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Rich and creamy chocolate ice cream loaded with chunks of Oreos, makes this chocolate Oreo ice cream recipe an easy and tasty favorite.
When it comes to ice cream, you can never have enough flavors - from marshmallow ice cream to Baileys ice cream to chocolate peanut butter ice cream.
But one of my favorites is cookies and cream ice cream, which is vanilla ice cream loaded with Oreos. But how about changing it up and making the base with a rich chocolate ice cream.
What you get is a sandwich cookie lovers dream.
Why This Recipe Works
- Chocolate lovers - if you are a fan of chocolate, you will love this decadent chocolate ice cream filled with Oreos in every bite.
- Better than store-bought - the beauty of homemade ice cream is you know what you're putting in it and it tastes better than anything at the grocery store.
- Impress guests - by making enough for 10-12 scoops, depending on the size, you have enough ice cream for a party.
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Ingredient Notes
- Heavy cream and milk - the 2:1 ratio of heavy cream to milk gives you the right fat content to create that creamy texture you except with ice cream.
- Chocolate - the combination of cocoa powder and semi-sweet chocolate makes the base extra rich.
- Eggs - important in stabilizing the ice cream and adds extra richness.
- Granulated sugar - where the sweetness comes from.
- Oreo cookies - can't have chocolate Oreo ice cream without Oreos.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- Whole milk and heavy cream are my go-tos, but you can also use any skim milk and half-and-half if needed. It just won't be as creamy.
- I'm a fan of semi-sweet chocolate, but milk chocolate or even dark chocolate are good substitutes.
- I use granulated in this ice cream recipe, but light brown sugar is a good substitute and offers a slightly different flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Heat the milk and cream in a medium saucepan until it reaches 165°F, before adding in the chocolate.
While it is heating up whisk together the egg yolks and sugar in a bowl until it is thick and a pale yellow.
Temper the egg yolks by slowing adding some of the hot cream mixture and whisk constantly.
Now add it back into the saucepan and heat on low until it reaches 165°F. Pour through a fine mesh strainer and let cool before refrigerating for 4 hours or overnight.
Once ready, stir in the vanilla extract and then pour into an ice cream machine while it is churning. Churn for 20 minutes or until desired consistency is reach.
Add in the crushed Oreos before freezing in a container for 4+ hours.
FAQs
It may not be the cheapest one available, but the Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled.
Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won't be as creamy and could get icy.
Yes. When adding the eggs, while the chance is very small, if you bring to 165°F you kill the risk of salmonella.
So in general, eggs help prevent ice crystals but I also add Xanthan gum a lot of times to my recipes. Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming.
The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the Xanthan gum helps battle this. Just add ¼ teaspoon to the sugar and egg yolks.
How to Temper Eggs
If you've never tempered eggs, it can be a little intimidating but it actually is quite easy.
Tempering just means you are getting the eggs ready to put in a hot custard. If you just pour the eggs in, they'll scramble, so you want to do it very slowly.
You do this by pouring a few spoonfuls of the hot mixture into the egg yolks, whisking constantly. By doing this, you bring it to temperature of the ice cream mixture. You then slowly pour the egg yolks back in the the mixture and whisk constantly.
You cook for another couple of minutes to kill the bacteria. If you want to 100% make sure you have no scramble eggs, pour it through a fine mesh strainer.
How to Serve
This homemade ice cream is great on its own or to complement other desserts including:
- Chocolate Chip Loaf Cake
- Chocolate Lava Cakes
- Yellow Cake with Chocolate Frosting
- Congo Squares
- Smith Island Cake
Equipment
The equipment you use is important to how the chocolate Oreo ice cream recipe turns out. What is needed is the following:
- Saucepan - needed to make the custard.
- Candy thermometer - helps you know when the egg mixture reaches temperature where the bacteria is killed.
- Large bowl - used to whisk together the eggs.
- Ice cream maker - churns the base into ice cream.
- Loaf pan - a loaf pan is a good way to keep the ice cream in the freezer.
Pro Tips/Recipe Notes
- Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality vanilla extract and chocolate.
- Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - if you add the vanilla extract while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Add Oreos at the End – never add your Oreos at the beginning of the process. You want to add it when it looks like there is about a minute left in the churning process.
- Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Other Ice Cream Recipes
If you’ve tried this chocolate Oreo ice cream recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Oreo Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup unsweetened cocoa powder
- 4 oz semi-sweet chocolate, finely chopped
- 4 egg yolks
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups crushed Oreo cookies (about 20 Oreos)
Instructions
- Combine cream and milk in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 165°F and bubbles start to form around the edges. Turn off the heat and whisk in the cocoa powder and chocolate until chocolate is completely melted and the mixture is smooth.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar and salt until well incorporated and the mixture is thick and a pale yellow color.
- Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 165°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and whisk in the vanilla extract. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Once desired consistency, slowly add crushed Oreos to the ice cream maker and churn for 30 seconds longer until mixed through.
- Pour ice cream into a container and freeze in freezer for 4+ hours to get a desired consistency. Ice cream will last up to 6 months.
Notes
- Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality vanilla extract and chocolate.
- Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - if you add the vanilla extract while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Add Oreos at the End – never add your Oreos at the beginning of the process. You want to add it when it looks like there is about a minute left in the churning process.
- Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
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