Chocolate Cookies and Cream Ice Cream

07.08.2013

Move over white cookies and cream ice cream because it’s time for chocolate cookies and cream to have the limelight. Just think, your favorite cookies and cream ice cream with the addition of a rich and velvety chocolate – yes dreams do come true. This stuff is amazing! I’ve gotten this kind of ice cream for many years at a local ice cream shop and a few years ago decided to just start making it at home. It’s easy, amazingly creamy and unbelievably delicious. We’ve seen a lot of cookies and cream desserts but lets start seeing some more chocolate cookies and cream desserts. Chocolate cookies and chocolate ice cream are meant to be together. Enjoy!

Chocolate Cookies and Cream Ice Cream

It melted quick being in the hot weather outside – but it was so good and completely refreshing.

Chocolate Cookies and Cream Ice Cream | Cooking Classy

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Chocolate Cookies and Cream Ice Cream

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 6 oz semi-sweet chocolate chips or chopped chocolate
  • 1 Tbsp light corn syrup
  • 2/3 cup granulated sugar
  • 3 large egg yolks
  • 2 tsp vanilla extract
  • 1 pinch salt
  • 2 Tbsp cocoa powder
  • 1 cup crushed Oreos

Instructions

  1. In a medium saucepan set over medium heat, combine cream, milk, chocolate and corn syrup and cook mixture, stirring frequently just until mixture nearly boils. Meanwhile combine sugar, egg yolks, vanilla extract and salt in a small mixing bowl and using an electric hand mixer set on medium speed, whip mixture until pale and fluffy, about 2 minutes. Blend in cocoa powder. Reduce cream mixture to medium-low and take 1/2 cup of the hot cream mixture and pour into the egg yolk mixture while whisking, then add egg yolk mixture to saucepan while stirring. Cook mixture, stirring constantly until thickened about 4 - 5 minutes. Transfer mixture to a bowl, cover with wax paper or plastic wrap pressing directly against surface of custard and chill until cold. Then transfer to freezer to chill 30 minutes - 1 hour, stirring once during chilling (this just has always seemed to give my ice cream a better texture when I allow it to become very cold before processing). Pour mixture into an ice cream maker and process according to manufactures directions, mixing in Oreos during last 5 minutes of processing. Store in freezer in an airtight container.
  2. Recipe Source: Cooking Classy

23 comments

  • Benjamin: How much does this recipe yield? Thanks August 18, 2018 at 10:45am Reply

    • Jaclyn: I think it’s roughly 6.5 cups, or about 12 servings. August 22, 2018 at 6:07pm Reply

  • Eden Passante: The only thing better than cookies and cream ice cream is a cookies and cream cone to go with it! Yum! April 5, 2016 at 2:38pm Reply

  • Michelle: I made this a while ago and we loved it!!! I might have almost doubled the amount of crushed Oreos in the recipe, oops. March 31, 2014 at 3:57am Reply

    • Jaclyn: I’m so glad you liked this ice cream Michelle – double the amount of Oreos sounds good to me :)! March 31, 2014 at 9:01pm Reply

  • Amelia: Hi jaclyn I want to try this ice cream but I only have custard powder om hand at the moment any tips on how I can adjust the recipe to use the powder instead of the egg yolks? Thank you February 1, 2014 at 4:33pm Reply

  • Joan: The ice cream is AWESOME!!!!!! I added dark cocoa and it is sooooo good. July 26, 2013 at 5:48pm Reply

    • Jaclyn: The dark cocoa sounds delicious! I’m so glad you liked this ice cream Joan, thanks for your comment! July 31, 2013 at 6:40pm Reply

  • Tricia @ Saving room for dessert: Oh yum – love chocolate ice cream and this looks perfect! Just found your site and love it. We are kindred spirits I believe :) July 26, 2013 at 11:52am Reply

    • Jaclyn: Thanks Tricia! August 3, 2013 at 9:10am Reply

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