Whole milk: Like above, let’s use whole milk and not some lesser-fat variety. After all, homemade ice cream is all about splurging. Whisk in ½ cup cocoa powder when whisking the cream, milk and sugar to make a chocolate Oreo ice cream.

Strain the custard through a fine-mesh sieve: Before you pour the custard into the large mixing bowl and cover it with plastic wrap, straining through a fine-mesh sieve helps ensure you have only the creamiest texture. Of course, don’t feel like you have to just serve this ice cream by the scoop. Here are a few other ways to put this recipe to use. Tempering the eggs is a must: Do not skip this step. This ensures the eggs slowly cook and don’t turn into scrambled eggs. Perfect Pairing Chocolate Flavoured Sandwich Biscuits Filled with Vanilla Flavour Ice Cream with Crushed Biscuit Pieces, Covered in Milk Chocolate. Step 3: Once the milk mixture reaches a simmer, we scoop some of the liquid into our egg yolks and whisk again (photo 3). We repeat this step several times. This is called tempering our eggs.Step 7: For our final step, we spread the ice cream mixture into an airtight, freezer-safe container and freeze for several hours (photo 7). The ice cream will be more of a soft-serve consistency at this point, but it will firm up after freezing. Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range You now have the most perfect Oreo cookie ice cream. All that’s left is to grab a spoon. How to Serve Related: For more ice cream recipes, you'll also love this Biscoff ice cream and amaretto ice cream. Ingredients

For beer, I love a barrel-aged imperial stout with this Oreo cookie ice cream. The barrel-aging process adds nice vanilla and coconut notes that pair well with the vanilla ice cream and cookie filling while the roasted malted is perfect with the chocolate. Plus, an imperial stout comes with some residual sweetness from the high ABV to make it delicious with desserts. Step 1: We start by bringing the milk, heavy cream and sugar to a simmer over medium heat (photo 1). Every so often, we stir the mixture to help dissolve the sugar. White sugar: We’re using white sugar rather than brown sugar to really let the Oreo flavor shine. Brown sugar adds a richer, more molasses flavor, which could make a fun variation. But for the standard recipe, let’s go with white sugar. Step-by-Step Instructions Now add a scoop of ice cream to a slice of cream cheese pound cake, drizzle with hot fudge sauce or caramel sauce, and top with some whipped cream and a cherry, and you have yourself the perfect cookie lover’s sundae.Features everyone’s favorite cookie: Is there a better store-bought cookie than Oreos? Everyone loves that iconic Oreo taste, so you can be sure this is one ice cream that steals hearts. You have a guaranteed crowd pleaser on your hand with this recipe. Reconstituted Dried Skimmed 𝐌𝐢𝐥𝐤, 𝐌𝐢𝐥𝐤 Chocolate (29%) (𝐌𝐢𝐥𝐤, Sugar, Cocoa Butter, Cocoa Mass, Vegetable Fat (Palm), Emulsifiers (E442, E476), Flavourings), Chocolate Flavoured Sandwich Biscuits (18%) (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Sugar, Palm Oil, Fat Reduced Cocoa Powder, Water, Glucose Syrup, Salt, Raising Agent (Sodium Bicarbonate), Flavouring), Sugar, Coconut Oil, Cream (from 𝐌𝐢𝐥𝐤), Crushed Biscuit Pieces (2.5%) (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Sugar, Rapeseed Oil, Fat Reduced Cocoa Powder (6.5%), Glucose-Fructose Syrup, 𝐖𝐡𝐞𝐚𝐭 Starch, Raising Agents (Potassium, Ammonium and Sodium Carbonates), Palm Oil, Salt, Emulsifier (𝐒𝐨𝐲𝐚 Lecithin), Flavouring), Glucose Syrup, Dried Whey (from 𝐌𝐢𝐥𝐤), Dried Skimmed 𝐌𝐢𝐥𝐤, Emulsifier (E471), Stabilisers (E412, E410), Flavouring If you have some extra Oreos on hand, I recommend crumbling a few extra to sprinkle on top. After all, you can't have enough Oreo pieces here.

Step 5: From here, we pour the hot mixture into a large to medium bowl and directly cover the custard's surface with plastic wrap (photo 5). This prevents a film from forming on top. We now place the custard in the refrigerator to fully chill. You can use a food processor or place the Oreos in a sealable plastic bag and crush them into bite-sized pieces with a rolling pin. The rolling pin method is my favorite way because I don’t have to worry about cleaning the food processor. Variations and Substitutions Chocolate-raspberry martini: This is a great option if you love that classic chocolate and berries flavor combination.

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R&R Ice Cream UK Ltd, Part of the Froneri Group, Leeming Bar, United Kingdom, DL7 9UL. Unit D, Baldonnell Business Park, Baldonnell, Co. Dublin. Peppermint-chocolate martini: When it’s the holiday season, this adds a festive touch, and peppermint is always a welcome addition to a chocolate treat.