Chocolate Cookies and Cream Ice Cream
Creamy 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.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
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