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closeup of scoops of copycat vermonty python ice cream in a glass dish.
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Copycat Vermonty Python Ice Cream

This coffee liqueur ice cream has an Oreo cookie crumb swirl and fudge pieces, just like the beloved Ben and Jerry's ice cream flavor.
Prep Time1 hour 35 minutes
Cook Time25 minutes
Churn & Chill Time4 hours 30 minutes
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American, French
Keyword: coffee fudge ice cream, coffee ice cream, coffee ice cream with oreos, coffee oreo ice cream, copycat ben and jerrys, copycat ben and jerrys ice cream, copycat vermonty python, copycat vermonty python ice cream, vermonty python ice cream
Servings: 12 servings (3 pints)
Calories: 355kcal

Equipment

  • 2-Quart Saucepan
  • Whisk
  • Fine-Mesh Sieve
  • Ice Bath
  • Compressor-Style Ice Cream Maker
  • Immersion Blender or Food Processor optional

Ingredients

For the Coffee Liqueur Ice Cream

  • 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

For the Fudge Chunks

  • 115 g chopped semisweet chocolate (4 oz)
  • 56 g heavy cream
  • 20 g honey
  • 7 g unsalted butter (½ tbsp)

For the Cookie Crumble

  • 100 g Oreo cookie halves cream removed (from 12 whole cookies)
  • 28 g unsalted butter melted (2 tbsp)
  • 5 g avocado oil

Instructions

Prepare the custard:

  • Heat 400 g whole milk until steaming (135-155°F), and stir in 80 g whole coffee beans.
    coffee beans added to steaming milk in a saucepan.
  • Cover and let steep for 1 hour.
    milk and coffee beans in a saucepan after steeping.
  • Strain out the beans and discard.
    coffee milk in a saucepan.
  • Prepare an ice bath.
    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.
    sugar, skim milk powder, and guar gum in a glass container.
    • Unsure if you need guar gum? I break it down in my stabilizers post.
  • Add 400 g heavy cream.
    coffee ice cream base in a saucepan.
  • Set over medium-low heat. Cook to 110°F, stirring frequently.
    coffee ice cream base heated to 110°F in a saucepan.
  • 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.
    eggs added to coffee ice cream base in a saucepan.
  • Bring the mixture to 165°F, stirring frequently.
    coffee custard ice cream base in a saucepan heated to 165°F.
  • Strain the custard over an ice bath and stir for about 15 minutes, or until the mixture reaches 75°F.
    coffee custard strained into a bowl set over an ice bath.
  • Stir in 1 g kosher salt, 2 g vanilla extract, and 14 g coffee-flavored rum.
    vanilla extract, coffee liqueur, and salt added to coffee custard in a stainless bowl.
  • Cover and chill overnight.
    coffee liqueur custard covered with plastic wrap in a stainless bowl.

Meanwhile, make the fudge chunks:

  • 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.
    chopped chocolate in a bowl with warm cream and honey.
  • Stir everything together until the chocolate has melted and is smooth.
    adding butter to chocolate ganache in a small bowl with a whisk.
  • Stir in 7 g unsalted butter and whisk until glossy.
    silky chocolate ganache in a small bowl.
  • Spread into a thin layer on a small baking sheet or plate, and chill for 30-45 minutes (20 minutes in the freezer).
    hardened chocolate ganache in a thin layer on a tray.
  • Cut into small squares, then freeze again until solid, at least 30 minutes (I left it overnight with the ice cream).
    ganache cut into squares on a tray.

Next, make the cookie crumbles:

  • Crumble up 100 g Oreo cookie halves in a ziplock bag, with your hands, or with an immersion blender/food processor.
    crushed oreo cookies in a bowl.
  • Melt 28 g unsalted butter in the microwave in 10-second increments until liquid.
    melted butter in a small glass bowl.
  • Stir in 5 g avocado oil.
    melted butter and avocado oil in a small glass bowl.
  • 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).
    crushed oreo cookies mixed with butter into crumbles on a tray.

Churn and Combine:

  • The next day, churn the ice cream according to your machine, about 30 minutes, or until 21°F.
    churned coffee liqueur ice cream in the bowl of a compressor ice cream maker.
  • 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.
    overhead view of vermonty python ice cream: coffee liqueur ice cream with fudge chunks and oreo crumbles.
  • Cure overnight in the freezer before serving.
    overhead view of a set pint of copycat vermonty python ice cream in a pint.

Video

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.
nutrition facts for vermonty python ice cream.