Summer is finally here and we sure did get a hell of a welcome with this weekend’s heat. The start to this brutally hot season means my oven stays closed* until the weather cools down. In the mean time, I’m attempting no-bake desserts and ice cream! Now who doesn’t love cold, creamy ice cream?! Well, I cannot lie. I’m not the biggest fan but when it’s hot outside, this is one of the few cold sweet treats I can enjoy.
I’ll be posting an assortment of frozen desserts including: sorbets, frozen yogurts and of course a variety of flavored ice creams on Summer Sundae Sundays every Sunday till the end of Summer. Now, how does that sound? Pretty tasty huh?
This week I’ve created a recipe using one of the world’s most favorite cookies, Oreos infused into creamy chocolate ice cream similar to Baskin Robin’s Oreo chocolate ice cream. With a plethora of flavors, I could have gone a bit more on the wild side for the first Sundae Sunday but as you may already know, I’m a chocolate lover and with Oreos hanging out in the kitchen, what better way to utilize them than in this simple dessert?
Now how do you make ice cream at home?
To answer this, I’m aware of two ways. I’ve made this recipe using an ice cream machine that retails slightly over $100 but you can also find it on Amazon for approximately $50. It’s not the cheapest and it surely is not the most expensive model but I did feel it was an appropriate buy considering one of URBAN BAKES missions is to provide quick and easy recipes.
Apart from budget concerns and/or inadequate space for a ‘semi’-bulky piece of machinery laying around your kitchen countertop or in your closet, you most certainly can make this without a machine. To do this, you may have to put in a bit of elbow grease, sort to speak. Reviews from bloggers and articles have stated the difference between the machine-made and bag version of ice cream-making are practically insignificant with the only exceptions being that the machine-made desserts are less labor intensive and creamier as opposed to the bag version that may or may not attain a gritty texture depending on flavor being used.
Have this pre-made and when we get another heat wave coming on through, indulge yourself with Chocolate Oreo Chuck ice cream. ENJOY!
*Oven-baked desserts will continue to be posted during the Summer season as they may have been previously made or as per request.
Chocolate Oreo Chunk Ice Cream
Prep time: 10 min | Total time: 20 min | Yield: 1 1/2 quarts | Servings: 10 (1/2 Cup)
- 3/4 C cocoa powder
- 1/2 C sugar
- 1/3 C packed dark brown sugar
- 1/4 t salt
- 1 C whole milk
- 2 C heavy cream
- 1/2 T pure vanilla extract
- 2 C Oreos, crushed to the size of a morsel
- In medium bowl, whisk together cocoa, sugars and salt.
- Add milk and whisk until combined and the dry ingredients are dissolved.
- Stir in heavy cream and vanilla.
- Cover and refrigerate for 1-2 hours or overnight.
- Based on your machine, follow the directions as described. NOTE: if this recipe calls for more batter than your machine can make, divide batter in half making one-half of the batter at a time. Remember that the bowl must be cleaned and refrozen prior to second use.
- Incorporate Oreos 2 minutes prior to completion of ice cream.
- If making by bag version, you may follow all of the same quantities of ingredients called for in this recipe with the exceptions of Step 4 and 5. You may want to divide the batter into smaller portions into the smaller sandwich bag to prevent overflow.
- For thicker ice cream, place into an air tight container and freeze for 2 or more hours.
- If desired, crushed Oreo cookies may be incorporated after the ice cream is made and in this case, large pieces are okay to use.
Chocolate Oreo Chunk Ice Cream recipe adapted slightly from Cuisinart.