Chocolate Oreo Ice Cream
It’s pure, creamy, full of big chunks of Oreo cookie, and it’s oh so chocolate-y. It’s not too rich tasting nor too bland, it’s just perfect. I know some of you are intimated by the thought of making homemade ice cream, but please don’t be, it’s seriously one of the easiest desserts to make.
If you're not a fan of Oreos in your ice cream, then you don’t have to add them. This chocolate ice cream is perfect on its own. It’s a classic chocolate ice cream, perfect to throw on a cone or eat alongside your favorite slice of cake.
- 2.25 cup (560 ml) heavy cream
- 6 Tbsp (50 g) unsweetened Dutch-process cocoa powder
- 0.75 cup (150 g) sugar
- 3 Ounce (85 g) bittersweet chocolate chips or bittersweet chocolate, chopped – I actually just used 3 ounces of bittersweet chocolate chips, so I didn’t have to chop up a chocolate bar
- 1.25 cup (310 ml) whole milk
- 1 tsp pure vanilla extract
- 0.125 tsp salt - I used fine kosher salt
- 8 - 10 Oreos or Newman-O’s, broken in half
- Let's begin by prepping all of the ingredients. Pour in the 2 1/4 cups cream, 6 tablespoons cocoa powder and 3/4 cups sugar into a large saucepan.
- Measure out the 1 1/4 cups milk, 3 ounces of chocolate chips and the 1/8 teaspoon salt, set aside.
- Whisk together the cream, sugar and chocolate in the saucepan.
- Heat the chocolate mixture over medium heat, whisking frequently, until it comes to a full rapid boil. You don't have to stand over the mixture and whisk it the whole time, but just make sure to whisk it enough so that the chocolate doesn't stick to the bottom and sides of the pan.
- When it's at a full boil it will start to rise and foam up. Turn off the heat at this point.
- Add in the 3-ounces chocolate, and whisk until the chocolate is completely melted. The chocolate will melt pretty quickly.
- Stir in the 1 1/4 cups milk, 1 teaspoon vanilla and 1/8 teaspoon salt, and whisk to combine.
- Get out your blender. Pour the chocolate mixture into the blender and blend for 30 seconds, until very smooth.
- Chill the mixture throughly in the refrigerator. This step takes a few hours. You're cooling off the mixture so your ice cream machine can work on churning the mixture into ice cream and not using all of it's energy to cool the mixture down.
- Once your chocolate mixture has cooled, it's time to get out your ice cream maker. We have a Cuisinart ice cream maker and we love it! We got it on sale at Sur La Table last year, so keep your eyes out for any end of summer sales.
- Assemble your ice cream maker, and then pour in the chocolate mixture, turn on the machine and start churning. If you have a Cuisinart, then set your timer for 30 minutes and go about your business. The mixture will be very liquidy at first, but slowly start to firm up.
- Ours took about 1/2 hour to get to the consistency that we like. Ice cream makers vary, so please follow the instructions on your machine.
- While your ice cream is churning, break your Oreo's in half. I used 10 Oreos for this recipe, but if you don't want to use that many, then just add less.
- When your ice cream is almost finished churning, (like the last minute) it's time to add in the Oreos.
- Add 1 to 2 Oreo halves at a time until they get absorbed into the ice cream. Keep adding them till you get them all in there.
- Get out a glass or freezer safe container with a lid, and using a spatula, scrape the ice cream into your container. It will be a bit soft at this point, but a couple of hours in the freezer will harden it up. See, making ice cream isn't that hard. The only difficult part is waiting for the ice cream to freeze up.
NOTE: I used Droste cocoa powder, as that is the only Dutch-process cocoa powder I could find at my grocery store. It's usually sold in the isle with the baking chocolates as well as with the hot cocoas. FYI, it doesn't say Dutch-process or unsweetened on the box, but if you look at the cocoa recipe, it asks for sugar to be added to the cocoa, so that's how I knew it was unsweetened.
For the full post, visit Marin Mama Cooks.