Chocolate Oreo Ice Cream
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: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments 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.
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.
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-21 Frozen Yogurt-Ice Cream & Sorbet Maker, WhiteCuisinart 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.
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.