a bit soft and melts quickly, so I don’t recommend trying complex shapes.
- Fold in the Oreo swirl and fudge pieces after churning by layering them into the container. Adding them while still churning will break them up too much.
- Let the ice cream cure for at least 4 hours before serving so everything sets properly.
