This chocolate Oreo ice cream tastes like my favorite ice cream from Sebastian Joe’s in Minneapolis. It’s pure, creamy, full of big chunks of Oreo cookie, and it’s oh so chocolaty. 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. You just stir a few simple ingredients together over the stove top, let it come to a boil and then whisk in the rest, throw it in a blender for 30 seconds, let it chill for a bit and then let your ice cream maker churn it into ice cream. You can’t go wrong. The hardest and longest part is waiting for the ice cream to freeze up, so this is not one of those make it and eat it right away desserts. This is one of those make it in the morning and then eat it after dinner desserts.
I adapted the chocolate base of this ice cream from David Lebovitz’s Aztec ice cream recipe. John has made this particular ice cream in the past and I loved the chocolate flavor, but I wasn’t a fan of the cinnamon and chili powder, so I just omitted those two ingredients from the recipe. I don’t like spices mixed with my sweets! I’m a huge fan of David because all of his recipes are simple to make, easy to follow and always turn out perfect. Both the sugar-crusted popovers and the Robert’s absolute best brownies recipes are from his blog, and have become family favorites and recipes that I make over and over again. This one is another one of those recipes that will be made over and over again as well, especially in the summer. 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. I just added the Oreos because I like a little chocolaty crunch in my ice cream.
chocolate Oreo ice cream:
recipe adapted from The Perfect Scoop
make about 1 quart (1 liter)
Note: 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.
- 2 1/4 cups (560 ml) heavy cream
- 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
- 3/4 cup (150 g) sugar
- 3-ounces (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 1/4 cups (310 ml) whole milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt – I used fine kosher salt
- 8-10 Oreos or Newman-O’s, broken in half
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.
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 and basically look like the picture below. 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.
Here’s what the finished product will look like.
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.
Here’s what the ice cream looks like when it’s first poured in the ice cream maker.
Here’s what it looks like after it’s finished churning. 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) and looks like this picture below, 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.
Below is what the ice cream looks like after it has finished churning. This picture is one that I took of the ice cream without the added Oreos.
See, making ice cream isn’t that hard. The only difficult part is waiting for the ice cream to freeze up.
- 2¼ cups (560 ml) heavy cream
- 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder - I used Droste cocoa powder
- ¾ cup (150 g) sugar
- 3-ounces (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
- 1¼ cups (310 ml) whole milk
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt - I used fine kosher salt
- 8-10 Oreos or Newman-O's, broken in half
- 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.
- Let's begin by prepping all of the ingredients. Pour in the 2¼ cups cream, 6 tablespoons cocoa powder and ¾ cups sugar into a large saucepan.
- Measure out the 1¼ cups milk, 3 ounces of chocolate chips and the ⅛ 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 1¼ cups milk, 1 teaspoon vanilla and ⅛ 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 ½ 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.
Anonymous says
July 17, 2014 at 6:33 pmIt tastes less strong and more like Sebastian Joe’s ice cream if you use half of the cocoa powder but otherwise this is an outstanding recipe!
jackiegrandy says
July 21, 2014 at 10:45 pmGood to know and thanks for the tip! I actually love the strong chocolate flavor, as I’m a huge chocolate fan! Nice to hear that you’re a fan of Sebastian Joe’s as well 🙂 xoxo, Jacquelyn
NancyV908 says
August 8, 2013 at 3:09 amI made this today and YOWZA it’s delicious. I couldn’t get Dutch-processed cocoa at the store I was at this morning, so I just used regular natural Hershey’s. (From what I understand, the types are interchangeable in things like ice cream, not so much for baking.) I didn’t have Oreos on hand, but I can see how they’d be a great addition. Thank you for posting this recipe. I will have to start using my ice cream maker more than once every five years!
jackiegrandy says
August 9, 2013 at 1:37 amHi Nancy! I’m so glad that you made the ice cream and great tip regarding using Hersey’s as a Dutch-processed substitution. We’ve made this plenty of times without Oreos and its great without them because it’s really just a classic chocolate ice cream. I’m with you, I’m going to start making ice cream more often as well, it’s just so easy and fun! xoxo, Jackie
Christy@SweetandSavoring says
August 3, 2013 at 2:33 amJackie, these photos are so good I could almost bite (or lick?) the screen! I love how specific your step-by-step instructions are, too. Ice cream has always been my weakness 🙂
2 Sisters Recipes says
August 2, 2013 at 2:32 pmYum! Love chocolate oreo ice cream and you made it look so easy ! ( but my ultimate flavor is pistachio! ) Great post Jackie!
Kelli H (Made in Sonoma) says
August 2, 2013 at 4:13 amLooks amazing and the Perfect Scoop is the best ice cream book, EVER. I’ve had my ice cream maker for 2 years now and I haven’t used it nearly enough! This recipe is inspiring me to get it out again.
jackiegrandy says
August 3, 2013 at 3:03 amHi Kelli! To be honest, I just started using my ice cream maker this summer. John has been the ice cream expert and ice cream maker in the past and I finally stepped up to the plate this summer. I couldn’t believe how easy it is! Get it out and start churning some ice cream girl. 🙂
JenG says
August 1, 2013 at 6:32 pmMinneapolis knows ice cream!! Make sure you give St Paul some love and try Izzies next time you are in town! Every Sunday afternoon in the summer we go out for ice cream…we will have to go to Sebastian Joes this week!! I think you should try this ice cream and add your brownies to it…that would be amazing…With or without the Oreos!
jackiegrandy says
August 1, 2013 at 6:55 pmHi Jen! You’re totally right that Minneapolis knows their ice cream. Maybe it’s because of all the snow they get. We have home made ice cream places out here which are great, but nothing compares to Sebastian Joe’s. When we head out to Minneapolis, I will be sure to check out Izzies. I can’t wait 😉 I love that you all go out for a Sunday ice cream, what a great tradition.
Adding brownies to the chocolate base is a great idea. I think we will give that a shot next time.
Let me know what you think of Sebastian Joe’s when you give it a try. xoxo, Jackie
Shana Norris says
August 1, 2013 at 2:21 pmOreos are my favorite store-bought dessert. One of the only ones I like, actually. I rarely buy them because I can’t stop eating them. This ice cream looks delicious. *Pinning now.*
jackiegrandy says
August 1, 2013 at 7:00 pmHi Shana! I’m the same way with them, I can eat a whole sleeve without blinking an eye. Not a good thing 🙂 I hope you enjoy the ice cream and feel free to add in the 10 Oreos!
xoxo, Jackie
Mary says
August 1, 2013 at 12:41 amOhhh – clever, clever you!!! this looks absolutely amazing!! my girls (and hubbie will go NUTS for this!!!)
Mary x
jackiegrandy says
August 1, 2013 at 7:06 pmHi Mary! I love my chocolate paired with even more chocolate, so if you have chocolate fans in your house, they will love this. 🙂
Heather @ French Press says
August 1, 2013 at 12:35 amI’m not a huge chocolate ice cream fan, but this looks amazing!! I will be making this for dessert this weekend!
jackiegrandy says
August 1, 2013 at 7:02 pmHi Heather! I’m the opposite, I love chocolate! I usually eat chocolate ice cream and put hot fudge or my homemade magic shell on top. John just looks at me and rolls his eyes! 🙂
Pamela @ Brooklyn Farm Girl says
July 31, 2013 at 11:06 pmThis looks so amazing, I just stopped scrolling and just stared at the screen. My cat looked back at me because I was beginning to moan “Must have chocolate oreo ice cream”. This looks killer, delightful, great, the best and every other word that describes happiness!
jackiegrandy says
August 1, 2013 at 7:03 pmYou’re hilarious girl! Summer and ice cream go together and it’s a happy and good thing 🙂
Sharon B. says
July 31, 2013 at 7:00 pmOh my gosh, YUMMMMM!!!! That picture instantly made my mouth water! Even though its a little cool and foggy here today, I wouldn’t mind having some right now. 🙂 Hope you are well, I’ve been away from the blog and hope to get a blog post up today or tomorrow. It’s been since last Monday that I posted one! Vegas was fun, I guess I was still recovering, haha! 🙂 Okay, talk to you later. xoxo, Sharon
jackiegrandy says
August 1, 2013 at 7:08 pmHey girlfriend. You totally deserve your little blogging break. Vegas can be exhausting (even though I’ve never been, I’m assuming it can be) 😉
Our weather has been cool and foggy as well, but that didn’t stop us from making and eating up this ice cream. We can’t go a night without a sweet! 🙂
Sharon B. says
August 3, 2013 at 6:01 pmI’m getting to be like that too, I really crave a little sweet bite after dinner! I didn’t used to be like that but am totally like that now.
Vegas is overwhelming and crazy – 2 days is plenty there! 🙂 Have a great day! xoxo, Sharon
Averie @ Averie Cooks says
July 31, 2013 at 3:38 pmLooks so good! I put Oreos in some recent salted caramel + bourbon ice cream I made. It’s no-cook and no-ice cream maker. Yours looks so rich and decadent and wonderful! Pinning!
jackiegrandy says
August 1, 2013 at 7:04 pmHi Averie! Salted caramel is another one of my favorite ice creams! Going to take a look! xoxo, Jackie