Blog Post: Homemade Chocolate Chocolate Chip Oreo Ice Cream

If I could choose my all-time favorite dessert, or I should say my all-time favorite food, I’d quickly scream “ice cream!” Don’t we all scream for ice cream?  

I was a crazy ice cream fanatic as a kid. Everyday after school (well, almost), I’d come home anticipating that first bite of cold, comforting dessert. I was lucky to have a good metabolism back then, because I don’t think I gained an ounce from all that sugar and fat. 

Fast-forward 30 years, my metabolism is… let’s just say slower. Now that I have my own kids who are obsessed with ice cream as much as I am, I have to constantly control the dialogue between the freezer and my brain. You know what I mean, right?

But I knew I could do something to help my cravings, so a couple of summers ago, I bought the ice cream maker I’ve always wanted. I have never been so excited about a $50 purchase. It is red and beautiful, and it is a treasured appliance in our house.

I love that it not only churns mouth-watering ice cream, but I can also control the ingredients from healthy to not-so-much while still maintaining great taste. I have tried several flavors and my top two favorites so far are coconut-pistachio and chocolate-chocolate chip. However, recently, I decided to kick it up a notch and make chocolate-chocolate chip with Oreos. It’s a low-fat version and it is divine. 

You know what that means–whenever the dialogue between my brain and the freezer insists that I have some ice cream right now, I don’t have to fight it or feel guilty anymore. I can have a little bit of this wonderful creation and feel like a kid again.

Here’s the recipe. Feel free to increase the fat content by substituting the low fat milk and half and half I use for whole milk and heavy cream. Either way, you will love it.

Chocolate Chocolate Chip Oreo Ice Cream*

• 1 cup 1% milk

• 2 cups half and half, well chilled

• ½ cup sugar

• 8 ounces semi-sweet chocolate, broken into small pieces or use chips

• 1 teaspoon vanilla

• ½ cup Oreos, quartered

• ½ cup semi-sweet chocolate, shaved

Mix chocolate and sugar in a blender until well combined and finely chopped.   Meanwhile, heat milk in a small saucepan until it just bubbles around the edges and pour into chocolate/sugar mixture. Blend until smooth. Transfer into a medium size bowl and refrigerate until cooled completely–about an hour or more. Stir in half and half and vanilla, then cool for another 30 minutes or so. Pour into ice cream maker for 25 minutes. Add shaved chocolate and Oreos for an additional 5 minutes. 

You will probably want to eat it at this point because it smells and looks so inviting, but if you can hold out overnight, the texture will be much firmer and the flavors will have had a chance to all merge together. Spoon ice cream into a freezer safe container and count the minutes until the following day.

Enjoy!

I can’t wait try more creations this summer. What is your favorite homemade ice cream flavor? Please share and I’ll share more of mine throughout the summer.

*Recipe adapted from Cuisinart.