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Orgo-Life the new way to the future Advertising by AdpathwayCreamy homemade chocolate ice cream is loaded to the absolute limit with bite-sized chunks of Oreo cookies to create this chocolate lover’s cookies and cream ice cream.
Chocolate Oreo Ice Cream
With a rich chocolate ice cream base, this chocoholic’s cookies and cream ice cream has been a hit from the very first taste. One of my boys may have even attempted to hide the last of it away from his brothers.
The chocolate ice cream base plays up the cookie flavors, making every bite chocolate heaven. Traditional Oreos or dark chocolate Oreos are an excellent choice for this ice cream. However, any flavor of sandwich cookie you enjoy will work beautifully in this recipe.
Want to take this ice cream to the max with Oreo awesomeness? Serve it scooped over warm Oreo brownies for a dessert that no one will forget. It’s an Oreo lover’s dessert fantasy come to life.
Chocolate Cookies and Cream Ice Cream
Classic cookies and cream ice cream will forever have a place in my heart, as will this chocolate Oreo ice cream, but sometimes I like to mix up those flavors. Creamy oatmeal cream pie ice cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies.
The satisfying crunch of Nutter Butter cookies in creamy homemade ice cream makes this Nutter Butter ice cream positively irresistible. Sweet strawberries mingle with crunchy golden Oreos whispering of summer in this lusciously smooth strawberry shortcake ice cream.
Creamy cookie monster ice cream filled with chunks of Oreo and chocolate chip cookies is a hit with all cookie-loving kids and adults. And this Circus animal cookie ice cream is the cookies and cream ice cream of my childhood dreams. Frosted circus animal cookies dance through every bite of this memorable ice cream.
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Servings: 8 servings
- ▢ 1½ cups heavy cream
- ▢ ⅓ cup dutch process cocoa powder or special dark cocoa
- ▢ ⅔ cup sugar
- ▢ ⅛ teaspoon kosher salt
- ▢ ½ cup bittersweet or semi-sweet chocolate chips
- ▢ 1½ cups milk
- ▢ 1 teaspoon vanilla extract
- ▢ 20 chocolate sandwich cookies quartered, about 3 cups
In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
Pour the chilled base into your ice cream maker and process according to your machine’s instructions. While the ice cream is churning, chop each cookie into 4 pieces.
Scatter 1 cup of cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces. Spread the ice cream across the container and top with the remaining cup of cookie pieces.
Serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.
Calories: 449kcal · Carbohydrates: 51g · Protein: 6g · Fat: 26g · Saturated Fat: 15g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 0.04g · Cholesterol: 58mg · Sodium: 191mg · Potassium: 237mg · Fiber: 3g · Sugar: 40g · Vitamin A: 756IU · Vitamin C: 0.3mg · Calcium: 110mg · Iron: 4mg
Filed under: Chocolate, Ice Cream, Recipes
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Mary Younkin
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
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