Description
This decadent Black Raspberry Oreo Ice Cream combines creamy homemade custard swirled with sweet and tangy black raspberry jam and studded with generous chunks of Oreo cookies. The luscious blend creates a rich and fruity frozen treat perfect for dessert lovers craving a classic cookies and cream twist with a burst of berry flavor.
Ingredients
Scale
Custard Base
- 1 & 1/2 cups half and half
- 1 cup heavy cream
- 1/3 cup sugar, plus 1 tablespoon
- 1/4 teaspoon salt
- 4 egg yolks
Flavoring and Add-ins
- 3/4 cup seedless black raspberry jam
- 20–25 Oreos, coarsely chopped (varied sizes for texture)
For Freezing
- Ice (for ice cream maker)
- Rock salt (for ice cream maker)
Instructions
- Heat Cream Mixture: In a medium saucepan, combine half and half and heavy cream. Heat over medium-low, stirring occasionally until the mixture reaches a low simmer with edges lightly bubbling.
- Whisk Egg Mixture: In a medium bowl, whisk together sugar, salt, and egg yolks until well combined.
- Temper Eggs: Slowly pour the hot cream into the egg yolks while whisking constantly until about half the cream is incorporated. This prevents curdling.
- Cook Custard: Return the tempered egg mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 5 minutes until mixture thickens and coats the back of a spoon. Optionally strain to remove any curdles.
- Add Raspberry Jam: Remove from heat and stir in black raspberry jam until fully incorporated and smooth.
- Chill Custard: Cover custard tightly with plastic wrap pressed directly onto the surface to prevent a skin. Refrigerate for 2-3 hours until completely chilled.
- Churn Ice Cream: Pour chilled custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency.
- Prepare Oreo Chunks: While churning, coarsely chop Oreos into varied chunk sizes for texture.
- Mix Oreos In: Incorporate Oreo chunks into the churned ice cream either in the ice cream machine if space allows or in a separate large bowl.
- Freeze to Firm: Transfer ice cream to a large airtight container and freeze for 3 hours until fully firm.
- Optional Softening: For softer Oreo texture reminiscent of store-bought cookies and cream, let ice cream soften for an additional 48-72 hours before serving.
Notes
- Recipe adapted from Stonewall Kitchens.
- For best texture, chop Oreos in various sizes: quarters, halves, and some smaller pieces.
- Tempering eggs carefully prevents curdling and ensures smooth custard.
- Press plastic wrap directly onto custard to avoid forming a skin during chilling.
- Ice cream maker can be traditional with ice and rock salt or electric.
Keywords: Black Raspberry Oreo Ice Cream, homemade ice cream, berry ice cream, cookies and cream, dessert, frozen treat, black raspberry jam