Description
This Black Raspberry Oreo Ice Cream recipe combines a smooth, creamy homemade custard infused with vibrant black raspberry jam and studded generously with chunks of Oreo cookies. Perfectly balanced between fruity and chocolaty flavors, this ice cream offers a delightful texture contrast with the soft, luscious base and crunchy Oreo pieces, which soften over time in the freezer. It’s a refreshing, indulgent treat ideal for summer or any dessert craving.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups half and half
- 1 cup heavy cream (whipping cream)
- 1/3 cup sugar + 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 egg yolks
- 3/4 cup seedless black raspberry jam
Add-ins
- 20–25 Oreos, coarsely chopped (mix of quarters, halves, and fine pieces)
Freezing Supplies
- Ice, for freezing
- Rock salt, for freezing
Instructions
- Heat Cream Mixture: In a medium saucepan, combine the half and half and heavy cream. Heat over medium low, stirring occasionally until the mixture reaches a low simmer with edges bubbling lightly.
- Whisk Egg Yolks: In a medium bowl, whisk together the 1/3 cup sugar, salt, and the 4 egg yolks until smooth.
- Temper Eggs: Slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
- Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan. Cook over medium low heat, stirring constantly for 5 minutes until custard thickens and coats the back of a spoon. Optionally strain to remove any curdles.
- Add Raspberry Jam: Remove from heat and stir in the black raspberry jam until smooth and well combined.
- Chill Custard: Cover the custard surface with plastic wrap touching the custard to prevent a skin forming. Refrigerate for 2-3 hours until completely chilled.
- Churn Ice Cream: Using your ice cream maker, churn the chilled custard following your machine’s instructions until it reaches soft serve consistency.
- Prepare Oreos: Coarsely chop Oreos into a variety of chunk sizes—quarters, halves, and finer pieces for texture mix.
- Incorporate Oreos: Stir the chopped Oreos into the churned ice cream if your maker allows. Otherwise, transfer the ice cream to a large bowl and fold in Oreos.
- Freeze Until Firm: Transfer the ice cream to a tightly sealed container and freeze at least 3 hours until completely firm.
- Optimal Texture: For softer Oreo texture similar to store-bought Cookies and Cream ice cream, allow the ice cream to freeze for 48-72 hours before serving. Otherwise, enjoy immediately for crunchy Oreo pieces.
Notes
- This recipe is adapted from Stonewall Kitchens.
- Do not rush the chilling or tempering steps as they are key to a smooth custard base.
- If you notice curdles after cooking the custard, strain through a fine mesh strainer for the best texture.
- Oreos soften over longer freezing times; feel free to adjust based on your texture preference.
Keywords: Black Raspberry Ice Cream, Oreo Ice Cream, Homemade Ice Cream, Raspberry Jam Ice Cream, Cookies and Cream, Frozen Dessert, Summer Treat