Description
Ina Garten’s milk chocolate Oreo ice cream delivers creamy indulgence with classic cookie crunch. Rich chocolate notes blend seamlessly with classic Oreo pieces, creating a luxurious dessert that invites cool comfort and sweet satisfaction.
Ingredients
Scale
Chocolate and Dairy:
- 1½ cups (360 ml) heavy cream
- 8 ounces (225 g) milk chocolate, such as Green & Black’s, finely chopped
- 1½ cups (360 ml) whole milk
- ¾ cup (150 g) sugar
- 4 extra-large egg yolks
Flavoring and Thickening Agents:
- 2 tablespoons (15 g) cocoa powder, such as Valrhona
- 1 teaspoon (5 ml) pure vanilla extract
- 2 teaspoons (10 ml) Cognac or brandy
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (1 g) cornstarch
Cookies:
- 2 cups (150 g) Oreo cookies, roughly chopped (15 cookies)
Instructions
- Create a double boiler by positioning a large heatproof bowl over a pan of gently simmering water, ensuring the bowl’s bottom doesn’t touch the water. Combine heavy cream and finely chopped milk chocolate in the bowl, melting slowly while stirring intermittently until smooth and glossy.
- Gently warm milk (240 milliliters or 8 fluid ounces), granulated sugar, and a pinch of salt in a medium saucepan over medium heat until hot but not boiling. In a separate mixing bowl, whisk egg yolks and cornstarch until well integrated and pale yellow.
- Temper the egg mixture by gradually streaming the hot milk into the yolks while continuously whisking. Pour the combined liquid back into the saucepan and cook over medium-low heat, stirring constantly to prevent scorching.
- Monitor the custard’s consistency carefully, cooking until it thickens to a smooth, velvety texture that coats the back of a wooden spoon. When you draw a finger across the spoon, it should leave a clear path without immediate liquid refilling.
- Remove the custard from heat and immediately strain through a fine-mesh sieve into the melted chocolate mixture. Incorporate vanilla extract, cocoa powder, and Cognac, whisking until perfectly uniform and silky.
- Rapidly cool the chocolate custard by placing the bowl over an ice bath or transferring to the refrigerator. Ensure the mixture is completely chilled before proceeding.
- Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
- During the final minutes of churning, gradually introduce roughly chopped Oreo cookies, allowing them to distribute evenly throughout the ice cream.
- Transfer the freshly churned ice cream to a freezer-safe container, smoothing the surface with a spatula. Cover tightly and freeze for at least 4 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 3-5 minutes to soften slightly, making scooping easier and enhancing the creamy texture.
Notes
- Snag top-tier chocolate bars with at least 35% cocoa content for maximum richness and depth of flavor.
- Keep whisking the custard base constantly while heating to prevent scorching and create silky smooth textures.
- Chill the entire mixture thoroughly in the refrigerator for 4-6 hours before churning to guarantee perfect ice cream consistency.
- Crush Oreo cookies into small, uneven chunks right before adding them to maintain delightful crunch and textural contrast.
- Remove custard from heat immediately when it coats the back of a spoon to prevent accidental curdling or overheating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks, Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 340
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg