Rum ‘n raisin (and nespresso) oreo ice cream sandwiches #nespressocreations


I’m one of those guys who eats ice cream all year. No matter how cold it is, ice cream is my go to dessert.

Nespresso had a competition to come up with a nespresso creation and that gave me the opportunity to make a coffee flavoured ice cream.

What eventuated is a creation that may not have used the nespresso coffee as the ‘star’ of the creation, but an essential ingredient. The key message is that coffee can be used to lift or improve a dessert while not overtaking the dessert.

Don’t get me wrong… I love coffee, I love coffee flavoured things… and my nespresso machine has become my morning saviour. Life is all about balance right?

About the ice cream….

Rum and raisin ice cream is pretty ‘retro’ but a classic flavour combination. Being a Queenslander by origin, there will always be a soft spot for rum in my maroon heart.

The coffee flavour is the silent partner in a rum ‘n raisin ice cream. The coffee is essential in balancing the rum and vanilla, toning down what would be a very ‘rummy’ ice cream. The coffee makes a ‘young adult’ ice cream into a ‘mature’ dessert. I know that it would be too hard to call it rum n raisin n espresso ice cream…

The best part of this recipe is that no ice cream churning machine is required!!!!!! – the alcohol in the rum prevents it from turning into a large block of milky ice. So there are no excuses as to why you can’t make your own ice cream.

I sandwiched the ice cream between an oreo cookie. Why? Because it tastes amazing. and the combination of chocolate, rum, raisins and coffee is perfect.

This recipe is very potent – be warned! This is an adults only ice cream. Credit to Valli Little for the inspiration.

Ingredients (makes 1 litre of ice cream)

⅔ cup raisins
½ cup rum (I used Bundaberg rum)
1 can of condensed milk
600ml thickened cream
1 vanilla bean (or 1 tsp vanilla extract – i personally love the grainy texture of vanilla seeds)
2 espresso shots of nespresso coffee (I used Livanto nespresso pods)
1 packet of oreo biscuits


To make the ice cream

1. Soak the raisins in rum and leave for a few hours or overnight.
2. Make the nespresso coffee, leave to the side to cool.
3. Beat the condensed milk and cream until it reaches soft peaks (when you lift the beaters off the mixture and the peak flops over but still holds its shape)
4. split the vanilla bean lengthways then scrape out the seeds.
5. Add the vanilla seeds, along with the nespresso coffee and the rum and raisin mixture into the condensed milk and cream mixture. Fold gently until combined. Ensure that the raisins are spread across the mixture.
6. Pour mixture in a 1L loaf tin, or a container of your choosing and freeze.

To make the ice cream sandwiches

1. Take out the ice cream from the freezer 10 minutes beforehand.
2. Split open an oreo cookie. I personally don’t mind whether you keep the cream or not. I chose to keep the cream (why the waste!)
3. scoop out a golf ball sized ice cream ball and place between the cookies and gently squeeze down. with a butter knife, smooth out the edges, then place on a tray. you need to be working quickly as ice cream melts (duh!)
4. refreeze until firm

(if you want to make your ice cream sandwiches even more pretty, after you have sandwiched the ice cream between the oreo cookies, you can roll the sandwich in shredded coconut, sprinkles, or crushed nuts)

EAT. THEY TASTE AWESOME. My friends are wondering why I haven’t brought these creations to work… possibly because I may or may not have eaten them over the course of a few days.



What to do with the leftover ice cream…. make affogatos of course!!!



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