Ina Garten Milk Chocolate Oreo Ice Cream

Ina Garten’s Milk Chocolate Oreo Ice Cream is made with milk chocolate, heavy cream, cocoa powder, pure vanilla extract, Cognac, whole milk, sugar, kosher salt, egg yolks, cornstarch, and Oreo cookies. This delicious Milk Chocolate Oreo Ice Cream recipe creates a creamy, indulgent dessert that takes about 1 hour 35 minutes to prepare and can serve up to 8 people.

This Milk Chocolate Oreo Ice Cream Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 1½ cups (360 ml) heavy cream
• 8 ounces (225 g) milk chocolate, such as Green & Black’s, finely chopped
• 2 tablespoons (15 g) cocoa powder, such as Valrhona
• 1 teaspoon (5 ml) pure vanilla extract
• 2 teaspoons (10 ml) Cognac or brandy
• 1½ cups (360 ml) whole milk
• ¾ cup (150 g) sugar
• ½ teaspoon (3 g) kosher salt
• 4 extra-large egg yolks
• ½ teaspoon (1 g) cornstarch
• 2 cups (150 g) Oreo cookies, roughly chopped (15 cookies)

How To Make Milk Chocolate Oreo Ice Cream?

1. Melt the Chocolate: Place the cream and chopped milk chocolate in a large heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Heat until the chocolate melts, stirring occasionally. Remove from heat and whisk in cocoa powder, vanilla extract, and Cognac. Set aside.
2. Prepare the Custard: In a medium saucepan over medium heat, warm the milk, sugar, and salt until hot but not simmering. In a separate bowl, whisk together the egg yolks and cornstarch. Gradually whisk the hot milk mixture into the egg mixture, then return it to the saucepan. Cook over medium-low heat, stirring almost constantly, until the mixture thickens to the consistency of heavy cream. Do not let it boil! Continue cooking for 30 seconds, scraping the bottom of the pan. The mixture should coat the spoon, and running your finger down the back of the spoon should leave a clear trail.
3. Combine and Chill: Immediately pour the custard through a fine-mesh sieve into the melted chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water.
4. Churn and Mix Oreos: Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Add the chopped Oreos during the last few minutes of churning.
5. Freeze and Serve: Transfer the ice cream to a container or loaf pan, cover, and freeze until firm. Soften slightly before scooping and serving.

Recipe Tips:

• Use Quality Chocolate: For the best flavor, use high-quality milk chocolate. It makes a big difference in the final taste of your ice cream.
• Avoid Overheating the Milk Mixture: Heat the milk mixture until it’s hot but not boiling. Boiling can cause the custard to curdle, ruining the texture.
• Whisk Constantly: When cooking the custard, stir constantly to prevent it from sticking to the pan and to ensure an even consistency.
• Cool Mixture Completely: Make sure the chocolate and custard mixture is completely chilled before churning. This helps the ice cream freeze properly and achieve the right texture.
• Add Oreos at the Right Time: Mix the chopped Oreos into the ice cream during the last few minutes of churning to keep them from getting too soft.

How To Store Leftovers?

• Freeze: Store the ice cream in an airtight container or loaf pan, and freeze for up to 2 weeks. Before serving, let the ice cream soften at room temperature for about 5-10 minutes to make it easier to scoop.

Nutrition Facts

Serving Size: 1 cup (about 240 ml)

• Calories: 340
• Total Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 100 mg
• Sodium: 90 mg
• Potassium: 300 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1 g
• Sugars: 28 g
• Protein: 5 g

Try More Ina Garten Recipe:

• Ina Garten English Lemon Posset
• Ina Garten Cherry Pie
• Ina Garten Peach Cobbler Recipe
• Ina Garten Chocolate Lava Cake