Ina Garten Milk Chocolate Oreo Ice Cream

Ina Garten milk chocolate oreo ice cream is a creamy custard-style ice cream with milk chocolate, cocoa and Oreos that comes together in 6 hours 30 minutes. This make-ahead homemade chocolate ice cream fits summer cookouts, birthday parties and cozy movie nights.

Stir the custard constantly over medium-low heat until it coats the back of a spoon and leaves a clear trail, and never let it boil. Skip that and the egg yolks scramble, which leaves you with a grainy ice cream instead of a silky one.

Ina Garten started with David Lebovitz's milk chocolate ice cream in The Great Scoop and built her own version from there. She adds cocoa powder, a splash of Cognac and chopped Oreos, and she says she had to hide the finished batch at the back of the freezer.

Source: Modern Comfort Food (2020)

Ina Garten Milk Chocolate Oreo Ice Cream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

430

kcal

A velvety chocolate custard churns into a dense, scoopable ice cream, with chopped Oreos folded in at the end so they stay crunchy. A splash of Cognac keeps it from freezing rock hard.

Ingredients

• 1 1/2 cups heavy cream
  

• 8 ounces milk chocolate, such as Green and Black's, finely chopped
  

• 2 tablespoons cocoa powder, such as Valrhona
  

• 1 teaspoon pure vanilla extract
  

• 2 teaspoons Cognac or brandy
  

• 1 1/2 cups whole milk
  

• 3/4 cup sugar
  

• 1/2 teaspoon kosher salt
  

• 4 extra-large egg yolks
  

• 1/2 teaspoon cornstarch
  

• 2 cups Oreo cookies, roughly chopped (15 cookies)
  

Directions

• Melt the chocolate: Place 1 1/2 cups heavy cream and 8 ounces finely chopped milk chocolate in a large heatproof bowl set over a pan of simmering water. Heat just until the chocolate melts, stirring occasionally, and make sure the water doesn't touch the bottom of the bowl.
• Add the flavorings: Take the bowl off the heat and whisk in 2 tablespoons cocoa powder, 1 teaspoon vanilla and 2 teaspoons Cognac. Then set it aside while you make the custard.
• Heat the milk: Heat 1 1/2 cups whole milk, 3/4 cup sugar and 1/2 teaspoon kosher salt in a medium saucepan over medium heat. Stop when it's hot but not simmering.
• Temper the yolks: Whisk 4 egg yolks and 1/2 teaspoon cornstarch together in a large bowl. Then slowly whisk the hot milk mixture into the yolks, and pour it all back into the saucepan.
• Cook the custard: Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until it thickens like heavy cream. Don't let it boil, then cook 30 seconds more while scraping the bottom, until it coats the spoon and leaves a clear trail.
• Strain and chill: Immediately pour the custard through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water.
• Churn the ice cream: Pour the chilled base into an ice cream maker and freeze according to the manufacturer's instructions. Mix in 2 cups roughly chopped Oreos (about 15 cookies) during the last few minutes of churning.
• Freeze and serve: Transfer the ice cream to a container or loaf pan, cover and freeze until firm. Let it soften slightly before scooping and serve it frozen.

Tools for this recipe

• Cuisinart fine mesh strainer set, Cuisinart MultiClad Pro 3-quart saucepan, USA Pan 1-pound loaf pan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this ice cream without an ice cream maker?

This recipe is written for an ice cream maker, and that's what gives it a smooth texture. Without one, you could freeze the base in a shallow pan and stir it every 30 minutes, though the result will be icier.

Can I leave out the Cognac?

Yes, you can skip it, since it's only 2 teaspoons. The alcohol helps keep the ice cream a little softer in the freezer, so without it the ice cream may freeze firmer and need more time to soften.

How long does homemade Oreo ice cream keep?

Keep it covered in the freezer in an airtight container or loaf pan. It's best within a week or two, because the cookies slowly soften and ice crystals build up the longer it sits.

Can I make the custard base ahead of time?

Yes, the base has to chill completely before churning anyway. Cover it and refrigerate it until it's cold all the way through, then churn it when you're ready.

What's the biggest mistake when making the custard?

Letting it boil is the most common problem, because the egg yolks scramble and turn the base grainy. Keep the heat at medium-low, stir almost constantly and strain it through a fine-mesh sieve for insurance.