Chocolate Oreo Ice Cream

This homemade Chocolate Oreo Ice Cream is incredibly rich and creamy with the perfect balance of chocolate intensity and crunchy Oreo pieces in every bite. The combination of smooth chocolate base and cookie chunks creates an irresistible texture that's far superior to store-bought versions.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 0.75 cup granulated sugar
• 0.25 cup unsweetened cocoa powder
• 4 oz semisweet chocolate (chopped)
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 16 Oreo cookies (roughly chopped)

Instructions

1. In a medium saucepan, whisk together milk, heavy cream, sugar, and cocoa powder. Heat over medium heat until it begins to simmer (don't boil).
2. Place chopped chocolate in a large bowl. Set aside.
3. In a separate bowl, whisk egg yolks until smooth.
4. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
5. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
6. Pour the hot custard through a fine-mesh strainer over the chopped chocolate. Let sit for 1 minute, then stir until chocolate is completely melted and mixture is smooth.
7. Stir in vanilla extract and salt. Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
8. Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions (usually 20-25 minutes).
9. During the last 2 minutes of churning, add the chopped Oreo cookies.
10. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Notes