Chocolate Oreo Ice Cream Recipes

CHOCOLATE OREO ICE CREAM

Steps:

• Prepare the ice cream base:
• Place the egg yolks in a medium bowl and set aside.
• In a medium steel bottomed pot, add the whole milk, heavy cream, powdered milk, and granulated. Whisk the mixture vigorously until the milk powder is fully incorporated into milk and heavy cream. Turn the heat to medium/low and bring the mixture to a full simmer.
• Remove from heat, whisking the entire time pour some of the milk mixture into the bowl with the egg yolks to temper. Continue to pour the milk mixture and whisk until the egg yolks are combined. Pour the entire mixture back into the pot, along the melted chocolate, cocoa powder, and vanilla extract. Cook over low heat, whisking the entire time until the chocolate melts, and the mixture is thick enough to coat the back of a wooden spoon thickly. This can take anywhere from 2-6 minutes. Be sure not to let it scorch.
• Strain the mixture into a Ziploc bag. Seal the Ziploc bag, immerse it in the ice bath and leave until completely cool.
• At this point you can either churn in the ice cream maker according to manufacturer's instructions, or place in the refrigerator overnight to steep, then churn. Fold in the crushed Oreo cookies once the ice cream is frozen.
• Transfer the mixture to a container with a tight-fitting lid and place in your freezer.
• Makes a little over a quart of ice cream.

CHOCOLATE OREO ICE CREAM

Steps:

• Whisk together all ingredients but Oreos in a large mixing bowl.
• Cover and chill for several hours or till very cold.
• Freeze in an ice cream maker according to manufacturer's instructions. During last few minutes, add the crushed Oreos.
• Pour into a container. Cover and freeze for 2-3 hours.

CHOCOLATE OREO ICE CREAM

Steps:

• In a large bowl, add heavy whipping cream, use the whisk attachment and then set the speed to medium and beat until soft peaks form, this will take about 4-6 minutes.
• Next add condensed milk, unsweetened cocoa powder, vanilla extract, and carefully fold all the ingredients. This technique helps give the light and airy texture of ice cream.
• Then carefully fold in the crushed oreos leaving about ¼ cup crumbled oreos for the topping.
• In a loaf pan, pour in the ice cream, and top with the crushed oreos, and then cover with plastic wrap and place in the freezer for at least 6 hours or best overnight.